Dietary Manager/Cook

Position Purpose

Responsible for a variety of duties relating to direct supervision of all activities of cooks involved in producing all hot and cold foods served in the medical center. Prepare hot and cold food according to recipe and customer/patient counts. Responsible for the proper cleaning and sanitation of the workstation. Preparation of items for next day’s business and other duties as assigned. Reports to the Food Service Director.

Position Qualifications

Education:  High School Diploma and/or graduate of a technical school specializing in institutional food preparation required.  Experience in a healthcare institution may be substituted for graduation from a technical school.

Experience:  Food Service Supervisor experience in a healthcare environment or a full service restaurant operation preferred.  Excellent customer service skills required.  Knowledge of the computer, office and kitchen equipment preferred.  Knowledge of HACCP program preferred.

Licenses/Certificates:

Serv-Safe Certified preferred.

Working Conditions: 

Standing on feet entire shift.  Must be able to lift a maximum of twenty-five pounds (25 lbs) and push carts that weigh approximately 100 pounds.  Must be able to tolerate an environment of extreme temperatures (warm or hot kitchen and exposure to freezer temperatures).