Dietary Cook

Intersect Healthcare; Grand Rapids (MI); On-site; USD 32,000 - 42,000; Full time

Job summary

Intersect Healthcare in Grand Rapids seeks a Cook to prepare meals according to approved menus and dietary requirements, while delivering high-quality service to patients, residents, and staff. You will ensure sanitation, safety, and regulatory compliance in daily kitchen operations in a hospital setting.

The role requires six months of quantity food preparation experience and training in meal production, with the ability to read and follow instructions, calculate quantities, and manage food

Qualifications

• Minimum of six months paid quantity food preparation and working with recipes of at least 25-50 servings.
• Formal or on-the-job training in quantity food preparation, estimating quantities of food needed, storing food supplies, general kitchen management and sanitation and safety.
• Prefer some knowledge of therapeutic diets.
• Able to read, write, and follow written and oral instructions including calculations.
• Basic knowledge of attractive food service, sanitation and safety.
• Manual dexterity to operate modern kitchen equipment.

Responsibilities

• Prepare and serve various food items.
• Follow department policies and standards for sanitation and safety.
• Assist in maintaining production lines and serving meals on time.
• Review menus and ensure correct diet trays are prepared.
• Report accidents/incidents and assist with cleaning duties as required.
• Assist in inventorying and stocking food and supplies.

Skills

Read & follow instructions

Calculations

Sanitation & safety knowledge

Manual dexterity

Education

Quantity food preparation exposure

Training in quantity food preparation

Therapeutic diets knowledge (preferred)

Job description

Mornings & afternoons needed

Position Summary

The Cook prepares food in accordance with current applicable federal, state, and local standards, guidelines and regulations, with our established policies and procedures, and as may be directed by the Dietary Manager. The Cook is responsible for preparing, working with and delivering food according to the nutritional needs of the resident. This position provides food and customer service to patients, residents, and personnel while maintaining high standards of quality, sanitation and safety.

Principal Duties and Responsibilities

• Prepare and serve various food items.
• Report occupational exposures to blood, body fluids, infectious materials, and hazardous chemicals to the Director of Food Services.
• Assures staff compliance with all state and federal regulations.
• Complies with schedule as established by Food & Nutrition Manager.
• Review menus prior to preparation.
• Inspect special diet trays to assure that the correct diet is served to the resident.
• Ensure that all dietary procedures are followed in accordance with established policies.
• Assist in establishing a food service production line, etc., to assure that meals are prepared on time.
• Process diet changes and new diets as received from Nursing Services.
• Prepare meals in accordance with planned menus.
• Prepare and serve meals that are palatable and appetizing in appearance.
• Serve food in accordance with established portion control procedures.
• Prepare food for therapeutic diets in accordance with planned menus.
• Prepare food in accordance with standardized recipes and special diet orders.
• Review care plans to assure that current dietary information is consistent with foods served.
• Prepare and serve substitute foods to residents who refuse foods served.
• Prepare food in accordance with sanitary regulations as well as our established policies.
• Ensure that safety regulations and precautions are followed at all times by all personnel.
• Follow established Infection Control and Universal Precautions policies and procedures when performing daily tasks.
• Assist /direct daily or scheduled cleaning duties in accordance with established policies and procedures.
• Ensure that the department is maintained in a clean and safe manner by assuring that necessary equipment and supplies are maintained.
• Assist in maintaining food storage areas in a clean and properly arranged manner at all times.
• Ensure that food and supplies for the next meal are readily available.
• Assist in inventorying and storing in-coming food, supplies, etc., as necessary.
• Recommend to the Administrator the equipment and supply needs of the department.
• Make only authorized food substitutions.
• Assist in food preparation for special meals, for parties, etc.
• Report all accidents/incidents as established by department policies. Fill out and file reports as directed.
• Perform other tasks as required.
• Attend meetings as required.

Required/Desired Qualifications

Education, Training, and Experience

• Minimum of six months paid quantity food preparation and working with recipes of at least 25-50 servings.
• Must have had some formal or on-the-job training in quantity food preparation, estimating quantities of food needed, storing food supplies, general kitchen management and principles and requirements of sanitation and safety in handling food and equipment.
• Prefer some knowledge of therapeutic diets.

Specific skills, knowledge, and abilities

• Able to prepare and ensure service of nutritional meals at the proper times and temperatures, preserving flavor and appearance.
• Able to read, write, and follow written and oral instructions including some calculations.
• Basic knowledge of attractive food service, sanitation and safety.

Other Special Requirements

• Manual dexterity required to operate modern office equipment.
• Ability to travel as needed or assigned.

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