Cook - Hospital Dietary

The Cook is responsible for preparing meals for residents and guests while following established menus, recipes, portion guidelines, and individual dietary requirements. This role supports daily food service operations by preparing meals in larger quantities, assisting with meal service, maintaining a clean and sanitary kitchen environment, and ensuring food is handled safely and appropriately.

Prepare and cook breakfast, lunch, and other assigned meal items according to established menus, recipes, and resident dietary needs. Assist with preparing the dining room and meal service areas for scheduled meals. Serve meals, beverages, and meal trays to residents while ensuring appropriate portions and dietary requirements are followed.

Portion and package food according to nursing home guidelines and elder nutrition program requirements. Prepare designated food items for distribution or pickup by the nutrition center. Receive food and supply deliveries and properly store products in the appropriate locations.

Maintain cleanliness of kitchen, food preparation, and dining areas throughout the shift. Wash dishes, utensils, cookware, and other food service equipment. Complete routine kitchen sanitation tasks, including cleaning appliances and preparation surfaces, emptying garbage, and checking or recalibrating thermometers as needed.

Follow food safety, sanitation, and infection prevention practices at all times. Assist with additional dietary or food service responsibilities as assigned. Position

High school diploma or equivalent required. Minimum of one year of related food service, cooking, or kitchen experience required. ServSafe certification required or must be obtained within two months of hire.

Previous experience in healthcare, senior living, long-term care, or a similar setting preferred. Strong attention to detail and ability to complete work accurately. Knowledge, Skills, & Abilities Comfortable using computers and basic electronic systems required for the position.

Ability to read, understand, and prepare food using large-quantity recipes. Knowledge of commercial kitchen equipment and safe operating practices. General understanding of food sanitation requirements, proper food handling, and specialized diets.

Ability to organize tasks and work independently in a fast-paced food service environment. Strong communication, teamwork, and interpersonal skills. Ability to identify problems and respond appropriately to changing meal service needs.