Position Summary:
The Dietary Head Cook is responsible for planning, preparing, and serving meals that meet established dietary guidelines. This role ensures food quality, safety, and compliance with nutritional standards.
Key Responsibilities:
- Prepare meals according to prescribed diets (e.g., low-sodium, diabetic, gluten-free)
- Ensure all food meets nutritional and portion control standards
- Train kitchen staff, including assistant cooks and dietary aides as needed.
- Review menus and coordinate meals
- Maintain cleanliness and sanitation standards in compliance with health regulations
- Ensure proper food storage, handling, and temperature control
- Collaborate with dietary manager to meet patient/resident needs
- Handle special dietary requests and modifications
- Ensure timely meal service
Qualifications:
- High school diploma or equivalent (culinary certification preferred)
- Experience in institutional or healthcare food service
- Knowledge of therapeutic diets and nutrition basics
- Food safety certification (such as ServSafe)
- Strong leadership and organizational skills
- Ability to work in a fast-paced environment
Work Environment:
- Long-term care & Rehab facility
- Requires standing for long periods and working in a hot kitchen environment
- May involve early mornings, evenings, weekends, or holidays
Skills:
- Meal planning and large-scale cooking
- Knowledge of dietary restrictions and food allergies
- Staff supervision and training
- Time management and multitasking
- Attention to detail and sanitation standards
Pay: $11.00 per hour
Benefits:
- 401(k)
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Experience:
- Dietary department experience: 1 year (Required)
- Nursing home: 1 year (Required)
Work Location: In person
