Dietary Cook Full-Time

Futura Age • Tacoma, WA

11d • $23 - $25

About The Position

The Dining Services Cook is responsible for preparing and cooking meals for residents and staff, independently and in coordination with the Assistant Cook. The Cook follows menus, recipes, diet instructions, and food-safety standards to provide meals that meet residents’ dietary needs and preferences. The role also supports efficient meal service, kitchen cleanliness and organization, and supervision of Dining Services employees when the Sous Chef and Executive Chef are unavailable.

Requirements

• At least 1 year of cooking experience.
• Availability to work weekends.
• Ability to pass a pre-employment drug screen, reference checks, and background check.
• Provide documentation of seasonal influenza vaccination upon the first day of hire and undergo tuberculosis testing on the first day and annually.
• This safety-sensitive position is subject to drug testing before and during employment, including testing for marijuana.

Nice To Haves

• Previous healthcare or senior living experience.

Responsibilities

• Cook and present food as ordered by residents and staff, following CMS and HACCP guidelines.
• Manage time and organize food production so meals are prepared in the proper amounts and served on schedule, including altered diets and textures; hold food in a way that preserves quality.
• Prepare areas of responsibility before meals and evaluate trays and plates for accuracy, presentation, cleanliness, and appropriate food and beverage temperatures.
• Follow weekly menus, diet extensions, and tray cards to meet each resident’s dietary needs and preferences.
• Direct Dining Services employees who assist with meal preparation and communicate employee performance concerns to the Executive Chef or Culinary Director.
• Communicate dietary changes to the Sous Chef and Executive Chef.
• Read and accurately follow recipes, understand standardized therapeutic diets, and raise recipe questions or concerns with the Executive Chef.
• Limit waste through portion control and standardized recipes, complete the Waste Tracking Log each meal period, and report production concerns to the Executive Chef.
• Plan ahead for daily and upcoming specials, including thawing and marinating proteins and preparing dish components.
• Maintain cleanliness and organization throughout kitchen areas, including storage, dish, and prep areas.
• Follow safe food-handling practices and department HACCP standards.
• Prepare and portion food according to the menu and the number of people being served.
• Prepare Nourish Plus Program nourishments according to the menu schedule.
• Check and record temperatures and/or sanitizer-solution PPM as designated.
• Keep equipment, work areas, and food carts safe and sanitary, and report equipment or safety concerns to the supervisor.
• Participate in scheduled events.
• Perform supervision duties when the Sous Chef and Executive Chef are unavailable.
• Maintain a clean and sanitized work area, including taking out trash, sweeping, mopping, and other assigned duties.

Benefits

• Paid time off accruing at 4.62 hours biweekly based on a 40-hour work week.
• Employee Assistance Programs.
• Employee Recognition Programs.
• Free Fitness Center.
• Early access to paycheck with PayActiv.
• Six paid holidays.
• Medical, dental, and vision plans.
• Life insurance, AD&D, and disability plans.
• Scholarship opportunities.
• Flexible Spending Accounts for medical or childcare expenses.
• 403(b) retirement plan with 2% matching.
• Subsidized bus passes.

What This Job Offers

• Job Type: Full-time
• Education Level: No Education Listed