Dietary Cook

San Juan Regional Medical Center; United States; On-site; USD 30,000 - 40,000; Full time

Job summary

San Juan Regional Medical Center is looking for a dedicated Dietary Cook to ensure safe and sanitary food preparation while providing exceptional customer service. In this role, you will be responsible for preparing nutritious meals, maintaining a clean kitchen environment, and following safety guidelines.

The ideal candidate will have a Food Handler card, strong communication skills, and the ability to work both independently and as part of a team. A commitment to our core values of trust and accountability is essential.

Qualifications

• Must be at least eighteen (18) years of age.
• Previous experience in large-scale cooking is preferred.

Responsibilities

• Maintain a clean and sanitary environment throughout the shift.
• Prepare food according to recipes and meet quality standards.
• Follow safe food handling guidelines and document temperature logs.

Skills

Customer service skills

Ability to work individually and in a team

Self-directed

Ability to read and follow recipes

Education

Food Handler card

Job description

Creating Life Better Here starts with you. At San Juan Regional Medical Center, we're more than a healthcare provider—we're a values-driven organization dedicated to delivering exceptional care. As a team member, you help fulfill our mission to make life better here for our community. The Dietary Cook provides safe and sanitary food of high nutritional quality coupled with outstanding customer service to promote physical and emotional vitality for patients, visitors, and staff. Through teamwork, you provide a positive experience for visitors and staff with outstanding service and compassion to meet customer expectations.

Values

Sacrilege Trust, Personal Reverence, Thoughtful Anticipation, Team Accountability, and Creative Vitality are our core values, guiding every action and interaction.

Required Qualifications

• Food Handler card issued by an accredited provider by first day worked: https://www.env.nm.gov/foodprogram/food-handler-card/
• Must be at least eighteen (18) years of age.
• Ability to work individually and in a team.
• Self‑directed and able to prioritize tasks.
• Ability to read and follow recipes (verbal and written).
• Excellent customer service skills.

Preferred Qualifications

• Previous experience in large‑scale cooking, knowledge of food preparation, cooking methods, and schedules.

Duties and Responsibilities

• Personal Hygiene: Demonstrate proper hand hygiene, change gloves as appropriate, wear a hairnet or cap at all times.
• Sanitation: Maintain a clean and sanitary environment throughout the shift, set up and maintain green (soap) and red (sanitizer) buckets, wipe up spills immediately, pick up food objects off the floor immediately, and clean and sanitize equipment each shift as indicated by cleaning logs.
• Food Safety: Follow safe food handling guidelines, apply SERV Safe training tasks throughout the shift, thaw food per safe guidelines, temperature‑check food at least every four hours, record temperature logs, cool food to standard temperatures in the correct timeframe, coordinate use of leftovers with supervisor, keep leftovers tightly covered, labeled, dated, and used in a timely manner, and discard outdated food on the Nonconforming Product Log.
• Food for Patients, Café, and Catering: Prepare food according to recipes, meet quality, freshness, taste, and appearance standards, review menus to determine required quantities, complete prep work timely, schedule cooking to meet timeframes, serve food with appropriate portion control utensils, and consult with Assistant Manager or Supervisor regarding new recipes.
• Use of Equipment: Use equipment properly and safely, report any issues to supervisor, clean and sanitize equipment as scheduled, and document equipment condition in logs.
• Department Education: Attend department in‑services and meetings, and participate in QA/PI programs when assigned.
• HealthStream: Complete all HealthStream modules successfully.
• Other Responsibilities: Implement SJRMC’s Service Standards—Safety, Courtesy, Effectiveness, and Stewardship—in daily work and demonstrate willingness to complete other duties requested during the shift.

Physical Demands and Environmental Work Conditions

Moderate physical effort: lift, transfer, carry, and push up to fifty (50) pounds (seek assistance if necessary). Frequent prolonged standing and walking. Repetitive motion such as reaching above the head. Exposure to varying degrees of kitchen elements including steam, heat, wetness, odors, and sharp objects.

To learn more, visit us at http://www.sanjuanregional.com.