At FutureCare, our Cooks work as an integral part of the nutrition department to ensure our residents are receiving the proper care and nutrition to promote good health and well-being. Recognized as a member of the department management team, our Cooks will lead, supervise, organize, and direct the delivery of proper nutrition and other food services throughout the facility.

Voted 12 years in a row as a “Top Workplace,” FutureCare stands out as a leader in managing health care delivery across a continuum of care. The competitive pay ranges from $18.00 - 19.50/hr.

Responsibilities:

• Handle and prepare food in a sanitary manner.
• Prepare food which is palatable and appetizing in appearance.
• Follow oral and written instructions.
• Keep your work area clean and sanitize work area after food preparation.
• Follow written menus and recipes.
• Understand and be able to prepare therapeutic diets.
• Make appropriate menu substitutions when necessary.
• Monitor shortages and excesses of food and supplies; inform immediate supervisor.
• Be responsible for avoiding food waste.
• Assume responsibility for meeting meal schedules.
• Work cooperatively with food service staff and other departments.

Equal Opportunity Employer: FutureCare has a longstanding policy of providing a work environment that respects the dignity and worth of each individual and is free from all forms of employment discrimination, including harassment, because of race, color, sex, gender, pregnancy, age, religion, national origin, citizenship, marital status, sexual orientation, gender identity, gender expression, physical or mental disability, military or veteran status, or any other characteristic protected by law. We actively promote equality of opportunity for all and welcome all applications.

• Competitive Salary.
• Excellent Benefits Package.
• Flex/Advance Pay.
• Tuition Reimbursement.
• Career Growth Ladder.
• Employee Assistance.
• Matching 401K Plan.

• High school graduate or equivalent.
• Culinary degree or certificate from an accredited institution preferred.
• Minimum 2 years of culinary experience in a health care environment.
• Ability to lead and supervise individuals.
• Sufficient mathematical skills for the conversion of recipe quantities.
• Ability to follow verbal and written instruction, particularly recipes.
• Basic knowledge to properly utilize and clean production equipment.
• Knowledge of food service sanitation and proper food handling practices.
• Excellent communication and customer service skills.
• Ability to provide guidance and direction to new employees.