Dietary Cook

Primary Purpose

Primary

Purpose:

To prepare, assemble, and serve appropriate meals for patients on regular and modified diets, and for hospital personnel and guests in accordance with local and state regulations.

• Prepares hot food according to menu specifications for patients, personnel, and guests. (75% of the time)
• Prepares meats, vegetables, and soups as specified by patient and cafeteria menus.
• Prioritizes cooking schedule before beginning cooking.
• Serves meals at the serving line daily.
• Fills patient trays and delivers them to the floor. (10% of time)
• Prepares the tray with appropriate meats, vegetables, and soups.
• Communicates clearly with the Dietary Aid regarding modified diets to identify which foods they are to have at each meal.
• Delivers inpatient food trays by noon.
• Cleans prep area. (10% of the time)
• Clean and sanitize countertops before the end of shift.
• Label, date, and store leftover food from current shift daily.
• Sets up cafeteria line for lunch.
• Serves on cafeteria line through lunch.
• Cleans serving area and puts away food after lunch.
• Other duties as assigned. (5%)

Current work level ranges from Light Work (lifting 20# maximum) to Very Heavy Lifting (lifting objects in excess of 100# with frequent lifting). Key physical demands include lifting, carrying, pushing, pulling, climbing, balancing, stooping, kneeling, crouching, crawling, reaching, handling, fingering, repetitive motions, and sensory functions such as hearing, seeing, speaking, and perception of texture and temperature. Environmental conditions may involve extremes of cold, heat, temperature changes, wet contacts, humid conditions, noise and vibration, hazards, fumes, odor, toxic conditions, infectious disease exposure, dust, and poor ventilation.

High school education preferred;
Certified Dietary Manager certification preferred. Must possess a food handler’s permit within 30 days of employment.

Entry level

Full-time

Management and Manufacturing

Hospitals and Health Care