Dietary Cook

Alpine Health and Rehabilitation of Asheboro•Asheboro, NC

4d•Onsite

About The Position

Prepares palatable, nourishing, well-balanced meals to meet the daily nutritional and special dietary needs for each resident. This role involves preparing and serving food using standardized recipes for regular and therapeutic diets, ensuring proper food handling, labeling, and safety techniques. The cook is responsible for maintaining food quality, temperature, and presentation, as well as cleaning and maintaining kitchen equipment and workspaces.

Requirements

Be a minimum of eighteen (18) years or age.
Must be able to read, write and speak the English language.
Must be able to express self adequate in written and oral communication and to communicate effectively with supervisor and staff members.
Possess the ability to deal tactfully with personnel, residents, family members, visitors and the general public.
Must be able to interpret and implement written or oral programs, goals, objectives, policies, and procedures of the Dietary Department.
Possess the ability to make independent decisions when circumstances warrant such action.
Possess the ability to add, subtract, multiply and divide in all units of measure and weight using whole numbers, common fractions, decimals.

Nice To Haves

High school diploma or equivalent preferred.
One-year experience as a cook in an institutional food service setting preferred.

Responsibilities

Prepare and serves food and alternates using standardized recipes for regular and therapeutic diets in proper quantities according to the planned menu, production schedule, and resident choices.
Prepares, stores, and disposes of food using proper food handling, labeling, and safety techniques according to established policies and procedures.
Insures that food is served in an attractive, appetizing manner.
Uses proper tasting technique to insure quality taste and palatability prior to service.
Maintains the proper temperature of food during preparation and service.
Records food temperatures according to established policy.
Insures that refrigerator/freezer units have an internal thermometer, are within appropriate ranges, and documents according to policy.
Washes pots, pans, serving utensils, etc. according to established procedure for manual and/or automatic dish-washing.
Assists in receiving, storage, and verifying invoices for incoming food and supplies, as indicated by the supervisor.
Performs assigned cleaning assignments according to established policies and utilities the proper cleaning chemicals.
Maintains food service equipment and work spaces in a clean and safe condition at all times according to facility policies and procedures and applicable regulations.
Responsible for opening and/or closing kitchen.