Per Diem Cook

Per Diem Cook at University of Vermont Health - Porter Medical Center summary:

The Per Diem Cook prepares and implements seasonal cycle menus at a nursing and rehabilitation facility, ensuring compliance with safety, sanitation, and dietary regulations. The role involves collaboration with nutrition staff and adherence to quality control standards while modifying food textures and portions as required. Candidates should have a minimum of three years of experience, ServSafe certification is preferred, and the ability to work as part of a team is essential.

Job Description The Cook is responsible for the preparation and implementation of the established seasonal cycle menus at Helen Porter Nursing and Rehabilitation. He/she is under the direct supervision of the Lead Cook and is ultimately supervised by the Nutrition Services Manager. He/she is responsible for ensuring sfety and sanitation of the kitchen, maintaining quality control standards and compliance with regulatory agencies and therapeutic diets. He/she is expected to work collaboratively with the Nutrition Services Manager, staff dietitian, support staff, and other department team members as required. Education High school diploma or equivalent. Experience Minimum of three years work experience in this position. Minimum 18 years of age. ServSafe certification preferred. Able to read, write and speak the English langue. Demonstrates ability to provide leadership and adapt to change. Mental and physical health sufficient to meet the demands of the position. Professional appearance. Satisfactory references. Able to follow standardized recipes. Prepare foods in compliance with diet orders. Able to correctly modify food textures and portion foods. Comply with requirements and standards established by regulatory agencies. Function as a team member.

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Keywords:

per diem cook, institutional cook, menu preparation, food safety, sanitation, therapeutic diets, food texture modification, nutrition services, ServSafe, quality control