Dietary Cook

Santa-Maria-Post-Acute-1; Santa Maria (CA); On-site; USD 30,000 - 46,000; Part time

Job summary

Santa-Maria-Post-Acute-1 in Santa Maria, CA is seeking an on-call Dietary Cook to prepare a wide variety of foods for residents, staff and visitors. You will follow menus and recipes and coordinate cooking schedules to meet mealtime demands.

The role requires reading and speaking English proficiently, a high school diploma (preferred), and a Serve-Safe certification. Experience in commercial/volume food prep and the ability to supervise others in the absence of leadership are essential.

Qualifications

• Reads, writes, speaks English to ensure safety and wellbeing of patients and visitors.
• High school diploma or equivalent preferred.
• Experience in commercial/volume food preparation required.
• Serve-Safe Certification required.
• Must provide verification of TST as required by state law; may be done at work site.

Responsibilities

• Prepare and cook a wide variety of foods for residents/patients, staff and visitors.
• Plan cooking schedules to meet mealtime schedules.
• Perform related duties and cleaning duties.
• Direct other Food and Nutrition Services staff in absence of Food Service Director and Assistant Food Service Director/Chef Manager.

Skills

Volume food production

Sanitation regulations

Arithmetic

Food safety knowledge

Interacting with residents

Problem solving

Education

High school diploma or equivalent preferred

Serve-Safe Certification

TST verification required

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.