Dietary Cook
RATE: $20 Per Hour
BENEFITS:
About Us
Alameda Care Center is redefining what a nursing facility can be. We combine the warmth of a close-knit community with a commitment to exceptional clinical care, creating an environment where residents receive personalized attention and employees have the support they need to excel.
You’ll work alongside a collaborative team, accessible leadership, and professionals who take pride in doing things the right way. We believe in providing the resources, staffing support, and recognition our team deserves, because great care starts with a great workplace.
Whether it’s a weekly Thankful Thursday, monthly staff giveaways, or simply leaders who show up and help, we work hard to ensure our employees feel valued every day.
Join a team where your contributions are appreciated, and the care you provide truly makes a difference.
The Dietary Cook is responsible for preparing and cooking a wide variety of foods for residents, employees, and visitors. The Dietary Cook prepares food according to recipes and plans cooking schedules to meet mealtime schedules. In addition, the Dietary Cook performs related duties and cleaning duties, as assigned. The Dietary Cook directs other food service employees in the absence of the Food Service Director and the Assistant Food Service Director.
Handles and prepares food in accordance with sanitary regulations;
Prepares palatable and appetizing meals, as prescribed for the residents by the attending physician;
Meets required meal schedules;
Takes necessary measures to avoid food waste;
Properly cares for dietary equipment and production sheets;
Follows menus and special diet instructions;
Communicates freely with the Food Service Director;
Cooperates with other food service staff and facility personnel;
Ensures that residents and families receive the highest quality of service in a caring and compassionate atmosphere which recognizes the individuals’ needs and rights;
Performs other duties as requested.
Ability to read, write, and follow written and oral instructions required for this role.
High school diploma or equivalent.
Experience in institutional food handling is preferred.
Considerable knowledge of volume food production methods and techniques.
Considerable knowledge of sanitation regulations and practices as applied to institutional kitchen and related areas.
Ability to make simple arithmetical calculations.
Ability to solve operational problems in the absence of the Food Service Manager and Assistant Food Service Manager.
Basic computer skills.
Provide annual verification of a negative TB skin test.
Interacts with residents, families, visitors, and employees.
Carries out other tasks as requested in situations where hands-on intervention/participation may be required.
