COOK

SONOMA SPECIALTY HOSPITAL; Sebastopol (CA); On-site; USD 25,000 - 39,000; Part time

Job summary

SONOMA SPECIALTY HOSPITAL is seeking a Cook to support the Dietary/Food Services team. This part-time role involves 8-hour shifts (2-3 shifts per week) and requires knowledge of therapeutic diets, texture modification (IDDSI), and adherence to food safety protocols.

Direct patient care is not performed, but understanding dietary needs for adults is essential. The cook will follow standardized recipes, prepare texture-modified foods, manage portioning, and assist with tray assembly while

Qualifications

• High school graduate preferred.
• Food Handler Certificate and/or ServSafe required.
• Prior cooking experience required; healthcare, hospital, or long-term care food service experience strongly preferred.
• Working knowledge of standardized recipes and batch cooking.
• Basic understanding of therapeutic diets and modified textures preferred.
• Experience or training in IDDSI standards and thickened liquids highly desirable.
• Ability to read and follow diet orders, recipes, and production sheets accurately.
• Knowledge of food safety and sanitation practices (ServSafe certification preferred or willingness to obtain).
• Ability to work in a fast-paced environment while maintaining accuracy and attention to detail.
• Plan work schedule to meet specified serving times; Review menus and meeting schedules to determine foods to be dished.
• Good interpersonal skills.

Responsibilities

• Review daily menus, production sheets, and patient diet orders to determine required ingredients and preparation methods.
• Prepare food items using standardized recipes to ensure consistency, quality, and compliance with dietary requirements.
• Accurately prepare and modify foods according to therapeutic diets (e.g., cardiac, diabetic, renal) as directed.
• Prepare texture-modified foods, including Minced Moist, Soft Bite, and Puréed diets, following IDDSI guidelines.
• Prepare and handle thickened liquids to prescribed consistencies (e.g., nectar, honey, pudding) in accordance with facility protocols.
• Perform a variety of food preparation techniques including cutting, chopping, marinating, portioning, seasoning, blending, and puréeing meats, vegetables, and fruits.
• Cook meals using appropriate methods to maintain nutritional value, flavor, and texture while meeting dietary restrictions.
• Ensure proper portion control and tray assembly in accordance with patient-specific diet orders and instructions.
• Maintain strict adherence to food safety and sanitation standards, including proper food handling, storage, labeling, and temperature monitoring (HACCP principles).
• Maintain cleanliness and sanitation of work areas, including equipment, counters, floors, and storage areas.
• Perform routine cleaning and preventive maintenance of kitchen equipment (ovens, stoves, grills, refrigerators, and freezers).
• Follow food rotation procedures (FIFO) to minimize waste and ensure product freshness.
• Communicate effectively with dietary team members and supervisors regarding production needs, shortages, or concerns.

Skills

Recipe following

Therapeutic diets knowledge

IDDSI standards

Food safety

Attention to detail

Fast-paced environment

Education

High school diploma

Food Handler Certificate

ServSafe

Tools

Blender

Microwave

Meat slicer

Coffee maker

Steam table

Plate warmer

Cash register

Dishwasher

Sharp knives

Job description

Description

8-hour shifts, Part-time (2-3 shifts per week)

POSITION TITLE: Cook

DEPARTMENT: Dietary/Food Services

REPORTS TO: Food Service Manager / Registered Dietitian

SUPERVISES: N/A

FLSA STATUS: Non-Exempt

Job Summary:

The Cook is responsible for the safe, accurate, and efficient preparation of meals in accordance with standardized recipes, physician-ordered diets, and food safety regulations. This role requires knowledge and application of therapeutic diets, texture modification (including IDDSI standards), and thickened liquid preparation to ensure patient safety and compliance. This position supports meal service for patients ages 18 and older. While direct patient care is not performed, the role requires an understanding of dietary needs across adult populations, including those requiring therapeutic and texture-modified diets.

Essential Duties and Responsibilities:

• Review daily menus, production sheets, and patient diet orders to determine required ingredients and preparation methods.
• Prepare food items using standardized recipes to ensure consistency, quality, and compliance with dietary requirements.
• Accurately prepare and modify foods according to therapeutic diets (e.g., cardiac, diabetic, renal) as directed.
• Prepare texture-modified foods, including Minced Moist, Soft Bite, and Puréed diets, following IDDSI (International Dysphagia Diet Standardization Initiative) guidelines.
• Prepare and handle thickened liquids to prescribed consistencies (e.g., nectar, honey, pudding) in accordance with facility protocols.
• Perform a variety of food preparation techniques including cutting, chopping, marinating, portioning, seasoning, blending, and puréeing meats, vegetables, and fruits.
• Cook meals using appropriate methods to maintain nutritional value, flavor, and texture while meeting dietary restrictions.
• Ensure proper portion control and tray assembly in accordance with patient-specific diet orders and instructions.
• Maintain strict adherence to food safety and sanitation standards, including proper food handling, storage, labeling, and temperature monitoring (HACCP principles).
• Maintain cleanliness and sanitation of work areas, including equipment, counters, floors, and storage areas.
• Perform routine cleaning and preventive maintenance of kitchen equipment (ovens, stoves, grills, refrigerators, and freezers).
• Follow food rotation procedures (FIFO) to minimize waste and ensure product freshness.
• Communicate effectively with dietary team members and supervisors regarding production needs, shortages, or concerns.

Benefits:

• Health/Dental/Vision plans available
• up to 4 weeks of PTO per year (combined vacation/sick)
• 401k with Principal Insurance (no matching)
• Tuition reimbursement (if applicable)
• Employee Assistance Program available through Colonial Life

Requirements

Education, Training and Licenses Required:

• High school graduate preferred.
• Food Handler Certificate and/or ServSafe required.

Experience Required:

• Prior cooking experience required; healthcare, hospital, or long-term care food service experience strongly preferred.

Knowledge/Skills/Abilities Required:

• Working knowledge of standardized recipes and batch cooking required.
• Basic understanding of therapeutic diets and modified textures preferred.
• Experience or training in IDDSI standards and thickened liquids highly desirable.
• Ability to read and follow diet orders, recipes, and production sheets accurately.
• Knowledge of food safety and sanitation practices (ServSafe certification preferred or willingness to obtain).
• Ability to work in a fast-paced environment while maintaining accuracy and attention to detail.
• Plan work schedule to meet specified serving times;
• Review menus and meeting schedules to determine foods to be dished;
• Good interpersonal skills.

Equipment Knowledge Required:

Standard kitchen equipment including blender, microwave oven, meat slicer, coffee maker, steam table, plate warmer, cash register, dishwasher, sharp knives.