Dietary Cook

About the Role

Join Vaughan Regional Medical Center in Selma, AL, a 175-bed, Joint Commission–accredited community hospital serving as a critical healthcare hub in the region. Vaughan delivers a full complement of hospital services, including emergency care, to the Black Belt area of southern Alabama. As part of ScionHealth, Vaughan combines system strength with strong local impact, allowing you to make a meaningful difference in your community.

Responsibilities

• Prepares and serves food following department standardized recipes, planned menus, and policies and procedures.
• Serves and portions food per department standardized recipes, planned menus, and policies and procedures.
• Follows patient diet orders when serving food to patients.
• Adheres to standardized menus for patient and cafeteria food preparation; makes only authorized changes and records them per policy.
• Uses production sheets to direct preparation and quantity of food to meet established meal times.
• Prepares and serves food at proper temperatures as set forth by the FDA Food Code.
• Ensures food served to patients is properly labeled per policy.
• Labels, dates, and stores food (including leftovers) using proper cool-down techniques and established policies.
• Takes refrigerator/freezer temperatures twice daily and reports any out-of-range temperatures immediately to supervisor; records temperatures on logs.
• Assists in receiving, storing, and verifying invoices for incoming food and supplies as directed by supervisor/manager.
• Ensures adequate supply of food and supplies; reports stock shortages to supervisor/manager in a timely manner.
• Uses food supplies and equipment efficiently to prevent waste.
• Maintains a clean and uncluttered work area during food preparation and service.
• Performs cleaning assignments according to established policies, using proper cleaning chemicals.
• Follows infection control techniques and uses protective equipment as needed.
• Washes dishes, pots, and pans according to established procedures for manual or automatic dishwashing.
• Checks dish machine temperature and/or sanitizer concentration prior to each use and records on log; reports issues immediately.
• Stores dishes, pots, and pans properly to prevent contamination.
• Operates equipment according to manufacturer and supervisory direction; maintains equipment in clean and safe condition.
• Reports all equipment problems immediately to supervisor.
• Maintains department security and follows safety and sanitation techniques, including proper use of PPE.
• If designated by supervisor:
  • Checks for new diet orders, discharges, and room changes prior to meal tray assembly.
  • Assists patients with selective menu completion.
  • Uses menu management software to update patient information, edit menus, enter selections, print reports, and generate tray tickets.
• Works cooperatively as a team member across all hospital departments.
• Communicates issues, concerns, and improvement opportunities to supervisor routinely.
• Assumes kitchen leadership when assigned by supervisor.
• Participates in the hospital’s Performance Improvement program by collecting quality data as assigned.
• Participates in survey processes and corrective action plans as directed by supervisor.

Requirements

• High School Diploma or equivalent (or demonstrated ability to perform essential job functions).
• Food Safety Certification from an accredited ANSI-CFP program (required upon hire or within facility-specified timeframe).
• 1+ years of experience in quantity food production (hospital, nursing center, restaurant, hotel, or similar setting).
• Prior experience with therapeutic diets.

Skills

• Knowledge of therapeutic diets and texture/liquid modifications.
• Knowledge of safe food handling practices.
• Knowledge of federal, state, and city food codes and regulations.
• Knowledge of Kindred Nutrition & Culinary Services policies and procedures.
• Skilled in quantity cooking.
• Strong oral and written communication and interpersonal skills.
• Accuracy, conciseness, and attention to detail.
• Basic computer skills, including Microsoft Office; ability to learn menu management systems.
• Understanding of growth and development principles across the lifespan, with ability to provide care appropriate for adult and geriatric patients.
• Fluency in reading, writing, and speaking English.
• Regular and reliable attendance.