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Food Preparation Specialist

2 months ago

Murfreesboro, Tennessee, United States Nhccare Full time

Nutritional Cook/Support Cook - Nhccare

Job Category: Dietary Requisition Number: DIETA01558

Position Overview

PRIMARY OBJECTIVE

The Nutritional Cook/Support Cook is responsible for executing designated tasks to uphold exceptional standards in food preparation, production, service, and portion management, utilizing standardized recipes for all patrons.

REPORTING TO:

Director of Dietary / Dietary Manager / Assistant Dietary Manager

REQUIREMENTS:

Demonstrated enthusiasm for food service and a passion for working with elderly and healthcare clientele.

Willingness to acquire food preparation and culinary skills.

Knowledge of, or readiness to learn, therapeutic and modified dietary information for patient tray preparation and service.

Ability to interpret standardized recipes for quantity and quality food production.

Familiarity with, or eagerness to learn, proper sanitation practices to implement daily.

Commitment to performing repetitive tasks consistently.

Exemplary customer service and communication skills are essential.

Capability to follow both verbal and written instructions.

Proficiency in reading, writing, speaking, and understanding English.

Ability to read and comprehend labels on chemicals and MSDS sheets, ensuring safe and correct usage.

Good mental and physical health is required.

Possession of leadership qualities to supervise and foster cooperation among dietary team members.

Ability to collaborate effectively with all dietary partners and departments while adhering to established policies.

Willingness to accept the responsibilities of the role, including punctuality and adherence to scheduled shifts.

May require obtaining a Food Handlers Certificate or completing a Sanitation Course, as mandated by state regulations.

Ability to work under supervision.

PHYSICAL REQUIREMENTS:

Must be capable of standing or walking for the majority of the workday and performing bending, stooping, squatting, and twisting frequently.

Ability to lift 50-60 pounds, sweep and mop floors, and push/pull carts. Must be able to climb safety ladders for cleaning, storage, or other tasks.

Proficiency in fine motor skills and manual dexterity is necessary.

Must possess sufficient mental acuity to perform job responsibilities effectively.

Ability to see and hear adequately to respond to patient requests and communicate with staff.

Must be able to handle and operate all standard food service equipment safely and effectively.

Ability to taste and smell food to assess quality and palatability.

Must be able to endure extreme temperature changes while working in kitchens or freezers, and manage noise and odors in the dish room.

Must maintain alertness and work safely to prevent cuts and burns while using kitchen equipment and to avoid slips on wet floors.

Must not have any medical conditions that could pose a risk to self or others while in the Dietary Department or during patient interactions.

KEY RESPONSIBILITIES:

Responsibilities are determined by the center and may include, but are not limited to:

Exhibiting self-starter qualities and making independent decisions when necessary.

Managing the dietary department in the absence of the dietary manager and acting as a supervisor when required.

Understanding and complying with all relevant regulations (local, state, and federal) affecting dietary practices, including patient care, sanitation, labor, fire safety, and disaster preparedness.

Assisting in maintaining a safe, secure, and sanitary dietary department and reporting any issues to the Dietary Manager.

Exercising good judgment in conserving supplies, minimizing food waste, and managing utilities, while reporting any needs or concerns to the Dietary Manager.

Assisting in the receipt and storage of food and supplies to ensure quality and prevent waste. Properly dating, labeling, and storing items.

Reviewing menus, therapeutic menus, recipes, and production sheets prior to meal preparation and ensuring accurate and attractive meal service.

Following standardized recipes and special diet orders, preparing sufficient quantities to meet service requirements.

Testing and tasting foods for proper appearance, flavor, aroma, and temperature, making adjustments as necessary.

Coordinating meal/snack preparation timing to align with service schedules, ensuring timely delivery.

Portioning food accurately during tray service and verifying tray accuracy before delivery.

Documenting any menu substitutions as needed.

Demonstrating initiative in food presentation and service, including garnishing and seasoning according to patient preferences.

Participating in training and in-service programs as required.

Maintaining a clean and organized work area, completing assigned cleaning tasks, and ensuring proper care and sanitation of kitchen equipment.

Communicating effectively with staff, patients, and their families.

Processing new diet orders and changes, updating tray cards in the absence of the Dietary Manager.

Adhering to the department's dress code.

Performing additional tasks as necessary and appropriate.

Qualifications

Skills

Behaviors

Motivations

Education

Experience

Licenses & Certifications