Healthcare Kitchen Cook: Menu Planning & Safe Preparation

Aperion Care; Spring Valley (IL); On-site; USD 30,000 - 42,000; Full time

Job summary

Aperion Care is seeking a Cook to prepare meals in accordance with federal, state, and local standards and our policies. The role works under the direction of the Dietitian/Director of Food Services to ensure quality food service at all times.

Responsibilities include reviewing menus, developing procedures, interpreting policies to staff and residents, planning regular and special diet menus, coordinating with other departments, and implementing dietitian recommendations while maintaining

Qualifications

• Must have State Food Service Sanitation certification.
• Must be able to read, speak and write the English language in an understandable manner.
• Must function independently, have flexibility, personal integrity, and the ability to work effectively with the residents, personnel, and support agencies.
• One (1) year dietary/food experience in a hospital, nursing care facility, or other related medical facility preferred but not required.

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. Assure that food is available for preparation by cooks.
• 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.

Job description

Aperion Care is seeking a Cook to prepare meals in accordance with federal, state, and local standards and our policies. The role works under the direction of the Dietitian/Director of Food Services to ensure quality food service at all times.

Responsibilities include reviewing menus, developing procedures, interpreting policies to staff and residents, planning regular and special diet menus, coordinating with other departments, and implementing dietitian recommendations while maintaining