The Dietary Cook is responsible for dietary meal preparation and service. This position is expected to carry out Supervisor and Dietician requests to ensure food is an appropriate temperature.
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- Completes daily tracking log of number of meals, food served, food/meal substitutions, and food temperature checks.
- Adheres to Food Safety manual regarding any and all food preparation practices.
- Ensures preparation of all meals timely.
- Ensures kitchen clean up on a daily basis.
- Ensures that grocery and general shopping is completed in the absence of the Dietary Manager.
- Ensures that adequate levels of food supplies are maintained including appropriate storage and rotating of supplies.
- Follows facility policies and procedures regarding proper sanitation, safety and infection control as mandated by the Texas Department of Health.
- Prepares and Serves special diet orders (such as pureed, low sodium, mechanical soft).
- Documents daily temperature checks on both refrigerators and freezer.
- Works safely with all equipment
- Addresses patients, staff and visitors with warmth and respect
- Utilizes time efficiently and completes duties without sacrificing quality of work
- Demonstrates flexibility in work schedule to meet the needs of the department and hospital.
- Participates in and understands Food and Nutrition Services process improvement projects
- Demonstrates knowledge of proper chemical use and storage
- Prepares and delivers formulas in absence of dietary aide
- Assists in delivery of food trays
- Delivers P.M. formulas as necessary.
- Maintains tray accuracy of at least 80%.
- Represents the department in the absence of the Dietary Manager to administration, physicians and other team members.
- Performs other duties as assigned.
- One year experience in institutional or commercial food service preferred.
- A high school degree or equivalent is required.
- Maintains Food Service Managers Certification.
- Basic computer skills required
- Must have a valid driver’s license