Dietary Cook

About the Role

The Cook prepares and cooks a wide variety of foods for residents, patients, employees, and visitors, following menus and recipes while planning cooking schedules to meet mealtime demands. In the absence of the Food Service Director and Assistant Food Service Director/Chef Manager, the Cook may direct other Food and Nutrition Services employees.

Responsibilities

• Prioritizes customer service, ensuring residents, patients, and families receive high-quality, compassionate care while maintaining confidentiality.
• Prepares palatable, appetizing meals and ensures satisfaction for residents, patients, guests, and employees.
• Follows menus, recipes, and menu systems to prepare and serve meals, snacks, and nourishments according to prescribed diets and requests, minimizing food waste.
• Serves meals in various dining locations, including demonstration cooking and point-of-service made-to-order foods.
• Adheres to established meal time schedules across all dining locations.
• Handles and prepares food safely and sanitarily, including proper labeling, dating, and storage. Monitors food temperatures and addresses out-of-range temperatures.
• Sets up, cleans up, and properly stores foods and supplies for meal service.
• Maintains clean, organized, and sanitary work areas, performing after-use and scheduled cleaning of surfaces and equipment.
• Operates equipment safely, monitors refrigeration unit temperatures, and reports malfunctions to the supervisor.
• Communicates openly with the Food Service Director and Assistant Food Service Director/Chef Manager.
• Adheres to Food and Nutrition Services policies and procedures.
• Ensures resident and patient safety, minimizing fire and accident risks, and follows the center’s fire, safety, and disaster plans.
• Performs other duties as assigned by the supervisor.

Requirements

• Ability to read, write, speak, and understand spoken English to ensure the safety and well-being of patients and visitors.
• High school diploma or equivalent preferred.
• Experience in commercial or volume food preparation required.
• Serve-Safe Certification required.
• Must provide verification of TST (tuberculin skin test) as required by state law and Company policy; TSTs will be administered at the work site if required.