Cook / Dietary Aide

Cook/Aide: Full-time, 11am-7pm Monday- Friday & rotating weekends

Reports to the Department Manager, performs a variety of duties, including preparing and cooking large amounts of food that will be served to patients, patrons, customers, guests, employees, or students. 

Principal Duties and Responsibilities:

  • Cleans, cuts, prepares, and cooks meat, fish, or poultry to a safe temperature.
  • Prepares and cooks various items according to menus, special dietary or nutritional requirements, or numbers of portions to be served.
  • Bakes breads, rolls, and pastries.
  • Apportions and serves food to patients, patrons, customers, guests, employees, and students.  
  • Washes cooking equipment such as pots, pans, dishes, utensils, and other pieces.
  • Ensures the cleanliness and functional operation of galley equipment, kitchen appliances, and work areas by routinely cleaning and inspecting each piece.
  • Performs other related duties as assigned. 

Required Skills/Abilities: 

  • Verbal and written communication skills. 
  • Basic understanding of or ability to learn sanitation and regulations for workplace safety.
  • Basic understanding of or ability to learn food handling techniques, preparation, and cooking procedures.
  • Must be able to work quickly and efficiently. 
  • Must be able to work well as part of a team.
  • Must be able to work well under pressure.
  • Ability to maintain personal cleanliness.  

Education and Experience:

  • High school diploma required, certification such as food safety, preferred.