COOK

Cook

The Cook is responsible for the safe, accurate, and efficient preparation of meals in accordance with standardized recipes, physician-ordered diets, and food safety regulations. This role requires knowledge and application of therapeutic diets, texture modification (including IDDSI standards), and thickened liquid preparation to ensure patient safety and compliance. This position supports meal service for patients ages 18 and older. While direct patient care is not performed, the role requires an understanding of dietary needs across adult populations, including those requiring therapeutic and texture-modified diets.

· Review daily menus, production sheets, and patient diet orders to determine required ingredients and preparation methods.

· Prepare food items using standardized recipes to ensure consistency, quality, and compliance with dietary requirements.

· Accurately prepare and modify foods according to therapeutic diets (e.g., cardiac, diabetic, renal) as directed.

· Prepare texture-modified foods, including Minced Moist, Soft Bite, and Puréed diets, following IDDSI (International Dysphagia Diet Standardization Initiative) guidelines.

· Prepare and handle thickened liquids to prescribed consistencies (e.g., nectar, honey, pudding) in accordance with facility protocols.

· Perform a variety of food preparation techniques including cutting, chopping, marinating, portioning, seasoning, blending, and puréeing meats, vegetables, and fruits.

· Cook meals using appropriate methods to maintain nutritional value, flavor, and texture while meeting dietary restrictions.

· Ensure proper portion control and tray assembly in accordance with patient-specific diet orders and instructions.

· Maintain strict adherence to food safety and sanitation standards, including proper food handling, storage, labeling, and temperature monitoring (HACCP principles).

· Maintain cleanliness and sanitation of work areas, including equipment, counters, floors, and storage areas.

· Perform routine cleaning and preventive maintenance of kitchen equipment (ovens, stoves, grills, refrigerators, and freezers).

· Follow food rotation procedures (FIFO) to minimize waste and ensure product freshness.

· Communicate effectively with dietary team members and supervisors regarding production needs, shortages, or concerns.

Benefits:

• Health/Dental/Vision plans available
• up to 4 weeks of PTO per year (combined vacation/sick)
• 401k with Principal Insurance (no matching)
• Tuition reimbursement (if applicable)
• Employee Assistance Program available through Colonial Life

Requirements

· High school graduate preferred.

· Food Handler Certificate and/or ServSafe required.

· Prior cooking experience required; healthcare, hospital, or long-term care food service experience strongly preferred.

· Working knowledge of standardized recipes and batch cooking required.

· Basic understanding of therapeutic diets and modified textures preferred.

· Experience or training in IDDSI standards and thickened liquids highly desirable.

· Ability to read and follow diet orders, recipes, and production sheets accurately.

· Knowledge of food safety and sanitation practices (ServSafe certification preferred or willingness to obtain).

· Ability to work in a fast-paced environment while maintaining accuracy and attention to detail.

· Plan work schedule to meet specified serving times;

· Review menus and meeting schedules to determine foods to be dished;

· Good interpersonal skills.

Equipment Knowledge Required: Standard kitchen equipment including blender, microwave oven, meat slicer, coffee maker, steam table, plate warmer, cash register, dishwasher, sharp knives.