Dietary Cook

Must be available to work weekends. 

Prepares meals according to recipes, presents meals in accordance with established meal schedules, washes dishes and equipment used in preparation and maintains general kitchen sanitation.

• Performs quality assurance functions as assigned by Director of Dietary Services.  
• Completes cleaning checklist.
• Inventories, puts away and checks freight for quality.
• Maintains and cleans kitchen and equipment. 
• Maintains a clean and sanitary workstation.
• Measures chemical levels in sanitation mixture to ensure compliance with standards.
• Keeps stock updated and reports food and supply needs to Director of Dietary Services.
• Stocks lounges on each unit.
• Monitors temperatures on salad bar, steam table, freezer, walk-in, beverages and dishwasher.
• Reviews menu to determine type and quantity of meats, vegetables, soups, salads and desserts to be prepared.
• Prepares, presents and serves food in accordance with established meal schedules.
• Prepares meals according to recipes, ensuring that the food is cooked and served according to health and safety standards.

• High school diploma or equivalent.
• Excellent oral and written communication skills, with the ability to interact effectively with others. 
• Ability to perform the physical requirements of the position including walking, standing, bending, stooping, pushing, pulling, lifting up to 50 pounds, extending; and safely working from a ladder.
• If in recovery from a Substance Use Disorder, must demonstrate sobriety, self-care, integrity, emotional stability, personal wellbeing, effective communication of needs, self-awareness, and the ability to maintain a low risk of harm to self or others.  
• Must pass pre-hire requirements including a criminal background check, urinalysis (UA), and TB test.
• Must obtain CPR certification within ninety (90) days of hire