Nutritional Cook/Support Cook

2 weeks ago

Murfreesboro, Tennessee, United States Nhccare Full time

Nutritional Cook/Support Cook - Nhccare

Job Category: Dietary Requisition Number: DIETA01558

Job Overview

PRIMARY OBJECTIVE

The role involves 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 passion for food service and a commitment to working with elderly and healthcare clientele.

Willingness to acquire food preparation and culinary skills.

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

Ability to read and interpret standardized recipes for large-scale food production.

Familiarity with or eagerness to learn proper sanitation practices and apply them consistently.

Willingness to perform repetitive tasks as part of daily duties.

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 cleaning agents and safety data sheets, using these products safely and effectively.

Good mental and physical health is required.

Possession of leadership qualities to guide and motivate dietary team members.

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

Commitment to fulfilling job responsibilities, punctuality, and attendance during scheduled shifts.

May need to obtain a Food Handlers Certificate or complete 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 able to bend, stoop, squat, and twist frequently.

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

Must possess fine motor skills and manual dexterity.

Must maintain mental acuity to effectively perform job duties.

Ability to see and hear adequately to respond to visual and auditory requests from patients and communicate with staff.

Must handle and operate all standard food service equipment correctly and demonstrate proper usage in food preparation, service, and sanitation.

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

Must endure extreme temperature changes while working in kitchens or freezers and be able to work in a noisy, warm, and odorous environment.

Must remain alert and work safely to prevent injuries while using kitchen equipment and 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:

Demonstrating initiative 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 affecting dietary operations, including patient care, sanitation, labor, fire safety, and disaster protocols.

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

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

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

Reviewing menus, therapeutic menus, recipes, and production sheets prior to meal preparation and ensuring all diets are prepared and served accurately and attractively.

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 and snack preparation to align with service schedules and ensuring timely delivery.

Portioning food accurately during tray service and checking trays for diet accuracy and quality before delivery.

Documenting any menu substitutions as necessary.

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

Participating in training and in-service sessions as required.

Maintaining a clean and organized work area and completing assigned cleaning tasks.

Ensuring proper use, care, cleanliness, and sanitation of kitchen equipment.

Communicating effectively with staff, patients, and their families.

Processing new diet orders and changes from nursing services and keeping tray cards updated 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

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