Dietary Cook

Final date to receive applications

3/6/2026

The Dietary Cook is responsible for preparing and cooking nutritious, high-quality meals for patients, staff, and visitors in accordance with dietary guidelines and healthcare regulations. The Dietary Cook ensures all food is prepared to support patient recovery, with close attention to modified and therapeutic diets. This role maintains high standards of cleanliness, safety and efficiency in food production and works collaboratively with dietary and clinical staff to ensure meal accuracy and satisfaction.

• Full‑Time: 40 hours per week
• M‑F: 11:30 AM to 8:00 PM
• Weekend and Holiday rotation
• Starting Rate: $18.61 – $27.93 per hour based on years of experience

• Delivers high-quality food production in a timely manner while maintaining a clean, organized, and sanitary work area
• Prepares food according to diet extension recipes and food production sheets, modifying as needed for special diets (e.g., cardiac, diabetic, renal, soft)
• Ensures food safety and sanitation by following infection control procedures, documenting temperatures, and taking corrective action when necessary
• Follows proper food handling, cooling, labeling, storage, and rotation practices in compliance with health department and organizational standards
• Monitors food appearance and quality prior to service and utilizes leftovers effectively by creating special or marketable products
• Coordinates meal production to meet scheduled patient meal delivery times
• Takes patient food orders via telephone and provides exceptional customer service to patients and customers
• Helps stock supply shelves in storage area and assists with putting away food supplies when deliveries arrive
• Collaborates with Dietary Aides to meet patient needs and support overall food service operations
• Participates in ongoing training and quality improvement initiatives within the food service department
• Provides training and guidance to new dietary staff to ensure adherence to food safety procedures
• Promptly reports equipment malfunctions, food shortages, and operational issues to leadership
• Exhibits mindfulness in daily tasks by practicing portion control and minimizing food waste
• Perform other duties as assigned

• Knowledge that patient and workplace safety is a priority by preventing errors, accidents and infections, and reporting potential or actual concerns immediately
• Has the ability to work additional hours and in different areas if needed
• Quality assurance and accreditation standards
• Understanding of HIPAA regulations, patient confidentiality laws and patient rights
• Effective English communication in verbal and written format
• Quality work including attention to detail and accuracy
• Basic computer proficiency
• Carry out customer service standards
• Capacity to work independently and as part of a multidisciplinary team
• Prioritize tasks effectively through managing workload based on urgency and importance
• Continuously learn and improve through staying up to date on job specific trends, policies, and new technologies
• Successfully demonstrate organization-wide performance review competencies

• Demonstrates eligibility for employment in the U.S.
• High School diploma or G.E.D. equivalent required
• Serv Safe Certification must be completed and obtained within six (6) months of employment
• Prior food production experience preferred

• Comprehensive health, dental, and vision insurance
• Health Savings Account with an employer contribution
• Company paid life insurance
• Free uniforms
• Free meals
• PTO
• 401(k) retirement plan with 4% company match
• Tuition reimbursement
• Wellness reimbursement

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.