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Careers

Head Cook – 2352021

Job Title: Head Cook 

Department: Dietary 

Reports To: Dietary Director  

Status: Full-Time Non-Bargaining Non-Exempt  

Position Available: Immediately

Primary Purpose: Responsible for the preparation and service of meals to patients, staff/employees and  contract (catering) food service. Assists food dietary supervisor in the ordering and requisitioning of food  and supplies. Maintains accurate cost control measures and records. 

Essential Duties and Responsibilities: 

  •  Assists in the training and supervising of other dietary personnel in quantity food production and  meal service to clients. 

  • Under supervision of dietitian, writes daily menus for patients on therapeutic diets according to the  principles of diet therapy and patient food preference. 

  • Processes menu and diet changes and requisitions for special lunches, meals, snacks and other special  functions. 

  • Supervises tray services, checks trays at mealtime for accuracy and attractiveness. Assists dietitian in  quality assurance audits and surveys. 

  • Visits and interviews patients for food preferences and dislikes. Reports to dietitian, patients with  potential nutritional problems or risks. 

  • Assists in the ordering and requisitioning of foods and supplies. 

  • Assists with compilation of food service reports and records. 

  • Maintains highest standards of sanitation and safety consistent with State, Medicare and JCAHO  requirements. 

  • Complies with all hospital and departmental policies and procedures, safety program requirements,  corporate compliance program standards of conduct, all applicable statutes, rules and regulations. • Maintains skills and knowledge through participation in educational programs. 

  • Performs other related duties as assigned or requested.

 

Physical, Communication, Mental and Environmental Demands: 

  • Frequent standing and walking. 

  • Frequent handling and fingering, with occasional reaching and eye-hand-foot coordination.

  • Pushing and pulling to 50 lbs. and lifting and carrying to 25 lbs. 

  • Ability to read, write and understand English. 

  • Exposed to hazards of steam, grease and heat. 

  • Exposed to heat, wetness and odors in kitchen. 

  • Exposed to varying degrees of kitchen elements. 

  • Subject to burns and cuts. 

Skills/Knowledge/Experiences: 

  • Dietary experience and training in institutional food preparation required. 

  • Knowledge of sanitation and hygiene standards is necessary.

  • Knowledge of cooking methods and procedures, including types of preparation and related  routines desirable. 

 

Education/Training: 

• High school diploma or equivalent.