Cook - Dietary

Metron Integrated Health Systems | Grand Rapids, MI

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Posted Date 8/12/2018
Description

 

Metron is seeking a Dietary Cook for our brand new Skilled Nursing and Rehab Facility located on Metro Health Hospitals Campus.

Knowledge and Abilities - Able to read, write and make simple calculations with standardized recipes and modified diets. Able to prepare and ensure service of nutritional meals at the proper times and temperatures, preserving flavor and appear-ance. Able to communicate effectively with Dietary Service personnel, Facility staff and patients. Able to supervise and guide assistants who prepare vegetables, salads, desserts. Able to practice effective sanitation and safety in food handling and equip-ment. Capable of evaluating a proper food substitute if needed, in the absence of Dietary Manager.

 

AREAS OF RESPONSIBILITY

  1. Prepare and Serve Various Food Items
  2. Maintain High Standards of Quality Food Production
  3. Instruct and Supervise Dietary Aides
  4. Maintain Safety and Sanitary Standards and Requirements
  5. Promote Favorable Public Relations for the Facility
  6. Communicate Effectively
  7. Perform other Tasks as Required
  8. Attend Meetings as Required

 

INTERPRETATION OF RESPONSIBILITIES

  1. Prepare and Serve Various Food Items
    1. Prepare food items including meats, vegetables, soups, sauces, gravies, salads, desserts and therapeutic diets using standardized recipes and methods of preparation.
    2. Follow menus provided, making changes only with consent of the Dietary Manager.
    3. Prepare modified diet with correct portion control.
    4. Plan food preparation to meet service schedules.
    5. Work at hot or cold food station in central tray line.
  2. Maintain High Standards of Quality Food Production
    1. Space and time cooking of vegetables to preserve nutritional value, flavor, consistency, appearance and temperature.
    2. Estimate food requirements and use portion control.
  3. Instruct and Supervise Dietary Aides
    1. Orient to preparation of salad and dessert items using standardized recipes
    2. Monitor safe use of equipment
  4. Maintain Safety and Sanitary Standard and Requirements
    1. Practice good personal hygiene practices and adhere to uniform requirement
    2. Wear hairnet or hair cap in food service areas
    3. Use gloves when handling raw food items
    4. Identify, correct, or report potential safety or sanitary hazards
    5. Be alert to and report potential sanitation or safety hazards in the kitchen, dining room or other areas
    6. Attend in-service programs as required
    7. Adhere to department cleaning schedules
    8. Adhere to the Facility's Infection Control Policies and Procedures
    9. Keep work area clean
  5. Promote Favorable Public Relations for the Facility
    1. Maintain courteous and tactful manner when dealing with co-workers, and other Facility staff, patients, and visitors.
    2. Represent the Facility in a positive manner.
    3. Maintain confidentiality in accordance with HIPAA.
  6. Communicate Effectively
    1. Report pertinent events of the day to the Dietary Manager prior to leaving shift.
    2. Report training status/skills of new employees
    3. Report menu/substitutional change needs when situation indicates.
    4. Report equipment malfunction to the Dietary Manager and/or the Administrator
  7. Perform Other Tasks as Required
    1. Assist with patient or Facility functions
    2. Maintain confidentiality according to HIPAA guidelines
  8. Attend Meetings as Required
    1. Attend staff meetings as scheduled
    2. Attend other meetings as required

Minimum of six months paid quantity food preparation and working with recipes of at least 25-50 servings.  Must have had some formal or on-the-job training in quantity food preparation, estimating quantities of food needed, storing food supplies, general kitchen management and principles and requirements of sani-tation and safety in handling food and equipment.  Prefer some knowledge of therapeutic diets.

We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.

 

 
Category
Restaurant / Food Services

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