Dietary Cook

Title of Job:                        Dietary Cook                                      

Status/FLSA Status:         Hourly/Non-Exempt

Reports to:                         Director of Dietary

Location:                             Mason District Hospital

Date:                                     April 2025                                                          

Primary Function: Cooks are responsible for preparing high-quality, nutritious meals that meet the standards set by the American Dietetic Association while also adhering to departmental policies, Department of Public Health sanitation regulations, and infection control guidelines. They must ensure the highest standards of food safety and sanitation for patients, the café, and Senior Advantage.

Responsibilities:

1. Clean, cut, prepare, and cook meat, fish, or poultry to the appropriate and safe temperatures.
2. Select, prepare, and cook a variety of items according to specific methods, recipes, menus, dietary or nutritional requirements, or based on the number of portions required.
3. Adhere to portion control standards to meet the dietary needs of patients as well as Senior Advantage and café customers.
4. Complete daily prep tasks and assist in setting up trays, the café, and Senior Advantage services.
5. Maintain daily sanitation and temperature logs to ensure compliance with safety standards.
6. Assemble, deliver, and collect patient meal trays according to dietary orders and tray tickets in a timely and courteous manner, including presenting meal options to incoming patients. 
7. Wash and store cooking equipment such as pots, pans, utensils, and dishes after meal service for both patient and café meals.
8. Assist with daily cleaning and organization of the work area.
9. Ensure the cleanliness and proper functionality of kitchen equipment and appliances by regularly inspecting and maintaining them.
10. Participate in the onboarding and training of new employees for various roles within the department. 
11. Participates in cross-training to ensure department continuity and performance as necessary to meet coverage needs.  
12. Complete and maintain Food Handler training and licenses as required by law.
13. Maintain a professional and respectful relationship with staff and patients, upholding a high level of professionalism in all departmental and hospital interactions while safeguarding the privacy and confidentiality of both patients and employees.
14. Perform additional duties assigned to support the efficient operation of the department.

Qualifications:

1. Excellent verbal and written communication skills.
2. Basic understanding of or ability to learn sanitation and regulations for workplace safety.
3. Basic understanding of the ability to learn food handling techniques, preparation, and cooking procedures.
4. Basic computer skills or ability to learn.
5. High school and/or vocational school coursework in kitchen basics, such as food safety, is preferred.  
6. One year of related experience is preferred. 
7. Must be able to work quickly and efficiently as part of a team.
8. Must maintain good personal hygiene. 

Physical Demands/Work Environment:

1. Perform a full range of body motions, including handling and lifting pans and bulk food as necessary.  Lift and carry, reach overhead, bend over, and push or pull objects weighing up to 50 pounds. 

1. Will require early morning or evening, rotating weekend and holiday shifts. 

1. Stand for extended periods on hard floors and soft mats with exposure to hot equipment and cold prep environment.
2. See and hear to normal range with correction.
3. The ability to read menus and recipes in English. 

Environmental conditions: 

Time spent inside                                             100%

Temperature range 70-85 degrees F        95%

Temperature range 0-10 degrees F          5%

Humidity range 4-60%                                    100%