A Cook prepares food in a restaurant or institutional kitchen. May be responsible for a specific station or type of food preparation in a larger kitchen, or specialize as a short-order or fast-food cook. May prepare meals in private homes, or cater parties.
Dietary Manager Position Summary The Nutritional Services Cook is responsible for preparing and serving nutritious, appetizing meals for residents in a long-term care setting while adhering to physician-ordered diets, food safety standards, and regulatory requirements. This position supports resident health, satisfaction, and quality of life by ensuring meals are prepared accurately, safely, and efficiently. Needs are for day and evening shift. Essential Duties and Responsibilities Prepare, cook, and serve meals according to standardized recipes, menus, and therapeutic diet requirements. Follow modified diet requirements including mechanical soft, pureed, diabetic, low-sodium, renal, and other therapeutic diets as directed. Ensure food is prepared, portioned, and presented in an appealing and consistent manner. Maintain compliance with local, state, and federal regulations, including infection prevention and food safety standards. Monitor and record food temperatures during preparation, service, cooling, and storage. Operate kitchen equipment safely and efficiently, including ovens, steamers, mixers, slicers, and other food service equipment. Assist with inventory management, food ordering, stock rotation, and storage procedures. Maintain a clean, organized, and sanitary kitchen environment. Properly label, date, and store food items according to established procedures. Work collaboratively with dietary staff, nursing staff, and other interdisciplinary team members. Respond promptly and professionally to resident concerns and special meal requests within established guidelines. Participate in quality improvement initiatives and departmental meetings. Assist with special events, holiday meals, and catering functions as assigned. Perform other duties as assigned. Required Qualifications High school diploma or GED preferred. Previous cooking experience in healthcare, long-term care, assisted living, hotel, restaurant, or institutional food service preferred. Knowledge of food preparation techniques, food safety practices, and sanitation standards. Ability to read and follow recipes, production sheets, and diet orders. Strong organizational and time-management skills. Ability to work independently and as part of a team. Effective communication and customer service skills. Preferred Qualifications Experience working in a long-term care, skilled nursing, rehabilitation, or healthcare environment. ServSafe Food Handler or Food Protection certification. Knowledge of therapeutic and modified diets. Familiarity with CMS, state health department, and food service regulations applicable to long-term care facilities.
Expected hours:
No more than 40.0 per week
Benefits:
401(k) 401(k) matching Health insurance Paid sick time Paid time off Paid training Vision insurance
