Resident-Centric Dietary Cook (Food Service)

Medical Facilities Of America, Inc.; Maggie Valley (NC); On-site; USD 17,000 - 22,000; Full time

Job summary

Maggie Valley Health & Rehabilitation Center is seeking a dedicated Dietary Cook (Food Service) to join our culinary team. You will prepare and serve nutritious meals that meet residents' dietary needs, while supporting a warm, caring dining experience.

You will follow recipes and guidelines, maintain hygiene and safety, collaborate with the dietary team on menus, and help manage inventory and records to ensure smooth, cost-effective operations.

Qualifications

• Previous experience in food service or related field.
• Ability to work in a fast-paced environment, prioritizing tasks and maintaining a positive attitude.
• Strong attention to detail, with a focus on quality and safety.
• Excellent communication and teamwork skills.
• Physical ability to lift, push, and pull heavy objects, as well as stand for long periods.

Responsibilities

• Prepare and cook meals in accordance with established recipes and dietary guidelines.
• Monitor and maintain a clean and safe kitchen environment, adhering to all food safety protocols.
• Collaborate with the dietary team to plan and execute menu ideas, specials, and seasonal offerings.
• Consistently provide excellent customer service to residents, families, and staff.
• Maintain accurate records of meal service, inventory management, and quality control measures.
• Participate in menu planning, food ordering, and inventory management to ensure efficient and cost-effective operations.
• Collaborate with other departments to ensure seamless service and support.

Skills

Food safety

Meal preparation

Customer service

Teamwork

Adaptability

Job description

Maggie Valley Health & Rehabilitation Center is seeking a dedicated Dietary Cook (Food Service) to join our culinary team. You will prepare and serve nutritious meals that meet residents' dietary needs, while supporting a warm, caring dining experience.

You will follow recipes and guidelines, maintain hygiene and safety, collaborate with the dietary team on menus, and help manage inventory and records to ensure smooth, cost-effective operations.