Dietary - Cook

Overview

Our Culinary Philosophy

The Dietary Department at Permian Basin Behavioral Health Center is committed to elevating healthcare dining by emphasizing fresh ingredients, scratch cooking, and restaurant-quality culinary techniques while maintaining strict adherence to clinical nutrition and healthcare dietary standards.

Our goal is to create an environment where food is not only nutritious, but also comforting, flavorful, and thoughtfully prepared.

The Dietary Cook is responsible for preparing high-quality, nutritious meals for patients, staff, and visitors while adhering to physician-ordered diets, food safety regulations, and healthcare nutrition standards. This role supports a culinary program centered on fresh ingredients, scratch cooking, and professional kitchen techniques while maintaining strict compliance with dietary protocols and therapeutic diets.

The Dietary Cook works closely with the Executive Chef/Director of Dietary to ensure meals are prepared with consistency, efficiency, and attention to detail while contributing to a food program designed to elevate the dining experience within a healthcare environment.

Key Responsibilities

Food Production & Meal Preparation

• Prepare and cook meals according to standardized recipes, menus, and therapeutic diet requirements.
• Execute daily meal production using fresh ingredients and scratch cooking techniques whenever possible.
• Prepare proteins, vegetables, starches, soups, sauces, and other menu components for patient and staff meals.
• Follow portion control standards to ensure accurate nutritional compliance.
• Assist in batch cooking and production scheduling to ensure food quality and temperature control.

Dietary Compliance

• Follow all physician-ordered diets including modified texture diets, therapeutic diets, and allergen restrictions.
• Ensure all meals meet nutritional guidelines established by the clinical dietitian.
• Work with dietary aides and tray line staff to ensure tray accuracy and correct diet orders.

Quality & Presentation

• Maintain high culinary standards in flavor, consistency, and presentation while meeting healthcare dietary requirements.
• Ensure meals are served fresh, properly seasoned, and at correct temperatures.
• Monitor product quality and minimize food waste through proper production techniques.

Food Safety & Sanitation

• Follow all food safety procedures including HACCP guidelines, temperature logs, and sanitation protocols.
• Maintain a clean, organized, and safe kitchen environment.
• Properly store food products using FIFO rotation and safe storage practices.
• Monitor equipment and report maintenance or safety concerns.

Operational Support

• Assist with inventory control, receiving deliveries, and organizing food storage areas.
• Communicate with kitchen leadership regarding product needs and production planning.
• Support team members during peak service periods to ensure efficient kitchen operations.

Assist in maintaining preparation areas, kitchen equipment, and food service areas

Requirements/Qualifications

• High school diploma or equivalent preferred.
• 4+ years of cooking experience preferred, ideally in healthcare, institutional, or high-volume food service environments.
• Experience with scratch cooking techniques.
• Basic knowledge of therapeutic diets and healthcare food service standards preferred.
• Food Handler Certification required (or ability to obtain).