Dietary Cook

Ridgeline at Castle Rock; Castle Rock (CO); On-site; USD 42,000 - 56,000; Full time

Job summary

Ridgeline at Castle Rock is seeking an experienced cook to prepare and serve meals in a long-term care setting. You will monitor food handling, sanitation, and nutrition guidelines while following planned menus and standardized recipes.

The role emphasizes timely meal service, quality food production, and adherence to federal, state, and local regulations. Previous LTC cooking experience is preferred, with strong safety practices a must.

Qualifications

• High school diploma or equivalency preferred.
• Two years as cook in a large-scale cooking operation preferred.
• One year’s work experience in long term care preferred.

Responsibilities

• Prepares meal items according to planned menus and standardized recipes; refer to supervisor or dietitian for changes.
• Reviews menus, census information, production guides and pre-prep sheets to determine food quantities.
• Prepares food according to safe handling guidelines and state/federal codes.
• Assists with food ordering, storage and preparation; ensures timely service.
• Maintains standards for food quality and uses substitutes when required; follows recipes.
• Operates kitchen equipment; bakes, roasts, broils, and steams items for service.
• Prepares dietary modifications and special function meals as needed.
• Pre-prepares vegetables/fruits, portions meat, and ensures menu compliance.
• Prepares and serves attractive meals; tests palatability via tasting.
• Monitors and records food temperatures prior to service.
• Makes menu changes under supervision; uses nutrition substitutes when required.
• Uses proper handwashing, safe thawing, labeling, and refrigeration procedures.
• Follows cleaning schedules; cleans equipment and work area; handles waste.
• Assumes responsibility for meeting meal schedules and reports to supervisor.

Skills

Cook experience (2 years)

Long-term care exposure

Education

High school diploma or equivalency

Job description

POSITION DESCRIPTION

Responsible for preparing and serving meals according to the menu, monitoring methods of food handling, preparation, meal service, and equipment cleaning. Safely and efficiently provides nutritionally appropriate food. Ensures the provision of quality food service and nutrition care in accordance to Federal, State and Local regulations.

QUALIFICIATIONS

• High school diploma or equivalency preferred.


• Two years as cook in a large-scale cooking operation, preferred.


• One year’s work experience in long term care preferred.

RESPONSIBLITIES

• Prepares meal items according to planned menus and standardized recipes; refers to supervisor or dietitian the need for menu changes.


• Reviews menus, resident census information, production guides and pre-prep sheets to determine type and quantities of food to be prepared.


• Prepares food according to safe food handling guidelines per company policy and procedure and state and federal codes and regulations;


• Assists with food ordering, storage and preparation as designated by the supervisor; Prepares food in a timely manner to preserve food quality and serve meal on time.


• Maintains standards for food preparation and quality of food service; uses nutritionally equivalent substitutes when required; Follows standardized recipes.


• Operates a variety of kitchen utensils and equipment such as blenders, mixer, food slicer, steamer, food processor, convention oven, range and tilt skillet; Bakes, roasts, broils, and steams food items to prepare for consumption


• Prepares consistency modified and diet foods appropriately; Prepares and assists with special function meals.


• Completes pre-preparation as needed or assigned including washing, peeling and cutting vegetables and fruits to prepare for use; Slices meat and measures or weighs for menu compliance and nutrition accuracy.


• Prepares and serves food attractively using gravies, sauces and garnishes as on menu; Tests and observes food by tasting for palatability.


• Monitors and records food temperatures prior to meal service.


• Makes and records menu changes under the direction of the supervisor; Uses nutrition equivalent substitutes when required and refers to supervisor or registered dietitian for approval.


• Uses proper hand washing techniques; Thaws foods appropriately; Stores food using correct packaging and labeling; Uses gloves appropriately and changes when required; Checks refrigerators and freezers for correct temperatures.


• Follows the cleaning schedule; Cleans the equipment and work area after each use; Sweeps and mops kitchen floors when assigned; Takes trash to dumpster if assigned; Washes pots and pans when assigned.


• Assumes responsibility for meeting meal schedules.


• In the absence of the Dietary Manager, Dietary Aide is accountable to the Cook.


• Other duties, responsibilities and activities may change or assigned at any time with or without notice.