Dietary Cook/Chef

Description

Job Title Code: CHEF/DIETARY COOK

FLSA: Nonexempt

Position Purpose

The purpose of this position is to prepare and provide food service to residents in a cost-effective, efficient manner to safely meet residents’ needs in compliance with federal, state and local requirements

Supervisory Responsibility: None. Directs the work of Dietary Aides or other kitchen staff,

Budget Responsibility: None

Essential Job Functions – Principal Accountabilities

• Cleans, cuts, prepares, and cooks meat, fish, or poultry to a safe temperature. • Prepares and cooks various items according to menus, special dietary or nutritional requirements, or numbers of portions to be served. • Prepares therapeutic diets, as needed. • Bakes breads, rolls, and pastries. • Apportions and serves food to residents, patrons, customers, guests, and employees. • Washes cooking equipment such as pots, pans, dishes, utensils, and other pieces. • Develops, compiles, and maintains food records regarding use and expenditures. • Inventories supplies and equipment. • Determines, or assists in determining, meals and menus. • Ensures the cleanliness and functional operation of galley equipment, kitchen appliances, and work areas by routinely cleaning and inspecting each piece. • Supports a dignified and caring atmosphere with residents, residents’ families, visitors and staff. • Protects privacy and confidentiality of information pertaining to the resident, employee, residence and company information and events. • Maintains safe and secure working environment and practices safe working habits. • Maintains neat appearance, good hygiene and appropriate attire. • Participates in training, in services and attends meetings as required.

Other Job Functions

• Oversees and directs workers assisting with the preparation and serving of meals. • Trains new employees. • Assists with projects as assigned and performs other related duties.

Knowledge/Skills/Abilities

• Excellent verbal and written communication skills. • Basic understanding of or ability to learn sanitation and regulations for workplace safety. • Basic understanding of or ability to learn food handling techniques, preparation, and cooking procedures. • Must be able to work quickly and efficiently. • Must be able to work well as part of a team. • Must be able to work well under pressure. • Ability to maintain personal cleanliness. • Proficient with Microsoft Office Suite or related software • Must display positive attitude. • Must demonstrate initiative, self-discipline, conscientiousness, and dependability.