Dietary Cook FT Days

Kindred Healthcare•Andalusia, AL

7h•Onsite

About The Position

The Dietary Cook prepares and serves food for patients, employees, and special functions using proper food-handling and safety techniques. Food must meet nutritional guidelines and safety standards established by department policies and procedures. The cook maintains a clean and safe working environment in accordance with applicable standards and regulations. The role includes preparing and portioning food according to standardized recipes, planned menus, policies, and procedures; following patient diet orders; and making and documenting only authorized menu changes. The cook uses production sheets to guide preparation and quantity, meets meal times, serves food at temperatures specified by the FDA Food Code, and ensures patient food is labeled according to policy. The cook labels, dates, and stores food and leftovers properly, monitors and logs refrigerator and freezer temperatures twice daily, and promptly reports out-of-range readings. The role also assists with receiving and storing supplies, verifying invoices as directed, monitoring stock, and using supplies and equipment efficiently to prevent waste. The cook keeps work areas clean, follows cleaning and infection-control procedures, uses protective equipment as needed, and washes and stores dishes, pots, and pans according to established procedures. The cook checks and logs dish-machine temperatures or sanitizer concentrations before each use, reports problems, operates and maintains equipment safely, reports equipment issues, and helps maintain department security. When designated by a supervisor, the cook checks patient diet orders and room changes before tray-line assembly, assists patients with selective menus, and uses the computerized menu-management program to maintain patient information and selections and to print menus, reports, and tray tickets. The role works cooperatively across hospital departments, communicates issues and improvement opportunities to the immediate supervisor, may lead the kitchen when assigned, and participates in performance improvement, surveys, and corrective action as directed. Other related duties may be assigned.

Requirements

High school diploma or equivalent, including education equivalent to completion of secondary school, or demonstrated ability to perform the essential functions of the role (preferred).
Food Safety Certification from an accredited ANSI-CFP program upon hire or within the facility-specified time frame (required).
At least 1 year of experience in quantity food production in a hospital, nursing center, restaurant, hotel, or similar setting (required).
Prior experience with therapeutic diets (required).
Knowledge of therapeutic diets and texture/liquid modifications.
Knowledge of safe food handling and federal, state, and city food codes and regulations.
Knowledge of Kindred Nutrition & Culinary Services policies and procedures.
Skill in quantity cooking.
Effective communication with patients, family members, and people at all levels of the organization; strong oral, written, and interpersonal skills.
Accuracy, concision, and attention to detail.
Basic computer skills, working knowledge of Microsoft Office, and ability to learn the menu-management system.
Understanding of growth and development across the lifespan and ability to provide care appropriate for adult and geriatric patients as relevant to the patient population.
Fluent in reading, writing, and speaking English.
Good and regular attendance.

Responsibilities

Prepare food according to department-standardized recipes, planned menus, and policies and procedures.
Serve and portion food according to standardized recipes, planned menus, and policies and procedures.
Follow patient diet orders when serving food to patients.
Follow standardized menus for patient and cafeteria food preparation; make only authorized menu changes and document them according to policy.
Use production sheets to guide food preparation and quantities, and prepare food in time for established meal times.
Serve food at temperatures specified by the FDA Food Code and ensure patient food is properly labeled.
Label, date, cool, and store food and leftovers according to established policies and techniques.
Take and record refrigerator and freezer temperatures twice daily and immediately report out-of-range temperatures to the supervisor.
Assist with receiving and storing food and supplies and verifying incoming invoices as directed.
Ensure adequate food and supply levels, report inadequate stock in a timely manner, and use supplies and equipment efficiently to prevent waste.
Keep work areas clean and uncluttered; complete cleaning assignments using proper chemicals and follow infection-control procedures and use protective equipment as needed.
Wash dishes, pots, and pans according to manual and/or automatic dishwashing procedures; take and record dish-machine temperature or sanitizer concentration before each use and report problems promptly.
Store dishes, pots, and pans to prevent contamination and according to established standards.
Operate equipment according to manufacturer and supervisory direction; maintain equipment in clean, safe operating condition and promptly report equipment problems.
Maintain department security and perform duties using appropriate safety, sanitation, and PPE practices.
When designated, check diet orders, discharges, and room changes before tray-line assembly; assist patients with selective menus; and use the computerized menu-management program to update patient information, enter selections, and generate menus, reports, and tray tickets.
Work cooperatively with coworkers throughout the hospital and routinely communicate issues, concerns, and improvement opportunities to the immediate supervisor.
Assume kitchen leadership when assigned by a supervisor.
Participate in the hospital Performance Improvement program by collecting quality data when assigned.
Participate in the survey process and answer surveyors' questions honestly.
Participate in corrective action plans as directed by a supervisor.
Perform other related duties as assigned.