Dietary Cook

The Bridges of Appleton

Dietary Cook

Appleton, WI
Part Time
Paid
  • Responsibilities

    The Bridges of Appleton is a skilled nursing facility located in Appleton, Wisconsin. It is our mission to allow our residents to function at their highest possible level of social, emotional and physical well-being and to maintain their independence and quality of life while providing them with a safe, secure home-like setting. Furthermore, it is our mission to provide our services in a high quality, efficient and ethical manner in partnership with hospitals, physicians, employees and community organizations. The Bridges of Appleton is seeking a Part-Time (Days) Dietary Cook.

    ESSENTIAL JOB FUNCTIONS

    • Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions
    • Prepares food in quantities according to the menu, recipe and number of persons to be served
    • Serves meals to residents, including the set-up and tear-down of food-service equipment
    • Carries pans, kettles and trays of food to resident dining areas and various workstations throughout kitchen
    • Prepares plates for residents from steam table
    • Distributes supplies, utensils and other portable equipment
    • Cleans work areas, equipment and utensils according to the proper procedures
    • Washes cooking equipment, pots, pans, dishes and utensils
    • Removes garbage as needed
    • Stores food in designated areas
    • Monitors and records temperatures in refrigerators and freezers
    • Delegates tasks to the Prep Cooks/Dietary Aides as approved by the Dietary Manager
    • Reports any issues or problems that may arise to the Dietary Manager
    • Complies with state and federal sanitation standards
    • Complies with state, federal, and all other applicable health care and safety standards
    • Attends in-services and other required meetings
    • Performs other duties and tasks as assigned

    EDUCATION and EXPERIENCE

    • Equivalent combination of education, training and experience will be considered
    • High School diploma or equivalent
    • Minimum of 1 year of previous experience in food preparation preferred; or an equivalent combination of education and experience
    • Sanitation certificate required
    • Previous experience in a long-term care or hospital setting preferred

    SUPERVISORY REQUIREMENTS

    • Oversees the activities of the Dietary Aides as necessary; carries out supervisory responsibilities, including, but not limited to, training employees; planning, assigning, and directing work; and addressing complaints and resolving problems

    KNOWLEDGE, SKILLS and ABILITIES

    • Language Ability - Reads and interprets documents such as recipes, safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence
    • Written Communication - Writes clearly and informatively; able to read and interpret written information
    • Verbal Communication - Talks to others to convey information effectively
    • Math Ability: Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals
    • Reasoning Ability: Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations
    • Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate time
    • Safety and Security - Observes safety and security procedures; reports potentially unsafe conditions; uses equipment and materials properly
    • Quality Management - Demonstrates accuracy and thoroughness
    • Organizational Support - Follows policies and procedures; completes tasks correctly and on time
    • Adaptability - Adapts to changes in the work environment; changes approach or method to best fit the situation; Able to deal with frequent change, delays, or unexpected events
    • Planning/Organizing - Prioritizes and plans work activities; advises for additional resources
    • Attendance/Punctuality - Ensures work responsibilities are covered when absent; arrives at meetings and appointments on time
    • Dependability - Completes tasks on time or notifies appropriate person with an alternate plan
    • Professionalism - Treats others with respect and consideration regardless of their status or position; accepts responsibility for own actions

    EQUIPMENT USED TO PERFORM THE JOB

    • Pots/pans, cutlery, including knives, forks and spoons, gas/electric stove and/or oven, broilers, microwave oven, fryer, griddle, toaster, slicer, blender and other kitchen equipment

    WORK ENVIRONMENT

    • Environmental or atmospheric conditions commonly associated with the performance of the functions of this job.
    • While performing the duties of this job, the employee is regularly exposed to extreme heat or cold, humidity, and danger of burns from stoves and/or hot liquids
    • The employee is occasionally required to wear protective clothing
    • The employee may be exposed to blood, body fluids, infectious diseases, air contaminants, and hazardous chemicals
    • The noise level in the work environment is usually moderate