To prepare and serve meals, perform necessary kitchen housekeeping tasks as designated by the Dietary Manager, and supervise all kitchen activities during the hours when the Dietary Manager is off duty. The cook reports to the Dietary Manager.

Responsibilities and Duties:

• Maintain a clean and sanitary kitchen during work shift.
• Responsible for all activities in the dietary department when the Dietary Manager is off duty.
• Prepare and serve meals.
• Complete any housekeeping assignments made by the Dietary Manager.
• Receive and store food supplies delivered during shift, in the absence of the Dietary Manager.
• Handle and prepare foods in accordance with high quality food preparation, sanitation, and safety standards, using standardized recipes for all prepared items.
• Meet demands of the meal schedule.
• Maintain equipment and work areas in a sanitary and safe condition.
• Other duties as assigned.

Qualifications:

• One (1) year of successful experience in a quantity cooking situation, preferably in a nursing home, hospital, or school lunchroom.
• Must be able to read, write, and speak the English language.
• Must maintain a current food handler’s license.
• Must be able to lift/push/pull over forty (40) pounds.
• Must be able to stand/walk for most of the shift.
• Must be alert and able to concentrate to prevent routine mishaps from exposure to hazards in the dietary department.
• Must be able to cooperate to coordinate activities with the Dietary Manager and those of other kitchen workers.

• Opportunity for career growth.
• Health and safety training provided.
• Team-oriented work environment.

• One (1) year of successful experience in a quantity cooking situation.
• Ability to read, write, and speak the English language.
• Current food handler’s license.
• Ability to lift/push/pull over forty (40) pounds.
• Ability to stand/walk for most of the shift.
• Strong attention to detail and safety standards.
• Cooperative teamwork skills.