The Cook performs designated work and cleaning routines for the Dietary Department to include 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.

The Cook works under the direction of the Dietary Manager. Responsible for the following daily activities but not limited to as follows:

• Preparing and portions 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.
• Coverage for any staff members who call out due to illness.
• Assure 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 correctly.
• Maintain highest standard of sanitation as required by the state Department of Health regulations.
• Practice clean, safe work environment.
• Track inventory and communicate to the Dietary Manager any low supplies or place orders for needed items.
• Label, wrap and date all unused food items in the correct areas.
• Support and follow Pollak Innovation Management and facility Policies and Procedures.

Responsible for the following daily activities in the absence of the Dietary Manager as follows but not limited to:

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

Qualifications:

• High School or Culinary Tech Graduate.
• Understand after training on computer software system for resident information and preferences.

Experience:

• Minimum of 1 year of previous Dietary (Healthcare) or Restaurant Experience.

• Flexible work hours.
• Opportunities for professional development.
• Supportive work environment.

• 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.
• Minimum of 1 year of previous Dietary (Healthcare) or Restaurant Experience.
• Strong leadership and communication skills.