Dietary Cook

Responsibilities

• Prepares and serves food including texture modified and therapeutic diets according to the facility menu and provider nutritional orders.
• Prepares food in accordance with current applicable federal, state, and local standards, guidelines and regulations, in line with established policies and procedures, and as may be directed by the Certified Dietary Manager to ensure quality food service.
• Assists in assuring proper receiving, storage, preparation, serving, sanitation, and cleaning procedures are followed.
• Must be detail-oriented, well-groomed, act professionally and must be a team player who works well with others.
• Must assist dietary aides as necessary, and directs other employees with approval and in the absence of the Certified Dietary Manager.
• Ability to read, speak and understand English, follow directions and complete tasks.
• Ability to follow time schedules for meal preparation and serving.
• Maintains a neat, clean, and organized kitchen.
• General knowledge and understanding of nutrition.
• Ability to read and accurately apply requirements of food tray cards.
• Knowledge of quantity food production and serving techniques, food safety/sanitation requirements and procedures.
• Ability to interact positively with residents, staff, and other personnel and the public.

Qualifications

• Prior experience cooking at a health care facility is a plus.