Dietary and Food Cook

Sevita•Elk Grove, CA

1d•Onsite

About The Position

This per diem dual-role position combines dietary cooking and housekeeping duties during each shift at a NeuroRestorative facility on Sierra Ponds Ln. in Elk Grove, California. The role coordinates menus and prepares food for individuals receiving services while also maintaining facility cleanliness. Shifts are 10 hours, with overtime after the eighth hour. Base pay is $17–$19.50 per hour, with an overtime rate of $22–$25.66 per hour. The posting also mentions a clinical setting and pay on demand. The cook reviews work orders and patient dietary requirements, prepares and cooks food, inspects food storage, supports sanitary kitchen and storage areas, adjusts menus, determines food and labor needs and overhead costs, and charts and communicates patients’ food and beverage intake percentages to nurses. The housekeeper cleans and maintains common areas and rooms, including hallways, restrooms, windows, woodwork, light fixtures, and other work areas. Duties also include caring for floors and furnishings, using shampooers, emptying trash, following universal precautions and procedures for cleaners, hazardous materials, and infection control, and disinfecting equipment and supplies.

Requirements

Active food handlers certificate.
Six months of related experience in a healthcare facility setting.
Strong culinary knowledge and commitment to excellent customer service.
Attention to detail, organizational skills, and ability to multitask to meet deadlines.
Effective communication skills to manage relationships with patients, family members, and coworkers.
Self-motivated, collaborative, and a team player.
Reliable and responsible attitude and a compassionate approach.

Nice To Haves

CPR/BLS is encouraged.

Responsibilities

Review work orders to determine the type and quantities of food to prepare according to patients’ diets.
Prepare, season, and cook food.
Inspect food storage and direct sanitary maintenance of kitchen and storage facilities.
Review and adjust menus as needed.
Determine food quantities, labor, and overhead costs.
Chart and communicate patients’ food and beverage intake percentages to nurses.
Clean and maintain common areas, rooms, hallways, restrooms, windows, woodwork, light fixtures, and other work areas.
Maintain and clean floor surfaces, furniture, and draperies; use shampooers and empty trash receptacles.
Follow universal precautions and procedures regarding cleaners, hazardous materials, and infection control.
Disinfect equipment and supplies.