Dietary-Cook

At ScionHealth, we empower our caregivers to do what they do best. We value every voice by caring deeply for every patient and each other. We show courage by running toward the challenge and we lean into new ideas by embracing curiosity and question asking. Together, we create our culture by living our values in our day-to-day interactions with our patients and teammates.

Job Summary

Prepares and serves food using proper food handling and safety techniques for patients, employees, and special functions, resulting in foods that meets the nutritional guidelines and safety standards set forth in the department policies and procedures. Maintains a clean and safe working environment in accordance with established standards and regulations.

Essential Functions

• Prepares food following department standardized recipes, planned menus, and policies and procedures.
• Serves and portions food per department standardized recipes, planned menus, and policies and procedures.
• Follows patient diet order when serving food to patients.
• Follow standardized menus for patient and cafeteria food preparation.
• Makes only authorized changes to the planned menu and records the change according to established policy.
• Uses production sheets to direct preparation and quantity of food.
• Preparation of food is done to meet established meal times
• Prepares and serves food at the proper temperature set forth by the FDA Food Code
• Ensures food served to patients has been properly labeled per policy.
• Food Receiving, Purchasing, Storing   Labels, dates, and stores food (including left-overs) properly according to proper cool-down techniques and established policies.
• Takes refrigerator/freezer temperatures twice a day and reports any temperatures out of range immediately to supervisor. Records temperatures on appropriate logs.
• Assists in receiving, storing, and verifying invoices for incoming food, supplies, etc. as indicated by the supervisor/manager.
• Ensures that an adequate supply of food, supplies, etc. is available at all times.
• Reports inadequate stock levels to the supervisor/manager in a timely manner.
• Uses food supplies and equipment in an efficient and economic manner to prevent waste. Safety and Sanitation of Work Environment
• Keeps work area clean and uncluttered during preparation and service of food. 
• Performs cleaning assignments according to established policies and utilizes the proper cleaning chemicals. 
• Performs duties using proper infection control techniques and using protective equipment as needed. 
• Washes dishes, pots, and pans according to established procedures for manual and/or automatic dishwashing
• Takes dish machine temperature and/or sanitizer concentration prior to each use and records on log.
• Reports any problems with proper water temperature or sanitizer immediately to supervisor.
• Stores dishes, pots, and pans in the proper location, in a way to prevent contamination, and according to established standards.
• Operates equipment according to manufacturer and supervisory direction.
• Maintains equipment in clean and safe operating condition using appropriate safety measures and safety guards.
• Reports all equipment problems immediately to supervisor.
• Maintains the security of the department.
• Performs all duties using proper safety and sanitation techniques and wearing proper PPE.
• Menu Management (perform these duties if designated by supervisor)
• Check for new diet orders, discharges, room changes prior to each meal tray line assembly in medical record. 
• Pass selective menus to patients assisting the patient with completion if needed. 
• Using menu management computerized program to add new admissions, update patient information, edit menus, enter patient selections, print menus or reports, and generate tray tickets. Other
• Works cooperatively as a team member with co-workers in all departments of the Hospital. 
• Communicates issues, concerns, and opportunities for improvement to immediate supervisor routinely. 
• Assumes the leadership in the kitchen when assigned by supervisor. 
• Participates in the hospital’s Performance Improvement program by collecting quality data when assigned by Supervisor. 
• Participates in the survey process; honestly answers questions asked by surveyors.
• Participates in corrective action plan as directed by Supervisor.

Knowledge/Skills/Abilities/Expectations

• Knowledge of therapeutic diets and texture / liquid modification
• Knowledge of safe food handling 
• Knowledge of federal, state, and city food codes and regulations
• Knowledge of Kindred Nutrition & Culinary Services policies and procedures
• Skilled in quantity cooking 
• Ability to communicate effectively with patients and their family members, and at all levels of the organization with excellent oral and written communication and interpersonal skills
• Ability to be accurate, concise, and detail oriented.
• Basic computer skills with working knowledge of Microsoft Office and ability to learn menu management system.
• Understands principles of growth and development for the entire life span with the ability to provide care appropriate for the adult, and geriatric patients as appropriate to the patient population.   Must read, write and speak fluent English.
• Must have good and regular attendance.
• Approximate percent of time required to travel: 0% 
• Performs other related duties as assigned.

Education

• High School Diploma

Licenses/Certifications

• Food Protection Manager’s Certification from an accredited ANSI-CFP program; completion required within 90 days of hire.
• ServSafe strongly preferred

Experience

• One year’s experience in quantity food preparation setting (i.e. restaurant, hospital, nursing center, hotel, etc.) 
• Full understanding of therapeutic diets preferred. 
• NOTE: Federal Child Labor Laws do not permit employees younger than 18 years of age to work with or repair, adjust, or clean power-driven machines such as meat slicers and commercial mixers. Therefore, individuals must be at least 18 years of age to be employed in this position.