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 is accountable for overseeing and supporting the staff.

Responsibilities include:

• Preparing and portioning hot and cold menu items according to 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.
• Ensuring all correct food and equipment temperatures are being recorded by meal.
• Daily resident and facility employee interaction to assure residents are satisfied and being provided for correctly.
• Maintaining the highest standard of sanitation as required by the state Department of Health regulations.
• Practicing a clean and safe work environment.
• Tracking inventory and communicating to the Dietary Manager any low supplies 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 responsible for:

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

The Cook must have the ability to understand after training on the computer software system for resident information and preferences.

• Covid Vaccine is required.
• Flexible work hours.
• Support and follow facility policies and procedures.

• High School or Culinary Tech Graduate.
• Ability to read, understand, and follow recipes and production sheets.
• Understanding of computer software systems for resident information.
• Must be Serve Safe Certified or able to earn certification within the first 90 days.