Dietary Cook

Cass Regional Medical Center; Harrisonville (MO); On-site; USD 10,000 - 60,000; Full time

Job summary

A leading hospital is seeking a Dietary Cook to prepare, assemble, and serve meals for patients and staff in accordance with dietary regulations. The ideal candidate will have a high school diploma, preferred certifications, and the ability to manage time effectively in a busy kitchen environment.

Qualifications

• Candidates should have knowledge of food safety and dietary guidelines.
• Preferred certifications such as food handler's permit.
• Ability to operate kitchen machinery and work in fast-paced environments.

Responsibilities

• Prepare and serve meals according to dietary specifications for patients and staff.
• Communicate with dietary aides regarding menu requirements.
• Maintain cleanliness and sanitation of food prep areas.

Skills

Knowledge of modified diets

Ability to use kitchen equipment

Time management

Education

High school education preferred

Certified Dietary Manager certification preferred

Food handler’s permit

Job description

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PART ONE: Dimension and Description

PART ONE: Dimension and Description

Primary Purpose: To prepare, assemble, and serve appropriate meals for patients on regular and modified diets, and for hospital personnel and guests in accordance with local and state regulations.

Formal Policy-Setting Responsibilities: No formal responsibility. The policies associated with the job’s purpose and essential responsibilities are set by others.

Routine Decision Making: Make decisions on orders received and on which diets to prioritize in the absence of the Dietary Supervisor; decides which foods to give to patients based on dietary requirements.

Formal Supervisory Responsibility: No formal supervisory responsibility.

Required Knowledge: Knowledge of modified diets; knowledge of process of quantity food production.

Required Skills and Ability: Ability to use various kitchen equipment and machinery; ability to meet deadlines.

Unusual Working Conditions: Working with kitchen machinery and equipment.

Education and Certification/ Registration required for the Position: High school education preferred; Certified Dietary Manager certification preferred. Must possess a food handler’s permit within 30 days of employment.

PART TWO: Essential Responsibilities and Tasks

• Prepares hot food according to the specifications on a menu for patients, personnel, guests, and per contracts. (75% of the time)
• Prepares meats, vegetables and soups as specified by patient and cafeteria menus.
• Prioritize cooking schedule prior to beginning cooking.
• Serve meals at the serving line daily.
• Fills patient trays and delivers to the floor. (10% of time)
• Prepare the tray with appropriate meats, vegetables, and soups.
• Communicate clearly with the Dietary Aid regarding modified diets to what foods they are to have daily at each meal.
• Delivers inpatient food trays by noon.
• Cleans prep area. (10% of the time)
• Clean and sanitize counter tops before the end of their shift.
• Label, date and store leftover food from current shift daily.
• Sets up cafeteria line for lunch.
• Serves on cafeteria line through lunch.
• Cleans serving area and puts away food after lunch.
• Other duties as assigned. (5%)
  
  

Essential Physical Requirements

TYPE OF WORK (Check One)

Sedentary Work: Lifting 10# maximum and occasionally lifting and/or carrying such articles as dockets, ledgers and small tools. Jobs are sedentary; if walking and standing are required only occasionally.

x Light Work: Lifting 20# maximum with frequent lifting and/or carrying of objects weighing up to 10#. Even though the weight lifted may be only a negligible amount, a job is in this category when it requires walking or standing to a significant degree or pulling and pushing arm and/or leg controls.

Medium Work: Lifting 100# maximum with frequent lifting and/or carrying of objects weighing up to 25#.

Heavy Work: Lifting 100# maximum with frequent lifting and/or carrying of objects weighing up to 50#.

Very Heavy Lifting: Lifting objects in excess of 100# with frequent lifting and/or carrying of objects weighing 50# or more.

PHYSICAL DEMANDS (Check those which apply)

x Lifting: Raising or lowering an object from one level to another (includes upward pulling).

x Carrying: Transporting an object, usually holding it in hands or arms or on the shoulders

x Pushing: Exerting force upon an object so that the object moves away from the force (including slapping, striking, kicking, and treadle actions).

x Pulling: Exerting force upon an object so that the object moves toward the force (includes jerking).

x Climbing: Ascending or descending ladders, stairs, scaffolding, ramps, poles, ropes, and the like, using the feet and the legs and/or hands and arms.

x Balancing: Maintaining body equilibrium to prevent falling when walking, standing, crouching, or running on a narrow, slippery, or erratically moving surfaces; or maintaining body equilibrium when performing gymnastic feats.

x Hearing: Ability to determine audible communication.

x Stooping: Bending the body downward and forward by bending the spine at the waist.

x Kneeling: Bending the legs at the knees to come to rest on the knee or knees.

x Crouching: Bending the body downward and forward by bending the legs and spine.

Crawling: Moving about on the hands and knees or hands and feet.

x Reaching: Extending the hands and arms in any direction.

x Handling: Seizing, holding, grasping, turning, or otherwise working with the hand or hands (fingering not involved).

x Fingering: Picking, pinching, or otherwise working with the fingers primarily (rather than with the whole hand or arms as in handling).

x Repetitive Motions: Substantial movements (motions) of the wrist, hands, and/or fingers.

x Feeling: Perceiving such attributes of objects and materials as size, shape, temperature, or texture by means of receptors in the skin, particularly those of the finger tips.

x Speaking: Expressing or exchanging ideas by means of the spoken word. Those activities in which they must convey detailed or important spoken instructions to other workers accurately, loudly, or quickly.

x Seeing: Obtaining impressions through the eyes of the shape, size, distance, motion, color or other characteristics of objects.

Including Major Visual Functions

x Acuity, far - clarity of vision at 20 feet or more.

x Acuity, near - clarity of vision at 20 inches or less.

x Depth perception - ability to judge distance and space relationships so as to see objects where and as they actually are.

x Field of vision - area seen up and down or to the right or left while eyes are fixed.

x Accommodations - adjustment of the lens of the eye to bring an object into sharp focus.

x Color vision- the ability to identify and distinguish colors.

WORKING CONDITIONS (Check those which apply)

x Inside: Worker spends approximately 75% or more of time inside.

Outside: Worker spends approximately 75% or more time outside.

In/Outside: Activities occur inside or outside in approximately equal amounts.

Extremes of Cold: Temperature sufficiently low to cause marked bodily discomfort unless worker is provided with exceptional protection.

Extremes of Heat: Temperature sufficiently high to cause marked bodily discomfort unless worker is provided with exceptional protection.

x Temperature Changes: Variations in temperature which are sufficiently marked and abrupt to cause noticeable bodily reactions.

x Wet: Contact with water or other liquids.

x Humid: Atmospheric condition with moisture content sufficiently high to cause marked bodily discomfort.

x Noise and Vibration: Sufficient noise, either constant or intermittent to cause marked distraction or possible injury to the sense of hearing and /or sufficient vibration (production of an oscillating movement or strain on the body or its extremities from repeated motion or shock) to cause bodily harm if endured day after day.

x Hazards: Situations in which the individual is exposed to the definite risk of the bodily injury.

x Fumes: Smoky or vaporous exhalations, usually odorous, thrown off as the result of combustion or chemical reaction.

x Odor: Noxious smells, either toxic dust, fumes, gases, vapors, mists or liquids which cause general or localized disabling conditions as a result of inhalation or action to the skin.

x Toxic Conditions: Exposure to toxic dust, fumes, gases, vapors. Mists or liquids which cause general or localized disabling conditions as a result of inhalations or action to the skin.

x Infectious Disease: Risk of exposure to biohazardous materials, blood, body fluid contamination.

x Dust: Air filled with small particles of any kind, such as textiles dust, flour, wool, leather, feathers, etc., and inorganic dust including silica and asbestos, which make the workplace unpleasant or are the source of occupational disease.

Poor Ventilation: Insufficient movement of air causing a feeling of suffocation; or exposure to drafts.

Identify and describe any additional physical demands or unusual working conditions that were not previously covered. ________________________________________________________

• Accurately fills Patient trays and meets all department service deadlines related to tray line service, required daily.
• Ability to follow standardized recipes and prepares foods within regulatory guidelines, required daily.
• Food handlers permit, or the ability to obtain within thirty days of employment.
• Prioritizing prep and cooking schedule before beginning of shift to prepare meals, daily.

Seniority level

• Seniority level

  Entry level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitals and Health Care

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