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Hospitality
Cook
Bastrop, LA
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Under the supervision of the Manager of Dietary Services, the Dietary Cook is responsible for preparing meals according to the daily menu and dietary guidelines. This role ensures prompt, accurate, and efficient meal service to patients, visitors, and employees, and provides food-related services for meetings and special functions.
Essential Duties and Responsibilities:
Prepare all food items according to the menu in a safe, sanitary manner. Ensure quality food products by following standardized recipes and menus. Prepare meals in a timely manner at specified mealtimes. Maintain kitchen operations and handle all situations according to policies and procedures. Address patient issues or concerns that may arise in the dining room. Follow departmental procedures including sanitation, safety, and cleaning schedules. Properly clean and store all dishes, utensils, and cooking equipment. Label and date all food in refrigerators, freezers, and dry storage. Oversee proper food handling to prevent contamination, increase quality, and reduce cost. Receive and process written and oral instructions for food preparation. Wash and clean fruits and vegetables; peel, dice, shred, or slice food using various kitchen utensils and equipment. Arrange and garnish food items attractively and store them appropriately until serving time. Suggest menu or recipe changes to utilize leftovers and other supplies. Clean all food service equipment, kitchen, and food storage areas. Coordinate the work of dietary aides and perform their duties as needed.
Organizational Responsibilities:
Foster a culture of service excellence, anticipating and responding to customer needs. Perform job duties and responsibilities ethically and professionally. Maintain compliance with mandatory training, competencies, and licensure requirements. Ensure confidentiality of sensitive information. Comply with all federal, state, and local standards and laws regulating professional services.
Education and Experience:
High school diploma or GED preferred. One to three months of related experience and/or training, or an equivalent combination of education and experience. Knowledge of special diets is required.
Knowledge, Skills, and Abilities:
Ability to prepare nutritious meals considering dietary restrictions, allergies, and preferences. Proficiency in operating and maintaining kitchen appliances and tools. Ability to follow recipe directions, diet orders, and work assignments. Strong organizational and multitasking skills. Ability to work independently and as part of a team.
