PRN Dietary Cook

JOB REQUIREMENTS: Supervision of dietary staff in the absence of the

Food Service Supervisor (F.S.S.). Handle and prepare food in large

quantities. Prepare food, which is palatable and appetizing in

appearance, at proper temperatures. Understand, and be able to prepare,

therapeutic diets. Avoid food waste, following the directives of the

Food Service Supervisor. Meet assigned meal schedules. Prepare food in

accordance with standardized recipes and special diet orders. Prepare

all nourishments and supplements in accordance with recipes and forms

provided by F.S.S. Know and perform the proper care of food service

equipment. Work cooperatively with food service staff and other

departments. Observe infection control procedures. Keep work areas

clean, neat, and orderly. Assume the responsibility and authority in

absence of F.S.S, on weekends and any other time periods as deemed

necessary, following prior directives of the F.S.S. in making decisions

in the best interest of the department and facility. Work scheduled

shifts while consistently demonstrating dependability and punctuality.

Perform all job duties according to federal and state regulations, as

well as the County Personnel Handbook, union contract, facility policies

and procedures, directives of the Food Service Supervisor, and facility

Administrator. Follow menus and modification sheets in serving tray

line, according to the diet tags. Follow the dietary cleaning schedule.

Answer telephone and document information. Report all accidents and/or

incidents which you are witness to regarding employees, residents, and

visitors immediately to F.S.S; as well as being knowledgeable of where

to find, and how to fill out, the necessary incident reports in a timely

manner. Follow assigned job duties adhering to scheduled time frames.

Attend all mandatory and other assigned in-services as requested by the

dietary, other departments or administrator, and/or review and follow up

on presented information with the F.S.S. Keep floors dry. Clean up all

spills immediately and put up wet floor sign when mopping. Know where

hazardous Material Safety Data Sheets (MSDS) are kept, and know how to

use them in case of emergency. Follow established safety precautions in

the performance of all duties. Store chemicals and supplies in

designated areas, according to federal, state, county and facility

policies. Must be able to withstand heat while working around stoves and

ovens, as well as changes in temperatures while going in and out of

refrigeration and freezers. Manage possible hazards associated with your

job duties such as; cuts, burns, falls, loud noise levels, and

potentially hazardous chemicals appropriately according to federal,

state, county and facility regulation and policies. Manage potential

exposures associated with your job duties such as; food dust; such as

flour, dry milk, corn starch, and powdered sugar, appropriately in

accordance to federal, state, county and facility regulation and

policies. Demonstrate willingness and ability to accept and adapt to

change. Participate in continuing education programs as directed.

Resolve problems quickly and effectively, to determine appropriate

courses of action while considering the department\'s work priorities,

policies and procedures. \*\*\*\*\* OTHER EXPERIENCE AND QUALIFICATIONS:

Minimum of 1 year of experience handling and preparing food in large

quantities. Fluently read and write English and follow verbal and

written job duties and schedules. Understand units of measurement

conversions used in food preparation and perform basic math equations.

Competently follow orders as well as proceed with routine work without

direct supervision. Competently supervise operation of the kitchen,

staff, and facility policies and procedures, in the absence of the Food

Service Supervisor. Must be able to crouch, grasp, kneel, carry, pull,

push, reach, sit, and stoop, intermittently. Must be able to bend and

independently lift up to 50 pounds as duties require. Must be able to

stand the entire shift. Must be able to coordinate hand/eye tasks, in

operation of all commercial kitchen equipment and to manipulate carts

though doorways and tightly spaced areas. Must be able to read,

understand, and correctly implement menus, recipes, and diet tags. Must

be able to hear normal sounds with some background noise, in order to

receive verbal instruction, hear alarms and buzzers, and discriminate

normal sounds of machinery/equipment when in operation. \*\*\*\*\*

APPLICATION INSTRUCTIONS: Apply Online: