Dietary Cook

Richmond Healthcare & Rehab Center; Richmond (KS); On-site; USD 28,000 - 40,000; Full time

Job summary

Richmond Healthcare & Rehab Center is seeking a Cook to prepare a wide variety of foods for residents, patients, and visitors. Responsibilities include following menus and recipes, planning cooking schedules, and performing cleaning duties.

The Cook will ensure food safety, proper labeling, and storage while maintaining meal schedules and serving meals across dining locations. Strong attention to sanitation and resident satisfaction is essential.

Qualifications

• Knowledge of volume food production methods.
• Knowledge of sanitation regulations and practices.
• Ability to perform simple arithmetic calculations.
• Knowledge of department and center regulations.
• Basic knowledge of food-related nutrition principles.
• Ability to interact positively with residents/patients.
• Ability to solve operational problems in absence of supervisors.

Responsibilities

• Puts customer service first and ensures residents/patients and families receive high-quality service during meals.
• Prepares meals for residents/patients, guests and ensures satisfaction.
• Follows menus/recipes and serves meals and snacks according to diet requests, while minimizing waste.
• Serves meals in various dining locations and supports made-to-order items.
• Maintains safety and sanitation; labels, dates and stores foods; monitors temperatures.
• Sets up, clears and stores foods and supplies for meal service.
• Keeps work areas clean and sanitary; cleans surfaces/equipment as required.
• Operates equipment safely and reports equipment malfunctions.
• Communicates with the Food Service Director.
• Adheres to center policies and safety procedures; supports fire and disaster plans.
• Performs other duties as assigned.

Skills

Volume food production

Sanitation regulations

Arithmetic calculations

Department regulations

Nutrition principles

Resident interaction

Operational problem solving

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.