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Dietary Cook

2 months ago

Shelbyville, United States Providence Groups LLC Full time
JOB DESCRIPTION

Position: Cook

Department: Dietary

Reports to: Dietary Director

FLSA Status: Hourly/Non-Exempt

Summary:

Perform multi-functional culinary duties related to food preparation including set-up, service and clean up. Will ensure and lead daily operations of food preparation. Responsible for training and coaching staff to ensure competency and that food safety practices are upheld in all areas. Develop, implement and maintain a complete food service program promoting quality and regulatory compliance.

Environment:

Work will be performed primarily indoors at one of our long-term healthcare facilities, throughout all areas, including in resident rooms, and on carpeted and/or tiled floors. Work will be performed there routinely around other co-workers, healthcare staff, residents, and guests. Due to the nature of facility's business, worker may be exposed to occasional slippery floors, object on floors, chemicals, sharp objects, hazardous materials and waste (including human), blood borne pathogens, and communicable diseases, as well as high-stress medical and/or life threatening situations.

Essential Duties & Responsibilities:
  • Meet physical and sensory requirements stated below, and be able to work in the described environment.
  • Identify and participate in process improvement initiatives that improve the customer experience, enhance work flow, and/or improve the work environment.
  • Develop recipes and portion specifications in accordance with resident tastes, nutritional needs, product specifications ease of preparation and established procedures and budget constraints.
  • Responsible for printing and maintaining daily resident tray sheets.
  • Prepare food per ounce requirements using food scale, as outlined by state regulations.
  • Participate in other menu planning activities, to include the determination of purchasing specifications, product and recipe testing and menu development.
  • Ensure that the dietary menu is posted or distributed timely throughout facility.
  • Assist with providing an alternative dietary menu.
  • Supervise food production and make periodic inspections to observe quality of food preparation, appearance and service.
  • Ensure that expiration dates on all food maintained within facility is correctly labeled and are not out of date.
  • Prepare food daily as outlined on the food production worksheet.
  • Assist Dietary Director with inventory, ordering and maintaining.
  • Maintain kitchen sanitation and safety standards.
  • Assist with set-up, service and clean-up of food production, as well as, all food service production.
  • Ensure proper sanitation and storage of kitchen equipment.
  • Assist with safety and training procedures in handling of food service equipment.
  • Ensure compliance with state local and regulatory agencies as it relates to food service.
  • Develop training materials to teach or enhance food quality improvements at the facility level.
  • Other special projects and duties, as assigned.


Requirements

Job Requirements:

Must be a graduate of an accredited culinary school program (associate or bachelor's degree) OR

Have a bachelor's degree with major concentration in food preparation, nutrition or related field OR

Have a minimum of five (5) years in hospitality industry.

Previous cook experience preferred, as well as experience in health care food service setting.

Minimum of two (2) years high volume cooking/food production or catering experience preferred.

Must have knowledge of dietary regulatory requirements.

Effective verbal and written English communication skills.

Highest level of professionalism with the ability to maintain confidentiality.

Ability to communicate at all levels of organization and work well within a team environment in support of company objectives.

Customer service oriented with the ability to work well under pressure.

Strong attention to detail and accuracy, excellent organizational skills with ability to prioritize, coordinate and simultaneously maintain multiple projects with high level of quality and productivity.

Strong analytical and problem-solving skills.

Ability to work with minimal supervision, take initiative and make independent decisions.

Ability to deal with new tasks without the benefit of written procedures.

Approachable, flexible and adaptable to change.

Function independently, and have flexibility, personal integrity, and the ability to work effectively with employees and vendors.

Physical and Sensory Requirements:

Moderate physical activity:

Push, pull, move, and/or lift a minimum of fifty (50) pounds to a minimum height of three (3) feet and be able to push, pull, move, and/or carry such weight a minimum distance of fifty (50) feet.

Standing and/or walking for more than eight (8) hours per day.

Bending and/or stooping for more than one (1) hour at a time.