The Cook performs designated work and cleaning routines for the Dietary Department, which includes preparing meals correctly and timely, supervising employee staff, and is accountable to the Dietary Manager. In the absence of the Dietary Manager, the Cook oversees and supports the staff.

Daily Responsibilities:

• Preparing and portioning hot and cold menu items according to the proper menu and recipe as noted on the production sheet counts.
• Serving resident meals according to the correct meal service times.
• Providing coverage for any staff members who call out due to illness.
• Recording all correct food and equipment temperatures by meal.
• Interacting daily with residents and facility employees to ensure satisfaction.
• Maintaining the highest standard of sanitation as required by the state Department of Health regulations.
• Practicing a clean, safe work environment.
• Tracking inventory and communicating low supplies to the Dietary Manager or placing orders for needed items.
• Labeling, wrapping, and dating all unused food items in the correct areas.

In the absence of the Dietary Manager, the Cook is also responsible for:

• Ensuring staff clock in on time as per their schedule.
• Disciplining staff not completing their job assignments correctly.
• Conducting daily huddle meetings for staff communication and direction.

• Competitive hourly wage ranging from $19.00 to $22.00.
• Flexible work hours.
• Serve Safe Certification support.

• High School or Culinary Tech Graduate.
• Ability to read, understand, and follow recipes and production sheets.
• Must be Serve Safe Certified or able to earn within the first 90 days.
• Experience in supervising staff and managing kitchen operations.
• Strong communication skills for daily resident and facility employee interaction.
• Ability to lift up to 50 lbs.