Cook - Large-Scale Meal Prep & Diet Coordination

Waters of Dunkirk; Indiana (PA); On-site; USD 32,000 - 46,000; Full time

Job summary

Waters of Dunkirk in Dunkirk, IN is seeking a Cook to prepare meals in accordance with all applicable standards and our established policies under guidance from the Head Cook and Dietary Supervisor.

The role involves menu review, large-quantity cooking, dietary diet preparation, and coordinating with the facility's dietitian to implement recommended changes while ensuring sanitation and portion-control procedures are followed.

Qualifications

• High school education or equivalent is required.
• Sanitation certificate is required
• Must be able to cook a variety of foods in large quantities
• Must be able to read, write, speak, and understand English
• Ability to make independent decisions when circumstances warrant such action

Responsibilities

• Prepares and serves meals that are palatable and appetizing in appearance
• Reviews menus prior to preparation of food
• Ensures that menus are maintained and filed in accordance with policies
• Prepares meals in accordance with planned menus
• Prepares food for therapeutic diets per planned menus
• Inspects diet trays to ensure correct diet is served
• Coordinates dietary service with other departments as necessary
• Works with the facility’s dietitian and implements recommended changes
• Ensures dietary procedures follow established policies
• Processes diet changes and new diets from Nursing Services
• Serves food following portion control procedures

Skills

English language proficiency

Independent decision making

Education

High school diploma or equivalent

Sanitation certificate

Job description

Waters of Dunkirk in Dunkirk, IN is seeking a Cook to prepare meals in accordance with all applicable standards and our established policies under guidance from the Head Cook and Dietary Supervisor.

The role involves menu review, large-quantity cooking, dietary diet preparation, and coordinating with the facility's dietitian to implement recommended changes while ensuring sanitation and portion-control procedures are followed.