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Nutritional Cook

2 months ago

Murfreesboro, Tennessee, United States Nhccare Full time

Nutritional Cook - NHCCare

Job Category: Dietary Requisition Number: DIETA01558

Position Overview

GENERAL PURPOSE

The Nutritional 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.

REPORTS TO:

Director of Dietary / Dietary Manager / Assistant Dietary Manager

QUALIFICATIONS:

Demonstrates a genuine passion for food service and enjoys engaging with elderly and healthcare clientele.

Possesses or is eager to acquire culinary skills and food preparation techniques.

Knowledgeable about or willing to learn therapeutic and modified dietary guidelines to effectively prepare and serve patient meals.

Capable of reading and interpreting standardized recipes for large-scale food production.

Familiar with or willing to learn proper sanitation practices and apply them consistently.

Willingness to perform repetitive tasks on a daily basis.

Exhibits excellent customer service and communication abilities.

Ability to follow both verbal and written instructions.

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

Capable of understanding labels on chemicals and MSDS sheets, ensuring safe and correct usage of these products.

Maintains good mental and physical health.

Possesses leadership qualities and can effectively supervise and collaborate with dietary staff.

Works cooperatively and efficiently with all team members in Dietary and across departments, adhering to established policies.

Demonstrates reliability in fulfilling job responsibilities and punctuality during scheduled shifts.

May be required to obtain a Food Handlers Certificate or complete a Sanitation Course, as mandated by state regulations.

Operates effectively under supervision.

PHYSICAL DEMANDS:

Must be able to stand or walk for the majority of the workday and perform bending, stooping, squatting, and twisting frequently.

Ability to lift 50-60 pounds, clean floors, and maneuver carts. Must be able to climb safely to perform cleaning and storage tasks.

Possesses fine motor skills and manual dexterity necessary for food service tasks.

Maintains mental acuity sufficient to meet job demands.

Must have adequate vision and hearing to respond to requests from patients and communicate effectively with staff.

Capable of handling and utilizing standard food service equipment correctly in food preparation, service, and sanitation.

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

Must withstand extreme temperature changes while working in kitchens or freezers and manage noise and odors in dishwashing areas.

Maintains alertness and practices safety 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 in the Dietary Department or during patient interactions.

DUTIES AND RESPONSIBILITIES:

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

Demonstrates initiative and the ability to make independent decisions when necessary.

May manage the dietary department in the absence of the dietary manager and act as a supervisor when required.

Understands and complies with all relevant regulations affecting dietary operations, including patient care, sanitation, labor, fire safety, and disaster protocols.

Assists in maintaining a safe, secure, and sanitary dietary environment and reports issues to the Dietary Manager.

Exhibits good judgment in conserving supplies, minimizing food waste, and managing utilities. Reports any needs or concerns regarding food, supplies, and equipment to the Dietary Manager.

Assists in receiving and storing food and supplies to ensure quality and prevent waste. Properly dates, labels, and stores items while using appropriate food handling techniques.

Reviews menus, therapeutic diets, recipes, and production sheets prior to meal preparation, ensuring accurate and appealing presentation of all diets.

Follows standardized recipes and special dietary orders, preparing sufficient quantities to meet service requirements.

Responsible for evaluating food for proper appearance, flavor, aroma, and temperature, making necessary adjustments.

Ensures timely preparation of meals and snacks to meet service schedules for all customers.

Accurately portions food during tray service and checks trays for diet accuracy, preferences, and quality before delivery.

Records any necessary menu substitutions in designated areas.

Demonstrates initiative in selecting garnishes and seasonings based on patient preferences and in food presentation.

Participates in training and in-service sessions as required.

Keeps work areas clean and organized, completing assigned cleaning tasks. Responsible for the proper care and sanitation of kitchen equipment.

Communicates effectively with staff, patients, and their families.

Processes new diet orders and changes from nursing services, ensuring tray cards are updated in the absence of the Dietary Manager.

Adheres to the department's dress code.

Performs additional tasks as needed and appropriate.

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