Dietary Cook - Lead Kitchen & Nourish Residents

Hill Valley Healthcare; Plainfield (IN); On-site; USD 32,000 - 42,000; Full time

Benefits offered by this job

Competitive pay

PTO

401(k)

Flexible daily pay

Benefits package

Wellness program

Inclusive culture

Career development

Onboarding program

Job summary

Hill Valley Healthcare in Indiana is seeking a devoted Dietary Cook to prepare appealing, nutritious meals for residents. You will supervise dietary functions and collaborate with kitchen staff to ensure safety and quality.

This role emphasizes portion control, adherence to special diets, and timely meal service, with opportunities to lead in the manager's absence and contribute to menu planning and food presentation.

Qualifications

• Education: High School diploma preferred, or the ability to read and write English effectively.
• Experience: Previous culinary experience is a plus.
• Job Knowledge: Proficient in preparing and cooking a variety of foods in larger quantities. Knowledge of special diets, seasoning requirements, cooking times, and temperature controls. Skilled in estimating food quantities, minimizing waste, and creating appetizing meals.

Responsibilities

• Supervise kitchen operations in the absence of the manager.
• Receive reports on meals for normal and special diets, and coordinate food and supply requirements.
• Adhere to special diet orders and use approved substitutions.
• Follow food production plans to ensure quality and presentation.
• Plan, prepare, and serve meals in coordination with meal times.

Skills

Culinary skills

Dietary knowledge

Food quantity planning

Food safety

Education

High School diploma or equivalent

Job description

Hill Valley Healthcare in Indiana is seeking a devoted Dietary Cook to prepare appealing, nutritious meals for residents. You will supervise dietary functions and collaborate with kitchen staff to ensure safety and quality.

This role emphasizes portion control, adherence to special diets, and timely meal service, with opportunities to lead in the manager's absence and contribute to menu planning and food presentation.