Dietary Cook

Description

Position at Lompoc Skilled Nursing & Rehabilitation Center

Dietary Cook
$18-$22

Lompoc, CA

Company Description:

Lompoc Skilled Nursing & Rehabilitation Center is in search of a Dietary Cook to join our team. Our skilled nursing and rehabilitation facility has an outstanding reputation in the healthcare industry with an excellent rating for quality patient care. We are committed to providing kind, competent and compassionate services to those entrusted to our care and an enjoyable work environment for our staff. If you are passionate about helping residents meet their full potential, then this is the right place for you.

Job Description:

The primary role of the Dietary Cook is to provide assistance in all food functions as directed/instructed and in accordance with established food policies and procedures.

Essential Duties (include but are not limited to):

• Prepare meals in accordance with planned menus.
• Inspect special diet trays to assure that the correct diet is served to the resident.
• Perform administrative requirements such as completing necessary forms, reports, etc., and submit to the Director of Food Services.
• Coordinate food service with other departments as necessary.
• Work with the facility's dietitian as necessary and implement recommended changes as required.
• Ensure that all food procedures are followed in accordance with established policies.

Benefits:

We offer a competitive salary, rewarding healthcare benefits, and excellent career growth opportunities

Qualifications:

• Must be able to cook a variety of foods in large quantities.
• Must be able to read, write, speak, and understand the English language.
• Must be knowledgeable of food procedures.
• Must be able to follow oral and written instructions.
• Must maintain the care and use of supplies, equipment, the appearance of work areas, and perform regular inspections of food service areas for sanitation, order, safety, and proper performance of assigned duties.
• Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing food practices.

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