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.
• Willing to work flexible work hours.
• 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 include: High School or Culinary Tech Graduate. Experience includes a minimum of 1 year of previous Dietary (Healthcare) or Restaurant Experience.

• $250.00 SIGN ON BONUS (Issued after 90 days of employment).
• Covid Vaccine Is Required.

• High School or Culinary Tech Graduate.
• Minimum of 1 year of previous Dietary (Healthcare) or Restaurant Experience.
• Ability to read, understand and follow recipes, production sheets counts, diet orders, tray tickets and all employee work responsibilities and flows.
• Must be Serve Safe Certified or able to earn within the first 90 days of starting.
• Strong leadership and communication skills.
• Ability to maintain a clean and safe work environment.
• Willingness to work flexible work hours.