Dietary Cook

SUMMARY
The Dietary Cook follows standardized recipes and production sheets to prepare hot and cold foods for residents, guests, and staff in a timely, safe, and sanitary manner. This role supports daily food service operations and contributes to delivering a consistent, high-quality dining experience.

ESSENTIAL DUTIES AND RESPONSIBILITIES
Note: Other duties may be assigned.

• Wash, peel, cut, and seed vegetables and fruits. Clean, cut, and grind meat, poultry, and seafood.
• Bread food items by dipping in crumbs, flour, or batter. Stir and strain soups and sauces.
• Weigh and measure designated ingredients accurately.
• Transport food and supplies to and from workstations, stoves, and refrigerators.
• Store food properly in designated areas following department procedures.
• Clean work areas, equipment, and utensils. Remove garbage appropriately.
• Set oven thermostats and other heat controls to specified settings.
• Grill, fry, bake, or cook food products using specified methods.
• Follow recipes carefully and assemble ingredients as directed.
• Make informed decisions to ensure quality outcomes.
• Prepare all foods according to the posted menu, standardized recipes, or preparation sheets.
• Suggest menu or recipe changes to utilize leftovers or overstocked items.
• Ensure foods are prepared and ready to serve at posted times and meet quality expectations.
• Label and date all in-process and carryover items per department policy.
• Follow supervisor’s direction to pace work and meet standards.

SUPERVISORY RESPONSIBILITIES
This job has no supervisory responsibilities.

QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The qualifications listed are representative of the knowledge, skill, and ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

EDUCATION AND/OR EXPERIENCE
High school diploma or GED is required. Two years of experience as a cook is preferred.

LANGUAGE SKILLS
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively with customers or employees.

MATHEMATICAL SKILLS
Ability to add and subtract two-digit numbers and to multiply and divide with 10s and 100s. Must be able to perform operations using American money, weight, volume, and distance.

REASONING ABILITY
Ability to apply common sense understanding to carry out written, oral, or diagram instructions. Ability to solve problems involving several concrete variables in standardized situations.

PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand, walk, use hands to finger, handle, or feel, reach with hands and arms, talk or hear, and taste or smell. The employee is occasionally required to sit, stoop, kneel, or crouch. The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions, extreme heat, extreme cold, and moving mechanical parts. The noise level is usually moderate but may occasionally be loud.

ADA COMPLIANCE
We are committed to providing reasonable accommodations to ensure equal opportunity and access for all applicants. If you require assistance or accommodation during the application process, please let us know.

PRIVACY UNDERSTANDING
It is the position of Mennonite Homes & Communities of Ohio that all employees may encounter written or oral information of a private nature. The highest standards of discretion must be observed. Resident information must never be shared with anyone except those authorized to provide care. Employees complete annual compliance training and are expected to exhibit behavior in alignment with our Code of Conduct.

QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The qualifications listed are representative of the knowledge, skill, and ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

EDUCATION AND/OR EXPERIENCE
High school diploma or GED is required. Two years of experience as a cook is preferred.

LANGUAGE SKILLS
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively with customers or employees.

MATHEMATICAL SKILLS
Ability to add and subtract two-digit numbers and to multiply and divide with 10s and 100s. Must be able to perform operations using American money, weight, volume, and distance.

REASONING ABILITY
Ability to apply common sense understanding to carry out written, oral, or diagram instructions. Ability to solve problems involving several concrete variables in standardized situations.

PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand, walk, use hands to finger, handle, or feel, reach with hands and arms, talk or hear, and taste or smell. The employee is occasionally required to sit, stoop, kneel, or crouch. The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions, extreme heat, extreme cold, and moving mechanical parts. The noise level is usually moderate but may occasionally be loud.

The Dietary Cook follows standardized recipes and production sheets to prepare hot and cold foods for residents, guests, and staff in a timely, safe, and sanitary manner. This role supports daily food service operations and contributes to delivering a consistent, high-quality dining experience.