Job Information
COUNTY OF BERKS Dietary Cook (Berks Heim Nursing & Rehabilitation) in Leesport, Pennsylvania
POSITION SUMMARY:
This position assists in directing the food service activities and participates, coordinates, and monitors the food preparation as determined by the day's menu and schedule of activities; plans cooking schedule to have food ready on time in proper quality and quantity; does related work as required. All work performed must comply with infection control guidelines. Employees in this class are responsible for production flow exercising quality standards of food preparation; directs dietary aides assisting with the general preparation of food.
POSITION RESPONSIBILITIES:* *
Essential Functions
- Plans time schedule for food preparation according to quantity, service time, and available staff, initiating food preparation when necessary.
- Performs various cooking tasks such as preparing and cooking meats, vegetables, fruits, and preparing special dishes (cook, roast, steam, fry, etc.)
- Prepares desserts and does baking (macaroni and cheese, meatloaf, cakes, pies, crisps, etc.).
- Prepares special diet foods.
- Converts recipes into quantities needed, relating quantity sheets to preparation quantity breakdown for satellite system.
- Organizes ingredients prior to beginning preparation task.
- Prepares ingredient list with quantity needed.
- Prepares a list of all "special" needs for menu.
- Aids in menu planning and recipe construction.
- Operates all kitchen cooking and preparation equipment.
- Keeps kitchen equipment, work area, and utensils clean (i.e. work tables, steamers, kettle, mixers, etc.).
- Organizes the setup of the hot food stations on trayline.
- Takes food samples and food temperatures for each meal service.
- Participates in and directs other dietary employees in filling of food transport equipment for satellite system, ensuring that foods are at the proper temperature.
- Makes recommendations for utilization of leftovers. Packages food to be returned to the freezer, alerting supervision to prepare action slip.
MINIMUM EDUCATION AND EXPERIENCE:
Must be at least 18 years of age.
MINIMUM KNOWLEDGE, SKILLS AND ABILITIES:
- Knowledge of food values, nutrition, principles of cookery and portion control.
- Knowledge of quantity food preparation and cooking methods in adherence with Infection Control Guidelines.
- Ability to keep records and create reports.
- Ability to understand and follow oral and written directions.
- Ability to work independently.
- Ability to plan and lead the work of others engaged in dietary preparation, service and cleanup activities.
- Ability to handle stress.
- Physical presence in the facility is required.
PHYSICAL DEMANDS:
Position requires standing for extended periods of time. Position also requires the ability to lift to 50 lbs.
WORKING ENVIRONMENT:
Work is performed in the kitchen of a long-term care facility
This position description serves as a guideline for communicating the essential functions and other information about the position to the applicant/employee. It is not intended to create a binding employment contract nor cover every detail of the position and may be changed where appropriate.