Dietary Cooks

Description

* Additional wage for Years of Experience!

* Full-time or Part-time

Essential Functions:

The Dietary Cook III will:

1. Prepare and serve hot food for the supper meal for the residents and the staff using approved recipes, daily work sheets, cooking appliances, utensils, raw food, seasonings, and garnishes to ensure that residents and staff members receive appealing, nutritious, appetizing meals;
2. Serve the appropriate portion of each food, using measured scoops and daily work sheets to ensure proper nutrition and exact adherence to the diet of each resident;
3. Keep all working areas clean after processing each type of food using hot, soapy water and sanitizing solution to prevent contamination of food;
4. Clean the steam cart, stove, mixers, blenders, can openers, and sinks using hot, soapy water and sanitizing solution to prevent contamination of food;
5. Wash dishes using hot water and detergent, and then load dishwasher racks            and wash dishes using the dishwasher sanitizing solution to provide clean, sanitized dishes that are free of food particles and spots; and

Marginal Functions:

1. Perform such other responsibilities as may be assigned by the food service supervisor for the efficient and effective operation of the Dietary Department.

Qualifications

DISCLOSURE OF PHYSICAL REQUIREMENTS AND ENVIRONMENTAL CONDITIONS

            The physical requirements and environmental conditions associated with each job classification are disclosed to each employee of Goodwill Retirement Community upon employment and annually thereafter.  The employee is well advised to be aware of the physical demands and environmental conditions under which he or she works and to take sensible precautions at all times to avoid accidents.

            Most accidents are preventable; they often result from employee inattention to the physical requirements of the job and the environmental conditions under which tasks will be performed.  Goodwill is committed to disclose physical requirements and environmental conditions to employees and to teach employees how to work safely within those requirements and conditions.  They employee must do his or her part to learn and then to engage in practices which ensure safety for all.  These practices include the use of appropriate body mechanics in all areas of work.

           Goodwill Retirement Community complies with the requirements of the Occupational Safety and Health Administration rule at 29 CPR Part 1910.1030, Occupational Exposure to Blood borne Pathogens; Final Rule.  This rule, which applies to all occupational exposure to blood or other potentially infectious materials, requires us to make available to each employee a current copy of our Exposure Control Plan.  The degree of exposure of an employee in this job classification to blood borne pathogens is defined in the Exposure Control Plan.  It is also reproduced below.

Physical Requirements

The staff members of the Dietary Department must have the physical ability to:

1. Stand, walk short distances, stoop, squat, bend, reach to floor level, and reach to up to 6 feet above floor level for up to 8 hours per shift with infrequent rest periods;
2. Carry objects weighing up to 50 pounds for short distances; and
3. Manipulate with dexterity the utensils and equipment in the kitchen and dining room.

Environmental Conditions:  Exposure Determination

            The Administrator of Goodwill Retirement Community has made the following determination with respect to the exposure of Dietary Services Department employees to blood borne pathogens:

            Exposure occurs to Dietary Services employees who handle and wash dishes, trays, and silverware, which may be contaminated by potentially infectious materials.

Other Environmental Conditions

The staff members of the Dietary Services Department will be exposed to:

1. A hot, humid atmosphere resulting from cooking and water vapors from the dishwasher;
2. Sudden temperatures changes when entering refrigerators or freezers;
3. Potential burns from stoves, hot foods, hot pans and dishes, and hot utensils;
4. Potential cuts from knives, the meat slicer, and the sharp edges of opened cans;
5. Hazardous chemicals used for cleaning and sanitizing;
6. Potential injury from falls on slippery floors; and
7. Potential unkind remarks at times from residents, family members, or visitors.

Salary : $16 - $17