Dietary Cook 6am to 230pm

Seaside HealthCare; Zachary (LA); On-site; USD 30,000 - 42,000; Full time

Job summary

Seaside HealthCare is seeking a Dietary Cook to support the Healthcare Residential Options program. You will implement all dietary duties to meet patients' daily nutritional needs, under the supervision of the Dietary Supervisor.

The role requires a high school diploma or GED, CPR and CPI certification, and at least one year of institutional cooking experience. Strong attention to food safety, sanitation and customer service is essential.

Qualifications

• Must have high school diploma or GED.
• CPR and CPI certifications must be maintained.
• Minimum one year cooking in an institutional setting preferred.
• Knowledge of menu planning, food safety, and sanitation.

Responsibilities

• Prepare and serve meals and maintain a sanitary kitchen.
• Assist in inventory and ordering of food items.
• Comply with local and state health regulations.

Skills

Verbal communication

Customer service

Food handling

Education

High School Diploma or GED

CPR certification

CPI certification

Job description

Job Title: Dietary Cook

Program: Healthcare Residential Options

Reports To: Dietary Supervisor

Supervisory Responsibility: Yes

Equal Employment Opportunity

Healthcare Residential Options is committed to the principle of Equal Employment Opportunity for all employees and applicants.

It is our policy to ensure that both current and prospective employees are afforded equal employment opportunity without consideration of race, religious creed, color, national origin, nationality, ancestry, age, sex, marital status, sexual orientation, or disability in accordance with local, state, and federal laws.

Americans with Disabilities Act

Applicants as well as employees who are or become disabled must be able to perform the essential job functions either unaided or with reasonable accommodation.

The organization shall determine reasonable accommodation on a case-by-case basis in accordance with applicable law.

Position Summary

The Dietary Cook implements all duties related to the Dietary Department to ensure the daily nutritional needs of patients are met.

Required Knowledge, Skills, Licensure, Training & Travel Requirements (if applicable)

Education: Must have high school diploma or GED. Will be required to maintain certification in CPR an CPI.

Work experience: Minimum one year’s experience as a cook in an institutional establishment (hospital, nursing home, etc.) preferred. Requires familiarity with proper menu planning, food safety, and sanitation practices in a kitchen area. Training and experience cooking for large groups, preferred.

Knowledge, Skills & Abilities: Must be able to measure accurately and lift supplies/ingredients. Must have manual dexterity to handle food and equipment efficiently and safely. Must have good verbal communication skill, in reference to telephone protocol and customer service. Need to have an understanding of kitchen procedures as well as program policies and procedures regarding provision for nutritional needs of patients.

Interpersonal Skills: Must possess good interpersonal skills. Good physical and mental health as evidenced by warm and empathic attitude, respect for the dignity, worth and potentiality of each person and a high sense of personal integrity. Displays self-direction by seeking solutions to problems. Seeks out and offers new ideas for improving processes. Deals constructively with stress.

General Performance: Displays willingness to help others. Uses appropriate customer etiquette, e.g., telephone, conversation, demeanor, etc. Takes directions well, accepts constructive criticism and responds accordingly. Respects customer's, co-worker's, and organization's confidentiality. Follow policies/procedures such as appearance, dress, safety, appropriate patient/staff interactions, etc. Works positively with both internal and external customers. Is punctual in all aspects of work. Adheres to attendance policy.

Travel Requirements: None.

Essential Job Duties

1. 1. Prepare and serve meals and maintain clean and sanitary work environment.
   • Requires cooking meats, vegetables, soups; prepares salads and desserts, etc.
   • Serve meals.
   • Maintain Sanitary food preparation areas in accordance with local and state health regulations.
   • Store foods properly in refrigerator/freezer (labeled, covered, dated).
   • Record food/refrigerator/freezer temperature checks as required.
   • Contact EOC Coordinator with any equipment malfunctions.
   • Wash/rinse dishes, pots/pans, mop floor, empty trash, and any other similar kitchen tasks.
   80%
2. 2. Assists Supervisor in maintaining appropriate inventory of food and supplies for providing dietary services.
   • Purchase/order/store grocery items needed to prepare meals on menus
   15%
3. 3. Other duties as assigned/required. 5%

Guidance Requirement

Direct supervision given. Specific / Detailed instructions provided. Procedures well established. Few decisions made. Supervisor readily available as needed.

Independent judgment necessary. Supervisor is usually available.

Little to no guidance provided by supervisor on daily basis.

Physical Effort Requirement

Frequent/strenuous physical effort (e.g., lifting, moving heavy objects, etc.).