DIETARY CHEF

The Dietary Cook prepares meals for residents and maintain cleanliness and sanitation of dining and kitchen areas. Responsible for the quality of products served. Works collaboratively to support the Mission and Values of SCBMA.

Essential Duties and Responsibilities:

• Prepare meals and beverages using specific procedures as set by the dietitian or Dietary Director
• Review menu in advance to ensure food and supplies are available or report needs to Dietary Director
• Serve meals using standards to maintain sanitation and quality
• Serve meals assuring the plate looks attractive and appetizing.
• Utilize portion control and avoid food waste in meal preparation and serving
• Store stock appropriately in order to maintain cleanliness and prevent food spoilage
• Accurately record meals served and monitor temperatures of food as required
• Identify and prepare each tray according to resident’s diet and choices
• Clean assigned dining areas using appropriate procedures
• Assure meals are served on time
• Ensure compliance with sanitation
• Maintain dietary equipment in a safe, sanitary and functional manner
• Participate in meal planning
• Assure waste/garbage is covered when not in use and disposed of properly
• Provide efficient and courteous service to residents and guests in the dining areas
• Other duties as assigned

Minimum Qualifications (Knowledge, Skills and Abilities):

• High school diploma/GED preferred
• State
• Familiar with clinical diets an asset
• Culinary and/or food service experience in a health care facility an asset
• Ability to read and interpret common recipes
• Committed to 100% customer satisfaction and offering highest level of care

Physical Demands and Work Environment:

• Stand for long periods of time and lift 50+ pounds
• Exposure to biological agents such as viruses and other microbes
• Occasional work during off hours including weekends, nights or holidays