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

Cook Duties:

The Cook works under the direction of the Dietary Manager, responsible for daily activities including:

• 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.
• Coverage for any staff members who call out due to illness.
• Assuring 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.
• 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 with the Dietary Manager about 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 also responsible for:

• 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.

• $250.00 Sign-On Bonus (Issued after 90 days of employment).
• Covid Vaccine is required.

• High School or Culinary Tech Graduate.
• Ability to read, understand, and follow recipes and production sheets.
• Understanding of computer software systems for resident information and preferences.
• Must be Serve Safe Certified or able to earn within the first 90 days.
• Ability to lift up to 50 lbs.
• Strong communication and leadership skills.