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Dietary Cook – $1500 Sign On Bonus

The Manor at Bluewater Bay

This is a Contract position in Spokane, WA posted September 7, 2021.

DIETARY COOK:The Cook is responsible for maintaining high standards of quality food production and portion control, using standardized recipes.

He/she is under the general supervision of the Dietary Manager and/or the Assistant Manager and is responsible to the Directory of Dietary.

QUALIFICATIONS: Must be able to read, speak, and follow oral and written instructions.

Able to read and interpret standardized recipes for quantity cooking.

Is, or willing to become familiar with spices, flavoring, and herbs.

Has firsthand knowledge of all cuts of meat.

Must have a sincere interest in geriatric patients and their feeding.

Must be willing to work and loyal to the institution.

Is able to supervise and work cooperatively with fellow employees.

May be required to have Food Handlers Certificate.PHYSICAL DEMANDS: Stands and walks short distances most of the working day.

Able to lift 50-60 lbs.

as needed.

Able to bend, stoop, squat, and twist numerous times daily.

Must be able to withstand heat while working around stoves and ovens plus changes in temperature when going in and out of refrigerated or deep freeze areas.

Must be able to mop.

Able to carry out fine motor skills and manual dexterity.

Mental acuity high enough to adequately perform job requirements.

Able to see and hear adequately in order to respond to auditory and visual requests from patients as well as communicate with staff.

Able to handle all kitchen equipment of standard height and design for use in food preparation, service and sanitation.

Tastes and smells food to determine quality and palatability.

No medical problems such as brittle diabetes, uncontrolled seizures, etc.

, which would endanger self or others if such should occur while in the Dietary Department or during patient contact.DUTIES AND RESPONSIBILITIES: Must show qualities of being a self starter.

Must be original and show initiative toward seasoning, garnishes, using leftovers, and presenting foods in a palatable manner.

Makes independent decisions only in absence of supervisor.

Adheres to Dietary Department dress code.

Must be alert and work safely and cautiously to avoid cuts and burns while working with kitchen equipment and to avoid falls while working on or near wet and slippery floors.

Responsible for preparation of all foods in sufficient quantities to cover all service requirements.

Responsible for timing of preparations to meet service schedules for both patient and employee meals.

Controls food handling to prevent food waste and assure high quality products.

Takes special care toward economy of supplies, food and utilities.

Proper use, care, and sanitation of equipment.

Prepares or directs preparation of all foods indicated on menu.

Peels, washes, trims, and cuts vegetables and fruit.

Washes, cuts, bones, and trims meat, fish, and fowl.

cuts same into uniform portions as stated on menu.

Prepares food using standardized recipes, mixing ingredients and adding condiments on basis of patients likes and tolerances.

Follows production schedule provided by supervisor to have food ready on schedule, not ahead of schedule.

Always tests and tastes food for proper appearance, flavor, and smell.

Checks equipment and cooking area to make sure they maintain safety and sanitation requirements.

Reports repairs and maintenance needs to supervisor.

Follows menus provided, making changes only with the consent of the supervisor.

Portions food on plate during tray service according to standards of portion.

Prepares any food items for special diet orders.

Must clean up after self for sanitation and safety.

Perform other duties as assigned from time to time.

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