Cook 2nd Shift

About the role

The Cook prepares, cooks, and serves nutritious, well-balanced meals that meet the dietary needs and preferences of residents in an assisted living setting. The role ensures meals are safe, sanitary, and delivered in a timely, resident-centered manner.

Responsibilities

• Prepare and cook meals in accordance with posted menus and standardized recipes.
• Ensure meals are prepared and served on time and in proper portions.
• Meet nutritional guidelines, dietary restrictions, and resident preferences, including special diets such as diabetic, low-sodium, mechanical soft, pureed, or vegetarian.
• Label and date all food items and leftovers according to food safety standards.
• Clean kitchen equipment and surfaces following sanitation schedules.
• Maintain a clean, organized, and sanitary kitchen and food service area.
• Participate in menu planning and feedback sessions as requested.
• Attend required staff meetings, training, and in-services.
• Follow all emergency procedures and report unsafe conditions immediately.
• Adhere to proper food handling, preparation, and storage protocols to ensure safety and quality.
• Monitor and record temperatures for food, refrigerators, and freezers.
• Assist in receiving, checking, and storing food supplies and inventory.
• Work cooperatively with dietary aides and other team members to ensure efficient meal service.
• Maintain compliance with state and local health department regulations and DHS CBRF/RCAC requirements.
• Maintain confidentiality and treat all residents with dignity and respect.
• Communicate, interact, and work cooperatively to meet resident needs; respond promptly and positively to requests.
• Read, understand, and follow all policies and procedures.
• Perform other related duties as assigned by the Administrator, Director, or Kitchen Supervisor.

Requirements

• High School Diploma or GED preferred.
• Minimum 1 year of cooking experience, preferably in healthcare, assisted living, or long-term care.
• Knowledge of special diets, portion control, and food safety standards.
• Ability to read, understand, and follow menus, recipes, and safety guidelines.
• Must be able to work weekends, holidays, and varied shifts as scheduled.
• SERV Safe certification or willingness to obtain is preferred.
• Must pass background checks and health screenings as required by state regulations.
• Strong time management and teamwork skills.