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 responsible for overseeing and supporting the staff.

The Cook works under the direction of the Dietary Manager and 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.
• 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.
• 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 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.

Qualifications for the Cook include:

• High School or Culinary Tech Graduate.
• Understanding and ability to follow 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.
• Flexible work hours.
• Support and follow Pollak Innovation Management and facility Policies and Procedures.

• High School or Culinary Tech Graduate.
• Minimum of 1 year of previous Dietary (Healthcare) or Restaurant Experience.
• Ability to read, understand, and follow recipes and production sheets.
• Must be Serve Safe Certified or able to earn within the first 90 days.
• Strong supervision and communication skills.