Food Services Careers

Under the supervision of the dietary manager, a chef/cook prepares and serves nourishing and attractive meals and other foods as required to support the menu specific to diet orders and other events for residents, staff and guests. Duties also include reviewing food menus and work orders to determine type and quantities of food to be prepared, preparing meals according to planned menus and standardizing recipes in a sanitary manner to ensure the utmost in quality with a minimum of waste. A chef/cook also reviews menus to identify all foods required for therapeutic diets before preparing food. Advanced education or kitchen experience may be required.

The dietary aide performs a variety of food service-related tasks – usually not requiring cooking skills – in the preparation, service, and cleanup for meals and snacks served to residents and staff and other special events. Responsibilities may include ensuring compliance with all laws, rules, regulations, policies, and procedures as they relate to food service, maintaining kitchen sanitation and safety standards, ensuring that all work/storage areas are clean, free of hazards and properly arranged, as well as preparing food and assisting with serving meals.

The dietary manager implements dietary and food service policies and procedures to meet residents’ needs and ensure compliance with federal, state and local requirements while supervising food service for residents, employees, and visitors. Responsibilities typically include reviewing menus and supervising the handling, preparation, and storage of food, overseeing equipment maintenance and kitchen sanitation and assigning work schedules for food services staff. The job typically requires state certification as a Qualified Dietary Supervisor. Check out IHCA’s online Iowa Food Manager Certification Course, which is available on-demand.