The Dietary Cook is responsible for regularly communicating with the Dietary Manager, Administrator and other staff for exchange of information. Directs outside vendors supplying such items as food, chemicals and equipment and carefully inspects and approves work and deliveries before authorizing payment for services. Ensures that adequate equipment, in compliance with all infection control guidelines and in good repair, is available at all times. Follows and prepares meals according to menu and recipes.- Must have training in CPR and Heimlich maneuver.- Facilitates food service functions in an assisted living facility. Ensures the kitchen and dining room is clean and sanitary according to rules, regulations and facility guidelines.- Able to stand and walk entire shift. Able to lift and carry up to 50 pounds; bend stoop, pull, and twist. Able to drive, shop and transport groceries. Able to perform all food preparation, service, and sanitation functions for demonstration purposes and assist staff as necessary.
