ADMINISTRATIVE FUNCTIONS: • Review menus prior to preparation of food and follow recipes during food preparation. • Inspect special diet trays to assure they are correct. • Perform administrative requirements such as completing necessary forms, reports, etc., and submit to the Dietary Manager. • Coordinate dietary service with other departments as necessary. • Work with the facility's dietitian as necessary and implement recommended changes as required. • Assure that all dietary procedures are followed in accordance with established policies. • Assist in standardizing the methods in which work will be accomplished. • Assume the authority, responsibility, and accountability of Cook. • Assure that menus are maintained and filed in accordance with established policies and procedures. • Assist in establishing food service production line, etc., to assure that meals are prepared on time. • Process and follow diet changes and new diets as received from Nursing Services. • Others as deemed necessary and appropriate, or as may be directed. DIETARY SERVICE: • Prepare meals in accordance with planned menus. • Serve meals that are palatable and appetizing in appearances. • Serve food in accordance with established portion control procedures. • Prepare food for therapeutic diets in accordance with planned menus. • Prepare food in accordance with standardized recipes and special diet orders. EQUIPMENT AND SUPPLY FUNCTIONS: • Assure that food and supplies for the next meal are prepped and available. • Assists in rotating stock, inventorying, dating, and storing in-coming food, supplies, etc. as necessary. • Recommend to the Dietary Manager the equipment and supply needs of the department. • Ensure that all opened food in refrigerator and freezer is covered and labeled with date.