Geriatric Diet Kitchen Specialist

Avondale-Villa-Post-Acute-1; Livermore (CA); On-site; USD 25,000 - 29,000; Full time

Benefits offered by this job

Medical, Dental, Vision

Accident Insurance

Hospitalization plans

Life and AD&D insurance

401(k) retirement savings

Paid time off

Paid orientation and training

Job summary

Avondale Villa Post-Acute in Livermore, CA is seeking a dedicated Cook for the Dietary Department. You will prepare and cook meals, ensure appealing presentation, and follow dietary guidelines to meet resident needs.

Join a Five-Star, Medicare-certified facility with a supportive team and opportunities to contribute to menu planning, inventory management, and cross-functional collaboration with dietitians and nursing staff.

Qualifications

• Experience in a healthcare or hospitality kitchen is preferred.
• Ability to prepare meals respecting dietary restrictions.
• Excellent multitasking and time management in a fast-paced setting.

Responsibilities

• Prepare and cook a variety of meals in accordance with dietary guidelines and resident preferences.
• Ensure all food is presented appealingly and meets health and safety standards.
• Assist in menu planning and development to provide nutritious options.
• Monitor food inventory and order supplies to maintain stock.
• Maintain cleanliness and organization of kitchen and food prep areas.
• Collaborate with dietitians and nursing staff to accommodate special dietary needs.
• Provide training and support to kitchen staff and support personnel.
• Keep accurate records of food preparation and meal services for compliance and QA.

Skills

Food preparation

Teamwork

Time management

Communication

Multitasking

Education

Food Handler Certification

Job description

Avondale Villa Post-Acute in Livermore, CA is seeking a dedicated Cook for the Dietary Department. You will prepare and cook meals, ensure appealing presentation, and follow dietary guidelines to meet resident needs.

Join a Five-Star, Medicare-certified facility with a supportive team and opportunities to contribute to menu planning, inventory management, and cross-functional collaboration with dietitians and nursing staff.