Dietary Cook - Green MGMT

Cook Pay Range: $17-$18

Largo, FL:

Shifts Available:

1 pm - 7 pm (Mon., Wed., Thurs.)

10 am to 7 pm (Tuesdays)

6 am - 7 pm (Saturdays)

Days Off - Friday and Sunday

Riverview/Brandon:

Full Time - weekdays

Part Time - Weekends

?Department: Food Services

Reports to: Manager/Administrator

Description of Position:

The Cook is responsible for food preparation and overseeing the daily preparation of the breakfast,

lunch and dinner meals in the assisted living facility setting, serving adequate, attractive, nutritious,

and balanced meals, including meat, fish, vegetables, fruit, soups, salads, desserts, breads, and

pastries, as specified and scheduled by the established menus. The Cook is also responsible for

maintaining a safe and sanitary kitchen in accordance with current existing federal and state

regulations and established company policies and procedures.

The Dietary Aide/server is responsible for assisting in the preparation and delivery of meals to patients, residents, and guests within a healthcare or nursing facility. This position will collaborate with the dietary staff in planning, cooking, and serving meals, ensure appropriate food handling, storage, and retrieval procedures are followed, and maintaining a clean and sanitized kitchen environment.

Responsibilities of the Cook:

1. Handles and prepares food that is palatable, appetizing, and attractive.
2. Complies with established meal schedules.
3. Follows standard recipes but makes independent decisions in line with current experience.
4. Understand the importance of proper food-handling techniques and the hazards of improper food handling.
5. Estimates quantities of food required and apportion servings, while monitoring portion controlled guidelines for individual residents.
6. Prepares food for cooking: Peels, washes, trims, and cuts vegetables and fruit; washes, cuts, debones, and trims meat, poultry, and fish.
7. Taste, smell, and observe food to ensure conformity with recipes and appearance.
8. Serves food according to dietary guidelines, checking each tray for completeness and accuracy.
9. Cook food: Bakes, roasts, stews, and steam-cooks meats, fish, and poultry, basting as necessary to retain flavors; makes gravies, stocks, dressings, sauces, and soups.
10. Prepares cold meats, sandwiches, griddle cakes, cooked cereals, and beverages.
11. Properly care for dietary equipment.
12. Maintains compliance with OSHA, Department of Public Health, and Board of Health Standards.

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Responsibilities of the Dietary Aide:

1. Assist in the serving of meals and beverages to residents, patients, and guests.
2. Maintain a clean and organized kitchen, following proper sanitation and safety guidelines.
3. Always exemplifies Community standards of cleanliness, sanitation and operational organization.
4. Responsible for adhering to food quality, appearance and presentation standards at all times.
5. Exhibit cooking standards of speed, accuracy, and efficiency.
6. Demonstrate knowledge in all areas of cooking preparation and production.
7. Assist with the serving of meals to residents.
8. Assist in the delivery and retrieval of food carts, plates, and utensils.
9. Assists with food ware washing as necessary.
10. Represent the community in a warm and inviting manner, which creates a positive marketing environment.
11. Visits residents periodically to evaluate food service such as quality, quantity, temperature, and appearance; and conduct evaluations to make revisions in operations / procedures to promote improved food service.

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