Dietary Cook

Overview

Job Posting: Dietary Cook
Location: Plymouth, MN – Onsite
Job Type: Full-time, Nonexempt, Union
Department: Dietary
Reports To: Director of Nutrition Services
Salary/Pay Range: Starting at $22.50/hour, depending on qualifications and experience

Mission Nursing Home opened in 1964 as the men of Mission Farms, part of Union City Mission (now Missions Inc. Programs) started to age and required long-term skilled nursing care. The facility was at one point housed in the Union City Mission Chapel before it was torn down in 1995 and patients were moved to new facility. Today, the facility provides services for up to 70 men who require long-term and short-term skilled nursing care.

As the only all-male facilities in the state, our unique nursing facility can provide specialized care for men who also experience behavioral issues.

Shift Options: Four weekdays (between Mon–Fri, 10-6:30 PM) and every other weekend.

Under the direction of the Director of Nutrition Services, the Dietary Cook is responsible for preparing meals that meet the nutritional, therapeutic, and texture‑modified diet needs of residents. This position ensures that food is prepared and presented to high quality standards, supports a safe and sanitary kitchen environment, and delivers excellent service that enhances residents’ daily experience.

Meal Preparation & Dietary Support

• Prepare meals according to standardized recipes, menus, and resident dietary orders
• Prepare texture‑modified and therapeutic diets safely and accurately
• Ensure all foods are prepared, cooked, cooled, held, and served according to food safety time‑temperature regulations such as hot/cold holding requirements
• Label and date all food items according to FIFO (First In, First Out) and facility policies
• Maintain proper storage of perishable and non‑perishable items in alignment with Minnesota Food Code and HACCP principles

Food Safety, Sanitation & Compliance

• Follow all facility sanitation procedures and health code regulations
• Practice safe food‑handling techniques, including proper hand hygiene, glove use, and cross‑contamination prevention
• Clean and sanitize kitchen equipment, utensils, and food‑prep areas following established schedules
• Ensure dishwashing meets temperature and chemical sanitation standards
• Maintain required logs (temperature logs, sanitation logs, cooling logs) as directed by the Director of Nutrition Services
• Comply with OSHA standards and facility safety policies

Cleaning & Facility Support

• Assist with dishwashing, equipment cleaning, and general kitchen sanitation
• Clean dining and meal‑service areas following infection‑control guidelines
• Safely operate kitchen equipment according to training and facility policy

Regulatory Compliance

• Support compliance with state and federal regulations, including:
  • Minnesota Food Code
  • CMS regulations for long‑term care food service
  • Infection‑control standards
• Maintain confidentiality and protect resident health information.
• Follow emergency procedures, including fire and disaster drills.

Teamwork & Communication

• Work collaboratively within the dietary team and support staff throughout the facility
• Communicate effectively with supervisors, nursing staff, and coworkers
• Follow verbal and written instructions and participate in mandatory training and in‑service education

Resident‑Centered Service

• Provide respectful, friendly, and attentive service
• Promote a positive dining experience and honor resident dignity in all interactions

Other Duties

• Perform other duties as assigned by the Director of Nutrition Services

• Minimum one (1) year of cooking experience required; healthcare food‑service experience preferred.
• Ability to follow recipes and understand basic cooking techniques.
• Strong customer service skills and positive attitude.
• Reliable transportation to and from work.
• Ability to communicate clearly in English (verbal and written).
• Must pass all applicable state and federal background checks.

• Serv Safe Food Handler or equivalent certification preferred.
• Willingness to obtain facility‑provided food safety training if not certified.