Dietitian-Guided Hospital Cook | Sanitation Certified

Goldwater Care; Spring Valley (IL); On-site; USD 36,000 - 48,000; Full time

Job summary

Goldwater Care in Spring Valley, IL is seeking a Cook responsible for food preparation in accordance with federal, state, and local standards, policies, and as directed by the Dietitian/Director of Food Services to ensure quality service at all times.

The role involves reviewing menus, helping develop and implement department policies, interpreting policies to staff and residents, planning routine and special diet menus with physician input, coordinating with other departments, and ensuring

Qualifications

• One year dietary/food experience in a hospital, nursing care facility, or related medical facility preferred but not required.
• Must have State Food Service Sanitation certification.
• Must read, speak and write the English language clearly.

Responsibilities

• Review menus prior to preparation of food.
• Assist in developing, implementing and coordinating department policies, procedures, and food service manuals.
• Interpret department policies and procedures to personnel, residents, visitors, family members, etc., as necessary.
• Assist in planning regular and special diet menus as prescribed by the attending physician.
• Coordinate food services with other departments as necessary.
• Work with the facility’s dietitian and implement recommended changes as required.
• Ensure that all food service procedures are followed in accordance with established policies.

Skills

Dietary/food experience

English language proficiency

Independent worker

Education

State Food Service Sanitation certification

Job description

Goldwater Care in Spring Valley, IL is seeking a Cook responsible for food preparation in accordance with federal, state, and local standards, policies, and as directed by the Dietitian/Director of Food Services to ensure quality service at all times.

The role involves reviewing menus, helping develop and implement department policies, interpreting policies to staff and residents, planning routine and special diet menus with physician input, coordinating with other departments, and ensuring