DIETARY COOK

WILLIAM PENN CARE CENTER•Jeannette, PA

9d•$14 - $18•Onsite

About The Position

The primary purpose of this position is to prepare and serve meals in accordance with all applicable federal, state, and local regulations, as well as facility policies and procedures, and under the direction of the Director of Food Services, to ensure that quality, nutritious, and appetizing meals are provided to residents at all times. Full-time employees may elect to participate in the No-Frills Pay Program, which allows employees to opt out of company-provided benefits and paid time off in exchange for an additional $2.00 per hour. Resident Rights & Dignity Maintain confidentiality of all resident information, including Protected Health Information (PHI) Report any suspected or known unauthorized disclosure immediately Treat all residents with kindness, dignity, fairness, and respect Communicate respectfully and acknowledge cultural differences among residents and staff Report resident grievances, complaints, abuse, neglect, or misappropriation of property immediately per facility policy Honor resident rights and communicate concerns to appropriate nursing leadership

Requirements

Must possess, as a minimum, an 8th grade education.
Must be able to cook a variety of food in large quantities
Must be able to read, write, speak, and understand the English language
Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the general public.
Must be knowledgeable of food procedures.
Must obtain a Food Safety Handlers card and keep it updated.
Must know proper food handling policies and procedures.
Must be able to read, write, speak, and understand the English language
Must be a supportive team member, contribute to and be an example of teamwork and the team concept
Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel, and the general public
Must be able to follow written and oral instructions
Must not pose a threat to the health or safety of their individuals in the workplace
Must be able to move intermittently throughout the workday
Must be able to function independently and have flexibility, personal integrity, and the ability to work effectively with other
Must be willing to perform tasks that may involve exposure to the blood and/or body fluids
Must be willing to assist in the evacuation of residents during emergency situations
Must be able to push, pull, move, and/or lift a minimum of 25 pounds to a minimum height of 5 feet and be able to push, pull, move, and/or carry such weight a minimum distance of 50 feet.
Must perform all additional tasks assigned to you by supervisor

Responsibilities

Review menus prior to meal preparation to ensure accuracy and compliance
Inspect special diet trays to confirm correct diets are served
Coordinate food service activities with nursing and other departments
Work collaboratively with the facility Dietitian to implement dietary changes
Ensure all food service procedures follow established policies and sanitation standards
Maintain and file menus in accordance with facility policy
Assist in meal production line setup to ensure timely service
Process new diets and diet changes received from Nursing Services
Maintain positive working relationships with all departments
Prepare meals according to planned menus and standardized recipes
Prepare and serve meals that are appetizing, palatable, and visually appealing
Serve food according to established portion control guidelines
Prepare therapeutic and special diets as ordered
Prepare and serve all snacks
Ensure appropriate utensils and equipment are provided with meal trays
Review care plans to confirm dietary consistency
Provide substitute meals when residents refuse offered foods
Ensure food is prepared and stored according to sanitation and safety regulations
Ensure food and supplies are available for upcoming meals
Assist with inventory, receiving, and proper storage of food and supplies
Recommend equipment and supply needs to the Director of Food Services
Make only authorized food substitutions
Assist with food preparation for special events and holiday meals
Attend all staff meetings as required by the Employee Handbook
Report occupational exposures to blood, body fluids, infectious materials, or hazardous chemicals promptly
Ensure compliance with all safety regulations regarding equipment and supplies
Enforce departmental dress code and sanitation policies
Ensure adequate availability and use of Personal Protective Equipment (PPE)
Maintain a clean, safe, and sanitary kitchen and food service environment
Ensure proper hand hygiene and food safety practices are followed
Ensure staff utilize proper lifting techniques and safety equipment
Maintain knowledge of SDS/MSDS requirements and report deficiencies