Dietary Cook

Alvarado Care Center; Santa Maria (CA); On-site; USD 42,000 - 54,000; Part time

Job summary

Alvarado Care Center is seeking a Dietary Cook to prepare a wide variety of foods for residents, staff, and guests. The role involves cooking per menus and recipes, planning schedules to meet mealtimes, and performing cleaning duties as assigned.

The Cook may direct other Nutrition Services staff in the absence of the Food Service Director and Chef Manager, ensuring smooth operation and safe food handling at all times.

Qualifications

• Must read/write/speak English to ensure safety and wellbeing of patients and visitors.
• High school diploma or equivalent preferred.
• Experience in commercial/volume food preparation.
• Serve-Safe Certification required.
• TST (tuberculin skin test) verification as required by state law.

Responsibilities

• Prepare and cook a wide variety of foods for residents, employees and visitors.
• Prepare food according to menus and recipes, and plan cooking schedules to meet mealtime needs.
• Perform related duties and cleaning tasks as assigned.
• Direct other Food and Nutrition Services staff in the absence of the Food Service Director and Assistant Food Service Director/Chef Manager.

Skills

Volume food production

Sanitation knowledge

Math calculations

Regulatory knowledge

Nutrition basics

Resident interaction

Problem solving

Education

High school diploma or equivalent

Serve-Safe Certification

Job description

ON-CALL

POSITION TITLE:

The Dietary Cook job description will provide the scope of the position for the facility

Occupational Exposure: Category I

Department: Nutritional Services

Reports to: Dietary Supervisor

FLSA: Non-Exempt

POSITION SUMMARY:

The Cook is responsible for preparing and cooking a wide variety of foods for residents/patients,

employees and visitors. He/she prepares food according to menus and recipes and plans cooking

schedules to meet mealtime schedules. In addition, the Cook performs related duties and cleaning duties,

as assigned. The Cook directs other Food and Nutrition Services employees in the absence of the Food

Service Director and the Assistant Food Service Director/Chef Manager.

SPECIFIC EDUCATION/VOCATIONAL REQUIERMENTS:

1. This position requires that the employee is able to read, write, speak and understand the spoken English language to ensure the safety and wellbeing of our patients and visitors at the work site when responding to their medical and physical needs.
2. High school diploma or equivalent preferred.
3. Experience in commercial/volume food preparation required.
4. Serve-Safe Certification required.
5. Must provide verification of TST (tuberculin skin test) as required by state law and in accordance with Company policy. TSTs will be administered at the work site if required.

JOB SKILLS:

1. Considerable knowledge of volume food production methods and techniques.
2. Considerable knowledge of sanitation regulations and practices.
3. Ability to make simple arithmetical calculations.
4. Knowledge of regulations pertaining to department and center.
5. Basic knowledge of food related nutrition principles.
6. Ability to positively interact with residents/patients.
7. Ability to solve operational problems in absence of Food Service Director and Assistant Food Service Director/Chef Manager.