Job Overview: The Montana Veterans’ Home is a Medicare/Medicaid and Veterans’ Administration certified facility that has been providing services to Veterans since 1896. Admission is for honorably discharged veterans who qualify for skilled/intermediate nursing care or domiciliary self-care living. Spouses of veterans will be admitted on a space-available basis. This position is a Dietary Cook. The Cook prepares large quantities of food items & nutritional supplements for residents, following prescribed therapeutic diets in order to maintain nutritional health. Other responsibilities include: 1) Serving food to residents; and 2) Cleaning and sanitizing food supplies and work areas.Essential Functions (Major Duties or Responsibilities):A. Food Preparation 60%· Prepares hot/cold entrees, baked items, salads, soups, desserts & nutritional supplements following guidelines such as: master menu production instructions; physician prescribed diets in order to maintain resident nutritional health; Department of Health guidelines; Medicaid/Medicare regulations; Veterans Administration Dietary Guidelines.· Read & follow master menu diet extensions & production sheet instructions.· Assemble all needed food supplies & follow all food production procedures for cooking & cooling foods using temperature guidelines.B. Serving of Food 20%· Serves on tray line dishing all hot foods following selections according to portion control, diets & special resident requests, temperature guidelines, food presentation techniques.· Serve residents on special adaptive equipment including scoop plates, special large handle silverware & sip cups.· Serve DOM dining room residents following tray line procedures using portion control and diet instructions with adherence to likes & dislikes.· Serve and prepare hot entrée for all employees following protocol for cooking & cooling of food for later service.· Use proper cooling & storage technique for left over foods returning from tray line service.C. Cleaning & Sanitizing 20%· Clean & sanitize steamer, mixers, hot plate, ovens, grill, fryers, steam kettle & surrounding areas including pots & pans in the triple sink area.· Clean & sanitize all work surfaces, & work stations.· Clean & sanitize shelving & storage areas.QualificationsPhysical and Environmental Demands:Must be able to operate commercial kitchen equipment in a safe manner. Work closely with co-workers in limited space & maintain positive work relations. Lift 15 lbs. frequently/50 lbs. occasionally. Carry 15 lbs. occasionally. Push/Pull force 25lbs frequently, up to 80 lbs. Reach forward & down frequently/above the shoulders occasionally. Remain on feet (stand or walk) for extended periods of time on tile floors. Handle/grasp up to 80% of a shift, with repetitive hand motions. Must be able to tolerate extreme heat & humidity. Regular exposure to odors, fumes, & noise from equipment. Possible exposure to verbal & physical abuse from residents.Knowledge, Skills and Abilities (Behaviors):Required for the first day of work:· Working knowledge of kitchen sanitation, safety & equipment.· Ability to establish & maintain effective working relationships with co-workers/residents.· Ability to follow instructions.· Ability to effectively communicate with others.· Ability to maintain a clean and safe environment.Minimum Qualifications (Education and Experience):· High School Diploma or Equivalent· One year of job related work experience in food service operations.· Nursing home or hospital setting preferred.
