Cook/Dietary Technician

The cook/dietary technician is a member of the nutrition services department.  Duties can include but not limited to: cooking and preparing food for tray line and café, organizing tray cards, working on the assembly of tray line meals, communicating diet food concerns to the dietitian, preparing cold food items, working in the café, stocking food and non-food items, cleaning duties within the kitchen, clean and sanitize all dishes etc., operating kitchen equipment, and checking dietary service requests.  Cook/dietary technician can work any of the following shifts: cook, diet clerk, cold prep, café, dishwasher, sanitation, and storeroom/load.

• Checks for Dietary Service Requests (DSRs) on the computer, including assigning, completing, documenting notes, and closing. This also includes requisitions.
• Tray line assembly, including building trays, placing food items on trays, ensuring tray cards are followed (diet order, tray instruction, likes, and dislikes), and delivering meal cart to location.
• Properly stores food by adhering to food safety policies and procedures.
• Completes weekly detailed cleaning per schedule.
• Cleans and sanitizes work areas, equipment, and utensils each shift.
• Assists with preparation for catering functions in cooperation with other department’s traditional facility celebrations, activities, or special events.
• Follows recipes and diet spreadsheets. Tests that foods are being cooked to proper cooking temperatures.
• Prepares and plates menu items, including but not limited to sides and desserts while meeting established dietary guidelines. Prepare ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items.
• Operate equipment such as ovens, stoves, slicers, mixers, toasters, etc. Safely utilizes a variety of utensils, including knives, and equipment.
• Adheres to safety policies and procedures including proper food safety and sanitation.
• Follows district and department policies and procedures, federal, and state regulations, and infection control practices.
• Cooks and prepare standardized recipes and recipes for café, including but not limited to entrees, sides, sauces, soups, and desserts while meeting established dietary guidelines. Prepare ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items.
• Bakes, roasts, broils, steams, and uses a variety of cooking methods on meat, vegetables, and other foods.
• Monitors temperature of hot and cold foods during food preparation and service, recording temperatures on log.
• Oversee the kitchen when the Cook, Kitchen Lead, and Nutrition Services Manager/Dietitian are not in the facility, notifying the manager by phone (call or text) as necessary for any issues that arise.
• Set up/take down and stock café with all needed supplies, hot and cold food and non-food for breakfast and lunch, re-stock as needed.
• Operate the cash register, charging customers appropriately.
• Serve café customers, using a high level of customer service.
• Responsible for maintaining the dish machine in a clean and safe manner with correct temperatures, notifying the kitchen lead or manager when temperatures are off.
• Delivers meal carts to nursing units in facility, including completing meal delivery cart log.
• Monitor food and supply delivery of acceptable quality.
• Notifies the kitchen lead of unacceptable products, including out of date, dented cans, etc.
• Performs additional department cleaning duties as assigned by supervisor or manager.

• High School Diploma or equivalent required.
• Hospital or healthcare food service experience preferred.
• Food service experience preferred.
• California Food Handlers Card required within 7 days of hire.
• Able to communicate effectively in English, both verbally and in writing.
• Basic computer knowledge.