The Cook performs designated work and cleaning routines for the Dietary Department, including preparing meals correctly and timely, supervising employee staff, and being accountable to the Dietary Manager. In the absence of the Dietary Manager, the Cook is responsible for overseeing and supporting the staff.

Under the direction of the Dietary Manager, the Cook is responsible for the following daily activities:

• 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.
• Assuring all correct food and equipment temperatures are being recorded by meal.
• Engaging in daily resident and facility employee interaction to assure residents are satisfied and being provided correctly.
• Maintaining the highest standard of sanitation as required by the state Department of Health regulations.
• Practicing a clean, safe work environment.
• Willingness to work flexible work hours.
• 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.
• Supporting and following Pollak Innovation Management and facility Policies and Procedures.

In the absence of the Dietary Manager, the Cook is responsible for the following daily activities:

• Assuring 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.

Qualifications include the following:

• Ability to read, understand, and follow recipes, production sheets counts, diet orders, tray tickets, and all employee work responsibilities and flows.
• Understanding after training on the computer software system for resident information and preferences.

Experience required includes a minimum of 1 year of previous Dietary (Healthcare) or Restaurant Experience.

• Covid Vaccine is required.

• 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.