Dietary Cook – Therapeutic Menus & Team Prep

Pinnacle Health & Rehab; Braintree (MA); On-site; USD 32,000 - 42,000; Full time

Job summary

Pinnacle Health & Rehab in Massachusetts is seeking a Dietary Cook to prepare all necessary menu items in accordance with established standards, serve them attractively at the proper temperature, and uphold infection-control practices across the kitchen.

You will read menus and recipes, determine quantities, follow recipes exactly, supervise dietary staff in the manager's absence, and ensure safe handling of leftovers, with ServSafe certification and a tenth-grade education preferred.

Qualifications

• ServSafe Certification is required.
• Six months experience in large quantity food preparation; therapeutic diet prep preferred.
• Tenth grade or above desirable; English proficiency required.

Responsibilities

• Demonstrates professional conduct and ethics according to policy.
• Performs duties safely per physical, sensory and mental requirements.
• Reads menus, recipes and reviews steps with Dietary Services Manager.
• Prepares all menu items in accordance with established standards.
• Determines quantities needed for meal preparation.
• Follows recipes and proper food handling techniques.
• Prepares substitutes to meet resident needs.
• Serves meals using listed portions; handles leftovers correctly.
• Uses infection control techniques and protective equipment as needed.
• Supervises dietary personnel in absence of Dietary Services Manager.
• Receives deliveries and checks against invoices.

Skills

Safe food handling

Nutritional standards

Bulk food preparation

Reading & math

Effective communication

Attention to detail

Education

Tenth grade or above desirable

Job description

Pinnacle Health & Rehab in Massachusetts is seeking a Dietary Cook to prepare all necessary menu items in accordance with established standards, serve them attractively at the proper temperature, and uphold infection-control practices across the kitchen.

You will read menus and recipes, determine quantities, follow recipes exactly, supervise dietary staff in the manager's absence, and ensure safe handling of leftovers, with ServSafe certification and a tenth-grade education preferred.