Dietary Cook

Tenn State Veterans Homes Board•Knoxville, TN

1d•Onsite

About The Position

The primary purpose of the Dietary Cook is to prepare and provide food service to residents in a cost-effective, efficient manner to safely meet residents’ needs in compliance with federal, state and local requirements. This position involves preparing palatable and appetizing food, maintaining a clean work area, following menus and recipes, understanding therapeutic diets, avoiding food waste, meeting meal schedules, and caring for food service equipment. The cook will also work cooperatively with staff, assume Quality Assurance duties as assigned, and report any issues to the Dietary Manager.

Requirements

High School diploma or equivalent.
Reads and interprets documents.
Ability to write simple reports and correspondence.
Writes clearly and informatively; able to read and interpret written information.
Talks to others to convey information effectively.
Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
Basic knowledge of arithmetic and algebra, and their applications.
Ability to apply common sense understanding to carry out simple written or oral instructions.
Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology.
Demonstrates accuracy and thoroughness.
Follows policies and procedures; completes tasks correctly and on time.
Adapts to changes in the work environment; changes approach or method to best fit the situation; Able to deal with frequent change, delays, or unexpected events.
Prioritizes and plans work activities; advises for additional resources.
Ensures work responsibilities are covered when absent; arrives at meetings and appointments on time.
Completes tasks on time or notifies appropriate person with an alternate plan.
Treats others with respect and consideration regardless of their status or position; accepts responsibility for own actions.
Desktop/Notebook computers; MS Office (Word, Excel, PowerPoint, etc.).
Pots/pans, cutlery, including knives, forks and spoons, gas/electric stove and/or oven, broilers, microwave oven, fryer, griddle, toaster, slicer, blender and other kitchen equipment.
Frequently required to talk or hear, stand, walk, sit, stoop, kneel or crouch, use hands to use hands to grasp, manipulate or feel objects and reach with hands and arms.
Occasionally required to taste or smell.
Must regularly lift and/or move up to 20 pounds and occasionally lift and/or move up to 50 pounds.
Specific vision abilities required by this job include close vision, distance vision, color discrimination.

Nice To Haves

Previous experience in a long-term care or hospital setting is preferred.

Responsibilities

Handle and prepare food in a sanitary manner.
Prepare food which is palatable and appetizing in appearance.
Keep work area clean and sanitize work surfaces after food preparation.
Follow written menus and recipes.
Understand and be able to prepare therapeutic diets.
Be responsible for avoiding food waste.
Assume responsibility for meeting meal schedules.
Responsible for care of food service equipment.
Work cooperatively with food service staff and other departments.
Assume Quality Assurance duties as assigned.
Consistently work cooperatively with residents, residents’ representatives, facility staff, physicians, consultants and ancillary service providers.
Reports any issues or problems that may arise to Dietary Manager.
Complies with state and federal sanitation standards.