Job Summary

The Dietary Cook is responsible for preparing and cooking meals for residents in accordance with individual dietary needs and preferences. This role works closely with the dietary team to ensure meals are nutritious, appealing, and prepared in compliance with all dietary requirements and food safety standards.

Responsibilities

A successful Dietary Cook will be able to:

• Meal Preparation: Prepare and cook meals according to planned menus, ensuring meals are nutritious, appetizing, and meet residents' dietary needs and preferences.
• Dietary Compliance: Follow prescribed dietary guidelines and restrictions, including special diets such as low-sodium, diabetic, pureed, or texture-modified diets.
• Menu Planning: Assist with menu development and planning in collaboration with the dietary team, considering dietary requirements, seasonal ingredients, and budget guidelines.
• Food Safety: Maintain compliance with food safety and sanitation regulations, including proper food storage, handling, and preparation to prevent foodborne illness.
• Quality Control: Monitor food quality, taste, appearance, and texture throughout preparation and service to meet established standards.
• Inventory Management: Assist in maintaining accurate food and supply inventory, reporting shortages, and supporting ordering and stocking efforts as needed.
• Kitchen Maintenance: Maintain cleanliness and organization of kitchen areas, equipment, utensils, and work surfaces to ensure a safe and sanitary environment.
• Team Collaboration: Work closely with dietary aides, nutritionists, and other kitchen staff to ensure efficient kitchen operations and timely meal service.
• Resident Interaction: Communicate effectively with residents and dietary staff regarding menu options, special requests, and dietary concerns to support a positive dining experience.

Requirements

• High school diploma or equivalent
• Previous experience as a cook in a healthcare or institutional setting preferred
• Knowledge of dietary requirements and therapeutic diets
• Familiarity with food safety and sanitation regulations
• Culinary training or certification preferred
• Ability to work independently and as part of a team in a fast-paced environment
• Strong communication and interpersonal skills

Physical Requirements

• Standing up to 95% of the time
• Lifting and carrying up to 50 lbs. (approximately 25% of the time)
• Pushing and pulling up to 50 lbs. (approximately 25% of the time)
• Bending, twisting, reaching, and similar movements approximately 25% of the time

Work Environment / Exposure

• Exposure to cleaning chemicals and food service materials
• Exposure to confidential materials
• Moderate to high noise levels due to kitchen equipment
• Work hours may include evenings, weekends, and holidays
• Work environment includes kitchen, dining areas, and resident rooms
• Possible exposure to hot surfaces, sharp utensils, and cleaning chemicals

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