Dietary Cook

Richmond Healthcare & Rehab Center; Richmond (KS); On-site; USD 21,000 - 28,000; Full time

Job summary

Richmond Healthcare & Rehab Center in Kansas seeks a Cook to prepare and cook a wide variety of meals for residents, patients, and visitors. The role involves planning cooking schedules, following menus and recipes, and maintaining clean, sanitary work areas.

The Cook will ensure meals meet prescribed diets, handle food safely, monitor temperatures, and participate in serving meals across dining locations. Assist with cleaning and store duties as needed.

Qualifications

• Proficient in volume food production methods and techniques.
• Knowledge of sanitation regulations and practices.
• Ability to perform simple arithmetic calculations.
• Familiarity with department and center regulations.
• Basic knowledge of nutrition principles related to food.
• Ability to interact positively with residents/patients.
• Ability to solve operational problems when Food Service Director is unavailable.

Responsibilities

• Puts customer service first. Ensures residents/patients and families receive high-quality service. Checks with residents during meals for satisfaction.
• Prepares delicious meals for residents/patients, guests and ensures resident satisfaction.
• Follows menus, recipes and menu systems to prepare and serve meals and snacks per prescribed diets; takes measures to avoid food waste.
• Serves meals in various dining locations, including demo cooking and made-to-order foods.
• Meets established meal time schedules for all dining locations.
• Handles and prepares food safely; labels, dates and stores foods; monitors temperatures and takes action when out of range.
• Sets-up, cleans-up and stores foods and supplies for meal service.
• Maintains clean, organized, sanitary work areas; performs post-use cleaning per policy.
• Operates equipment safely; monitors refrigeration temperatures and reports malfunctions.
• Communicates with the Food Service Director.
• Adheres to Food and Nutrition Services policies and procedures.
• Ensures safety of residents/patients to minimize fire/accidents; adheres to MSDS and disaster plans; understands center safety responsibilities.
• Performs other duties as assigned by supervisor.

Skills

Volume food production

Sanitation regulations

Arithmetic calculations

Regulations knowledge

Nutrition basics

Resident interaction

Problem solving in absence

Job description

DEPARTMENT: Food and Nutrition Services

REPORTS TO: Dietary Manager

POSITION SUMMARY:

The Cook is responsible for preparing and cooking a wide variety of foods for residents/patients, and visitors. He/she prepares food according to menus and recipes and plans cooking schedules to meet mealtime schedules. In addition, the Cook performs related duties and cleaning duties, as assigned.

RESPONSIBILITIES/ACCOUNTABILITIES:

• 1. Puts customer service first. Ensures that residents/patients and families receive the highest quality of service. Checks with residents during meals to ensure they are satisfied.
• 2. Prepares delicious and appetizing meals/foods for the residents/patients, guests and ensures resident satisfaction.
• 3. Follows menus, recipes and menu systems to prepare and serve meals, snacks and nourishments in accordance to prescribed resident/patient diets and requests. Take necessary measures to avoid food waste;
• 4. Serves meals/foods in various dining locations, including demonstration cooking and made to order foods as requested;
• 5. Meets established meal time schedules for all dining locations;
• 6. Handles and prepares food in a safe and sanitary manner at all times. Properly labels, dates and stores foods. Monitors food temperatures and acts on temperatures that fall outside of appropriate ranges;
• 7. Sets-up, cleans-up and properly stores foods and supplies needed for meal service;
• 8. Maintains clean, organized and sanitary work areas. Performs after-use and scheduled cleaning of surfaces and equipment in accordance with established policies and cleaning procedures;
• 9. Operates equipment in a safe manner, observes temperatures of refrigeration units and reports malfunctioning equipment to supervisor;
• 10. Communicates freely with the Food Service Director.
• 11. Adheres to Food and Nutrition Services policies and procedures;
• 12. Concerns his/herself with the safety of all residents/patients in order to minimize the potential for fire and accidents. Also, ensures that the center adheres to the legal, safety, health, fire and sanitation codes by being familiar with his/her role in carrying out the center's fire, safety and disaster plans and by being familiar with current MSDS;
• 13. Performs other duties as assigned by supervisor.

JOB SKILLS:

• 1. Considerable knowledge of volume food production methods and techniques.
• 2. Considerable knowledge of sanitation regulations and practices.
• 3. Ability to make simple arithmetical calculations.
• 4. Knowledge of regulations pertaining to department and center.
• 5. Basic knowledge of food related nutrition principles.
• 6. Ability to positively interact with residents/patients.
• 7. Ability to solve operational problems in absence of Food Service Director and Assistant Food Service Director/Chef Manager.

PERFORMS RELATED DUTIES:

• 1. Interacts with residents/patients families, visitors, center and Recover-Care subsidiary personnel.
• 2. Carries out other tasks as requested in situations where hands-on intervention/participation may be required.