DIETARY COOK

High Hope Care Center – Brenham; Brenham (TX); On-site; USD 28,000 - 36,000; Full time

Job summary

High Hope Care Center – Brenham is seeking a Dietary Cook to prepare and serve resident meals following approved menus and recipes. The role requires maintaining sanitation, assisting with tray assembly, and communicating needs to the Dietary Supervisor while supporting elderly residents with meals.

Able to work as scheduled, including weekends and holidays, and to comply with health and safety standards. On-the-job training is provided, with supervision as needed.

Qualifications

• Six months of dietary services experience preferred.
• Able to read, write and follow written and oral instructions.
• Knowledge of quality food preparation and food service.
• Familiar with food service and cleaning equipment.
• Willingness to cooperate and work under supervision.
• Willing to work weekends and holidays as needed.
• Must complete pre-employment and annual TB screening.
• Health certificate as required by authorities.

Responsibilities

• Adhere to directives from Dietary Supervisor, Administrator, or Director of Nurses.
• Keep the dietary area clean and sanitary.
• Prepare meals per approved menus and recipes.
• Organize tray assembly and meal service.
• Report equipment problems and maintain records of food/supplies used.
• Communicate needs and changes to improve the department.
• Attend in-service programs as scheduled.
• Perform other duties as assigned by supervisor or facility administrator.

Skills

Dietary experience

Food preparation knowledge

Equipment knowledge

Willingness to learn

Policy adherence

Weekend availability

TB screening

Health certificate

Tools

Food service equipment

Job description

The Dietary Cook is responsible for the preparation and serving of the resident's meals using proper food handling techniques. Meals must be prepared according to the approved menu and recipes which are on file within the dietary department. Dietary service staff must maintain appropriate cleanliness and sanitation to prevent the occurrence of food home illnesses.

EDUCATION:

Must be able to read, write and follow oral and written instructions.

QUALIFICATIONS:

• Six (6) months previous experience in dietary services preferable but not essential.
• Worker receives on-the-job training with supervision, and must demonstrate that they can physically carry out all dietary related duties.
• Knowledge of quality food preparation and food service.
• Must have some knowledge in the use of food service equipment and related cleaning equipment.
• Has an interest in learning, ability to cooperate, and willingness to work under supervision.
• Adheres to all company policies and performs task in a timely and efficient fashion.
• Must work as scheduled each week, working weekends and holidays as needed.
• Must have a pre-employment and an annual Tuberculosis screening examination.
• Has appropriate health certificate as required by local, state, and federal health departments.

RESPONSIBILITIES:

• Adhere to directives of the Dietary Supervisor, Administrator, or Director of Nurses.
• To keep the Dietary area in a clean and sanitary condition.
• Must have a genuine interest in working with the elderly.
• Willingness to perform routine, repetitive tasks on a continuous basis, and perform task despite frequent interruptions. Keeps an open line of communication with other department members.
• Ability to perform task with due consideration for residents in surrounding areas.
• Exercise initiative and judgment involved in maintaining assigned area in a clean and orderly fashion.
• Must be willing to handle and clean dirty dishes, trays, utensils, and equipment within the dietary department.
• Must have the ability to work well with co-workers and supervisors.
• Prepared meals according to approved menus and recipes.
• Organize tray assembly and meal service.
• Reports any equipment problems to the Dietary Supervisor.
• Maintains and submits records for food and supplies used to the Dietary Supervisor.
• Communicates needs and recommended changes which will better the department to the Dietary Supervisor.
• Attends in-service programs as scheduled by the Dietary Supervisor.
• Performs other duties deemed necessary by the Dietary Supervisor or the facility Administrator.

PHYSICAL DEMANDS:

Use the percentages range as follows:

• 0% Never
• 1 - 33% Occasional
• 34 - 66% Frequent

Requires full range of body motion including:

1. Standing/Walking: Frequently
   • Worker is on his/her feet the majority of the day to perform direct or indirect duties related to dietary services
2. Bending/Stooping: Frequently
   • Required to bend or stoop in many job activities such as retrieving and storing food items, transferring pots and pans, and etc.
3. Lifting/Handling: Frequently
   • Required to lift and handle cans of food, frozen foods, post/pans and cooking materials. Some of these activities are done with push/pull activity or with carts. Range of weight: 1 to 50 pounds.
4. Carrying: Frequently
   • Worker will carry large cans, boxes, sacks, various pieces of equipment, large pots and pans, cleansers, detergents, and etc. Range of weight: 1 to 50 pounds.
5. Push/Pull: Frequently
   • Required when working with various machinery, as well as when maneuvering food carts, equipment on casters over concrete or tile floor throughout many periods during the day. Required when loading and unloading the dishwashers, and storing new food deliveries. Range of weight: 1 to 150 pounds.
6. Balancing: Occasionally
   • Carrying heavy objects where necessary and when placing or removing food items and supplies from store room shelving.
7. Twisting/Turning: Frequently
   • In combination with lifting and bending when stocking shelves and cabinets, preparing meals, serving meal trays, and sweeping, mopping, and loading and unloading dishwashing machine.
8. Crouching/Stooping: Occasionally
   • May be required anytime during the working day.
9. Kneeling: Occasionally
10. Reaching:
    • Greater than shoulder height: Frequently.
    • Equal to shoulder height: Frequently.
    • Less than shoulder height: Frequently.
11. Handling/Manual Dexterity: Continuously
    • Working speed is critical. Both fine and gross motor skills are needed in all areas of dietary services.
    • Must be able to communicate with co-workers, patients, and visitors.

JOB LOCATION:

Must work throughout all nursing areas of the facility. May require working irregular hours and may be exposed to communicable diseases and/or body fluids, medical preparations, toxic substances and occasionally ionizing radiation.

Charleston Healthcare Group is an Equal Opportunity / Affinitive Action Employer

All qualified applicants will receive consideration for employment without regard to disability, race, color, veteran status, religion, sex, or national origin.