Evening Dietary Cook

Job in Dallas Center, Dallas County, Iowa, 50063, USA

Listing for: Spurgeon Manor

Full Time, Part Time position
Listed on 2026-09-18

Job specializations:

Restaurant/Food Service
Food & Beverage, Catering, Cook & Chef, Dishwasher / Kitchen Assistant
Hospitality / Hotel / Catering
Food & Beverage, Catering, Cook & Chef, Dishwasher / Kitchen Assistant

Salary/Wage Range or Industry Benchmark: 14 - 21 USD Hourly USD 14.00 21.00 HOUR

Job Summary:

We are seeking a full-time cook to join our team! The ideal candidate will embrace and exhibit our four core values:
Compassion, dedication to excellence, accountability, and positively engaged. Hours are 11am-7:30pm, every other weekend and 2-3 days per week. We offer competitive pay with additional incentive and weekend pay! 401k with employer match, and educational opportunities are also available.

Duties:

Supervise Dining Services in the absence of the Director and Assistant Director of Dining Services.

Oversee evening dietary assistants.

Prepare meals according to assigned menus.

Adhere to food production schedules, minimizing waste.

Properly label and store food items and leftovers.

Clean and maintain sanitation of all equipment used.

Sanitize work surfaces and serving areas before the end of each shift.

Prepare special items, meals, and snacks as required.

Prepare special nourishment or supplements as directed by the dietary supervisor.

Identify and address safety hazards in food service areas.

Assist in maintaining perpetual supplies inventory and report shortages.

Ensure compliance with established food preparation policies and standards.

Log temperatures of freezers, refrigerators, dishwasher, and sanitizer after each meal service.

Log temperatures of all food before placing into warmers.

Manage freezer stock deliveries on designated days.

Requirements:

Previous experience in a similar role within a healthcare or long-term care setting preferred.
Strong leadership skills with the ability to supervise and motivate staff.
Knowledge of nutritional, dietary, and food service standards.
Ability to lift and carry equipment and supplies weighing up to 25 pounds.
Capability to push and pull food carts and steam tables over distances of 300 feet.
Flexibility to bend, kneel, squat, and stand for extended periods.
Effective communication and interpersonal skills.
Adequate vision to read menus and cooking directions.
High school diploma or equivalent; culinary certification a plus.