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Become A Dietary Cook

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Working As A Dietary Cook

  • Getting Information
  • Establishing and Maintaining Interpersonal Relationships
  • Evaluating Information to Determine Compliance with Standards
  • Monitor Processes, Materials, or Surroundings
  • Communicating with Supervisors, Peers, or Subordinates
  • Unpleasant/Angry People

  • Outdoors/walking/standing

  • Stressful

  • $30,500

    Average Salary

What Does A Dietary Cook Do At Summit Place West

* 1. Prepare and serve food and meals in accordance with planned menus andestablished portion control procedures
* Ensure that the department and all food storage work areas are maintained in aclean and safe manner and that necessary equipment and supplies are properlymaintained and arranged
* Review and process diet changes and new diets as received from nursing servicesand coordinate dietary services with other departments as necessary
* Review menus prior to preparation of food and inspect all trays to ensurecompletion and accuracy of menu and diet preferences
* Assist in inventorying and storing incoming foods, supplies and equipment
* Other Job Functions:1.
* Assist and direct the daily or scheduled cleaning duties
* Perform all daily tasks in accordance with established Universal Precautions andsanitation, safety and infection control policies and procedures
* Promptly report to Director of Food Services all resident complaints andgrievances
* Maintain habits of good personal hygiene
* Promptly report all hazardous conditions, equipment, accidents and incidents tothe Director of Food Services and/or Administrator
* Assist the facility's Dietary Manager and/or Dietitian as necessary and implementrecommended changes as required
* Assist in standardizing work methods and establishing food service productionlines to ensure meals are prepared in a timely manner
* Ensure that menus are maintained and filed in accordance with establishedprocedures
* Complete necessary forms and reports to submit to Director of Food Services
* Attend and participate in orientation, training and in-service education activities
* Develop and maintain a good working rapport with all personnel to ensure thatfood service is properly maintained
* Participate and assist in departmental studies and projects as assigned
* Recommend to the Director of Food Services the equipment and supply needs ofthe department
* Supervise/manage other dietary employees in absence of Director of Food Serviceand/or Assistant Director of Food Service
* Perform other duties as

What Does A Dietary Cook Do At New Hanover Regional Medical Center

* 1. Review patient and resident menu and census to ensure that all menu selections for the current day are available for preparation and production in sufficient amounts and prepare a variety of foods, in various styles, while also maintaining the flavor, texture, and appearance of the products prepared.
* Maintain the Cooking work areas in a neat and orderly manner.
* Ensures that all food preparation utensils are cleaned, sanitized, and stored properly insuring compliance with state and county health regulations and JCAHO standards.
* Ensures the proper temperature for cooking and holding foods and the proper safety and sanitation guidelines when handling and preparing food items.
* Serves menu items using portion control.
* Properly stores, labels, and dates all leftover food products.
* Compile inventory of items in Food Storage areas, and gives to Food Service Coordinator or Department Manager prior to weekly order.
* Prepare and produce meals in the required time frames for Patient and Resident meal service.
* Demonstrates standards of performance (Ownership, Teamwork, Communication, and Compassion) that support patient satisfaction and principles of service excellence.
* Performs any other duties as assigned.
* ESSENTIAL JOB SPECIFICATIONS: 1

What Does A Dietary Cook Do At Riverside Healthcare

* FUNCTIONS)
* Follow recipes and instructions to maintain accuracy and produce the proper amount of product.
* Keep area clean during and at completion of work.
* Order supplies or pull products from freezers and storeroom according to production needs.
* Practice safe, sanitary handling of food and supplies per IDPH and departmental standards.
* Practice work safety at all times utilizing protective equipment properly and effectively (cut resistant gloves, etc.)
* Prepare food at proper time and meet temperature standards per IDPH regulations.
* Prepare food per production/prep sheets for daily menus or specials (as required).
* Utilize all chemicals effectively following proper safety and sanitizing practices per IDPH standards.
* Qualifications

What Does A Dietary Cook Do At Lake Bennett

Are determined by the center and may include, but are not limited to the following

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How To Become A Dietary Cook

Most cooks learn their skills through on-the-job training and work-related experience. Although no formal education is required, some restaurant cooks and private household cooks attend culinary schools. Others attend vocational or apprenticeship programs.

Education

Vocational cooking schools, professional culinary institutes, and some colleges offer culinary programs for aspiring cooks. These programs generally last from a few months to 2 years and may offer courses in advanced cooking techniques, international cuisines, and various cooking styles. To enter these programs, candidates may be required to have a high school diploma or equivalent. Depending on the type and length of the program, graduates generally qualify for entry-level positions as a restaurant cook.

Training

Most cooks learn their skills through on-the-job training, usually lasting a few weeks. Trainees generally first learn kitchen basics and workplace safety and then learn how to handle and cook food.

Some cooks learn through an apprenticeship program. Professional culinary institutes, industry associations, and trade unions may sponsor such programs for cooks. Typical apprenticeships last 1 year and combine technical training and work experience. Apprentices complete courses in food sanitation and safety, basic knife skills, and equipment operation. They also learn practical cooking skills under the supervision of an experienced chef.

The American Culinary Federation accredits more than 200 academic training programs and sponsors apprenticeships through these programs around the country. The basic qualifications for entering an apprenticeship program are as follows:

  • Minimum age of 17
  • High school education or equivalent
  • Pass substance abuse screening

Some hotels, a number of restaurants, and the Armed Forces have their own training programs.

Work Experience in a Related Occupation

Many cooks learn their skills through work-related experience. They typically start as a kitchen helper or food preparation worker, learning basic cooking skills before they advance to assistant cook or line cook positions. Some learn by working under the guidance of a more experienced cook.

Advancement

The American Culinary Federation certifies chefs, personal chefs, pastry chefs, and culinary administrators, among others. For cooks seeking advancement to higher level chef positions, certification can show accomplishment and lead to higher paying positions.

Advancement opportunities for cooks often depend on training, work experience, and the ability to prepare more complex dishes. Those who learn new cooking skills and who handle greater responsibility, such as supervising kitchen staff in the absence of a chef, often advance. Some cooks may train or supervise kitchen staff, and some may become head cooks, chefs, or food service managers.

Important Qualities

Comprehension. Cooks need to understand orders and follow recipes to prepare dishes correctly.

Customer-service skills. Restaurant and short-order cooks must be able to interact effectively with customers and handle special requests.

Dexterity. Cooks should have excellent hand–eye coordination. For example, they need to use proper knife techniques for cutting, chopping, and dicing.

Physical stamina. Cooks spend a lot of time standing in one place, cooking food over hot stoves, and cleaning work areas.

Sense of taste and smell. Cooks must have a keen sense of taste and smell to prepare meals that customers enjoy.

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Dietary Cook jobs

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Dietary Cook Career Paths

Dietary Cook
Cook Supervisor Sous Chef Executive Chef
Assistant Food Service Director
5 Yearsyrs
Machine Operator Security Officer Night Auditor
Assistant General Manager
5 Yearsyrs
Food Service Director District Manager Operations Manager
Business Manager
7 Yearsyrs
Machine Operator Office Manager
Business Office Manager
8 Yearsyrs
Production Worker Home Health Aid Licensed Practical Nurse
Career Manager
6 Yearsyrs
Head Cook Chef Dietary Manager
Certified Dietary Manager
8 Yearsyrs
Cook/Dietary Aide Dietary Manager Food Service Director
Director Of Food And Nutrition Services
10 Yearsyrs
Dietary Manager Food Service Director
District Manager
7 Yearsyrs
Food Service Director Operations Director Sales Consultant
Finance Manager
7 Yearsyrs
Security Officer Night Auditor Assistant General Manager
Food And Beverage Manager
5 Yearsyrs
Kitchen Supervisor Kitchen Manager Sous Chef
Food Production Manager
5 Yearsyrs
Lead Cook Sous Chef Executive Chef
Food Service Director
9 Yearsyrs
Head Cook Kitchen Manager Executive Chef
Food Service Manager
5 Yearsyrs
Dietary Manager Service Director Marketing Director
General Manager
7 Yearsyrs
Cook Supervisor Food Service Director Clinical Dietitian
Patient Services Manager
8 Yearsyrs
Cook/Dietary Aide Home Health Aid Case Manager
Program Manager
8 Yearsyrs
Lead Cook Chef General Manager
Property Manager
6 Yearsyrs
Driver Night Auditor Leasing Consultant
Resident Manager
5 Yearsyrs
Security Officer Operation Supervisor Assistant General Manager
Restaurant General Manager
5 Yearsyrs
Production Worker Security Officer Account Manager
Sales Manager
5 Yearsyrs
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Dietary Cook Demographics

Gender

  • Female

    69.9%
  • Male

    28.8%
  • Unknown

    1.2%

Ethnicity

  • White

    83.4%
  • Hispanic or Latino

    9.4%
  • Asian

    5.6%
  • Unknown

    1.1%
  • Black or African American

    0.4%
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Languages Spoken

  • Spanish

    53.6%
  • French

    14.3%
  • Italian

    7.1%
  • Portuguese

    3.6%
  • Filipino

    3.6%
  • German

    3.6%
  • Japanese

    3.6%
  • Tahitian

    3.6%
  • Tagalog

    3.6%
  • Arabic

    3.6%
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Dietary Cook

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Dietary Cook Education

Dietary Cook

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Top Skills for A Dietary Cook

MealServiceKitchenEquipmentPrepFoodSpecialDietsFoodItemsCustomerServiceProperFoodPreparationSuperviseFoodServiceCleanKitchenDietaryAidesResponsibilitiesiDietRestrictionsFacilityResidentsNutritionalRestrictionsKitchenAppliancesTrayLineFoodStorageAreasSafeFoodPortionControl

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Top Dietary Cook Skills

  1. Meal Service
  2. Kitchen Equipment
  3. Prep Food
You can check out examples of real life uses of top skills on resumes here:
  • Coordinated food preparation and meal service.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Cook all three meals(Breakfast, lunch, dinner) * Serving meals * Stock; cleaning; dishes Prep food
  • Read and follow menus and recipe for each meal and special diets.
  • Led shifts while personally preparing food items and executing requests based on required specifications.

Top Dietary Cook Employers

Dietary Cook Videos

Career choices with a Culinary Arts degree

CAREERS IN COOKING – Culinary Arts,Nutrition,Meal Planner,Cooking School,Recruiters,Salary Package

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