Dietary Cook
$34,632–$45,594 year
On-siteIron Mountain, Michigan, United States
Job Summary
Prepare individual servings and large quantities of regular and special diet food items for patients, cafeterias, catered events, and outreach programs. Follow production sheets and standardized recipes to cook vegetables and sensitive menu items, portioning bulk foods accurately into serving containers and weighing them for remote sites. Clean and sanitize assigned work areas and equipment to maintain a clean workstation, while serving as a quality assurance control point for food temperatures and HACCP compliance. Pre-prepare items as indicated on production sheets and record leftover prepared menu items to update production records.
Required Qualifications
- One year of experience as a cook in institutional or restaurant quantity food preparation or in hospital food service
- Must be able to work cooperatively with others
- Must be able to make mature judgements
- Must be familiar with basic food preparation, techniques and equipment
- Must be able to work under varied and changing work conditions on a daily basis
- Regular attendance
Desired Qualifications
- ServSafe certification awarded by the National Restaurant Association, accredited by American National Standards Institute (ANSI)- Conference for Food Protection (CFP)
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