Dietary Cook

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  Works under general supervision in preparing, seasoning, and cooking nutritious meals for patients, staff, and visitors, adhering to strict dietary, nutritional, and sanitation guidelines.

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  Measures and mixes ingredients according to recipes or other instructions using a variety of kitchen utensils and equipment.

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  Assures that menus are maintained and filed in accordance with established policies and procedures.

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  Maintains a clean work area, sanitizes equipment, and follows health regulations for food storage, handling, and temperature control.

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  Adheres to local, state, federal, and other regulatory agency standards, codes, and laws.

• Requires an understanding of food safety regulations, sanitation procedures and therapeutic diets. 

• Requires the ability to work in a team, manage time efficiently, follow recipes and communicate well.

• Requires the ability to stand for long periods, walk, bend, and lift up to 25 pounds.

• Prefer previous, high volume, cooking experience in a hospital, skilled nursing care facility or other related medical facility.

• Prefer ServSafe Certification.

• Prefer a high school diploma or equivalent.

The above statements are intended to describe the functions and related requirements of persons assigned to this job. They are not intended as an exhaustive list.