Food Service Cook

2 weeks ago

Murfreesboro, Tennessee, United States Nhccare Full time

Nutritional Cook / Culinary Assistant - Nhccare

Job Category: Dietary Requisition Number: DIETA01558

Position Overview

GENERAL PURPOSE

The Nutritional Cook / Culinary Assistant is responsible for executing essential tasks to uphold superior standards in food preparation, production, service, and portion management, utilizing standardized recipes for all clientele.

REPORTS TO:

Director of Dietary / Dietary Manager / Assistant Dietary Manager

QUALIFICATIONS:

Applicants should possess a genuine passion for food service and enjoy working with elderly and healthcare patients. A willingness to acquire food preparation and cooking skills is essential. Knowledge of therapeutic and modified diet information is preferred for effective meal preparation and service.

Ability to interpret standardized recipes for large-scale food production is required. Candidates must demonstrate knowledge of sanitation practices and apply them consistently. The role involves performing repetitive tasks and necessitates excellent customer service and communication skills.

Proficiency in reading, writing, speaking, and understanding English is mandatory. Familiarity with chemical labels and MSDS sheets is necessary for safe product usage. Candidates should be in good mental and physical health, possess leadership qualities, and effectively collaborate with dietary team members.

Reliability in fulfilling job responsibilities and punctuality during scheduled shifts is crucial. A Food Handlers Certificate or completion of a Sanitation Course may be required as per state regulations.

PHYSICAL DEMANDS:

Ability to remain on feet for the majority of the workday, with tasks requiring bending, stooping, squatting, and twisting frequently. Candidates must be capable of lifting 50-60 pounds, sweeping, mopping, and maneuvering carts. Climbing safety ladders for cleaning and storage tasks is necessary.

Fine motor skills and manual dexterity are essential. Candidates must maintain mental acuity to perform job duties effectively. Adequate vision and hearing are required to respond to patient requests and communicate with staff.

Ability to operate standard food service equipment safely and effectively is crucial. Candidates should be able to assess food quality through taste and smell. Adaptability to extreme temperature changes in kitchen environments is necessary, as is the ability to work in a noisy, warm, and odorous atmosphere.

Safety awareness is critical to avoid cuts, burns, and falls while working with kitchen equipment and on wet surfaces. Medical conditions that may pose risks to self or others in the Dietary Department must be disclosed.

DUTIES AND RESPONSIBILITIES:

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

  1. Exhibiting self-starting qualities and making independent decisions when necessary.
  2. Managing the dietary department in the absence of the dietary manager and supervising staff as needed.
  3. Understanding and complying with all relevant regulations affecting dietary operations.
  4. Maintaining a safe, secure, and sanitary dietary environment and reporting issues to the Dietary Manager.
  5. Utilizing good judgment to conserve supplies and prevent food waste.
  6. Assisting in the receipt and storage of food and supplies, ensuring proper labeling and handling.
  7. Reviewing menus and production sheets prior to meal preparation, ensuring accurate and attractive meal service.
  8. Testing and tasting foods for quality and making necessary adjustments.
  9. Ensuring timely meal preparation and service according to established schedules.
  10. Portioning foods accurately during tray service and verifying tray accuracy before delivery.
  11. Documenting menu substitutions when necessary.
  12. Demonstrating initiative in food presentation and service.
  13. Participating in training and maintaining a clean work area.
  14. Communicating effectively with staff, patients, and families.
  15. Processing new diet orders and updating tray cards as needed.
  16. Adhering to departmental dress code and performing additional tasks as required.

Qualifications

Skills

Behaviors

Motivations

Education

Experience

Licenses & Certifications

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