Dietary Cook

Crook County Medical Services District; Sundance (WY); On-site; USD 30,000 - 40,000; Full time

Job summary

Crook County Medical Services District is seeking a Dietary Cook I in Sundance, Wyoming. The cook will prepare, deliver, and oversee food services, ensuring nutritional needs are met while maintaining high standards of quality and sanitation. Responsibilities include adhering to menus, preparing special event meals, and ensuring compliance with safety regulations.

A minimum of one year in institutional dietary service is preferred, and candidates must be at least eighteen years of age. BLS certification is required or must be obtained.

Qualifications

• Minimum age of eighteen.
• One year of institutional dietary service experience preferred.
• Current BLS or the ability to obtain BLS certification.

Responsibilities

• Prepare and serve meals according to dietary needs.
• Maintain kitchen sanitation and safety standards.
• Adhere to selected menus and related recipes.

Skills

Food safety standards

Dietary preferences

Customer service

Education

BLS certification

Job description

Dietary Cook I

Reports To: Dietary Supervisor | FLSA Status: Non-Exempt | Location: Sundance

POSITION SUMMARY

The cook is responsible for preparing, working with and delivering food according to the nutritional needs of the patient/resident, providing food and customer service to patients, residents, and personnel while maintaining high standards of quality, sanitation and safety (kitchen and patient).

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Supervises food adherence to safety standards and promotes food nutrition to enhance consumption through correct ingredients, cooking methods and appearance. This position is involved in keeping inventory of baked goods at acceptable levels, supporting main cooking staff with texture meal preparation and supporting staff wherever needed.
• Adheres to selected menus and related recipes without exception or substitutions unless directed by the Registered Dietitian or Dietary Supervisor.
• Prepares, distributes, and serves quality food accurately and attractively according to ordered diet, approved diet manual and menu. This includes breakfast, lunch, dinner and additional dietary orders.
• Prepares employee meals and marks meal tickets.
• Prepares and serves for special events.
• Maintains kitchen sanitation and safety standards.
• Ensures compliance with state, local and regulatory agencies as it relates to food service.
• Assist with set-up, service and clean-up of food production.
• Receive freight and store freight as per regulations and best practices. This will include organization of store room, walk in freezer/fridge and other storage areas as deemed necessary by the Dietary Supervisor.
• Ensure proper sanitation and storage of kitchen equipment, food and supplies.
• Ensure food temperatures are maintained at proper levels during preparation and throughout service.
• Assists residents with menus, questions, complaints and concerns, with compassion. Provides special request foods as able.
• Understands modified diets and is a team player in working toward patient/resident nutritional wellbeing.
• Complies with schedule as established by Kitchen Supervisor/Registered Dietitian.
• Other duties as assigned.

The Dietary Cook does not have formal supervisory authority. Their role is limited to ensuring meals are prepared and served on time. In this capacity, they may direct staff specifically regarding food production processes and meal texture requirements.

QUALIFICATIONS

• Minimum age of eighteen.
• One year of institutional dietary service experience preferred.
• Current BLS or the ability to obtain BLS certification.