Dietary Cook

## Description

Department Name: Dietary

Title: Cook

EEOC Classification: Craft Worker/Non-Exempt

Date: __________________________________________

**PART ONE: Dimension and Description**

**Primary Purpose:** To prepare, assemble, and serve appropriate meals for patients on regular and modified diets, and for hospital personnel and guests in accordance with local and state regulations.

**Formal Policy-Setting Responsibilities:** No formal responsibility. The policies associated with the job’s purpose and essential responsibilities are set by others.

**Routine Decision Making**: Make decisions on orders received and on which diets to prioritize in the absence of the Dietary Supervisor; decides which foods to give to patients based on dietary requirements.

**Formal Supervisory Responsibility:** No formal supervisory responsibility.

**Required Knowledge:** Knowledge of modified diets; knowledge of process of quantity food production.

**Required Skills and Ability**: Ability to use various kitchen equipment and machinery; ability to meet deadlines.

**Unusual Working Conditions:** Working with kitchen machinery and equipment.

**Education and Certification/ Registration required for the Position**: High school education preferred; Certified Dietary Manager certification preferred. Must possess a food handler’s permit within 30 days of employment.

**PART TWO: Essential Responsibilities and Tasks**

**A. Prepares hot food according to the specifications on a menu for patients, personnel, guests, and per contracts. (75% of the time)**

1. Prepares meats, vegetables and soups as specified by patient and cafeteria menus.
2. Prioritize cooking schedule prior to beginning cooking.
3. Serve meals at the serving line daily.

**B. Fills patient trays and delivers to the floor. (10% of time)**

1. Prepare the tray with appropriate meats, vegetables, and soups.
2. Communicate clearly with the Dietary Aid regarding modified diets to what foods they are to have daily at each meal.
3. Delivers inpatient food trays by noon.

**C. Cleans prep area. (10% of the time)**

1. Clean and sanitize counter tops before the end of their shift.
2. Label, date and store leftover food from current shift daily.
3. Sets up cafeteria line for lunch.
4. Serves on cafeteria line through lunch.
5. Cleans serving area and puts away food after lunch.

• **D. Other duties as assigned. (5%)**
• **ESSENTIAL PHYSICAL REQUIREMENTS**

TYPE OF WORK (Check One)

Sedentary Work: Lifting 10# maximum and occasionally lifting and/or carrying such articles as dockets, ledgers and small tools. Jobs are sedentary; if walking and standing are required only occasionally.

x Light Work: Lifting 20# maximum with frequent lifting and/or carrying of objects weighing up to 10#. Even though the weight lifted may be only a negligible amount, a job is in this category when it requires walking or standing to a significant degree or pulling and pushing arm and/or leg controls.

Medium Work: Lifting 100# maximum with frequent lifting and/or carrying of objects weighing up to 25#.

Heavy Work: Lifting 100# maximum with frequent lifting and/or carrying of objects weighing up to 50#.

Very Heavy Lifting: Lifting objects in excess of 100# with frequent lifting and/or carrying of objects weighing 50# or more.

**PHYSICAL DEMANDS (Check those which apply)**

x Lifting: Raising or lowering an object from one level to another (includes upward pulling).

x Carrying: Transporting an object, usually holding it in hands or arms or on the shoulders

x Pushing: Exerting force upon an object so that the object moves away from the force (including slapping, striking, kicking, and treadle actions).

x Pulling: Exerting force upon an object so that the object moves toward the force (includes jerking).

x Climbing: Ascending or descending ladders, stairs, scaffolding, ramps, poles, ropes, and the like, using the feet and the legs and/or hands and arms.

x Balancing: Maintaining body equilibrium to prevent falling when walking, standing, crouching, or running on a narrow, slippery, or erratically moving surfaces; or maintaining body equilibrium when performing gymnastic feats.

x Hearing: Ability to determine audible communication.

x Stooping: Bending the body downward and forward by bending the spine at the waist.

x Kneeling: Bending the legs at the knees to come to rest on the knee or knees.

x n