Cook Assistant-Prep Cook

About the role

Our company believes in employees who are passionate about making their personal mission statement come to life each day. We serve Ohio residents who need healthcare or are embracing the next chapter of their lives. Our values include customer service, innovation, integrity, inclusion, financial stewardship, leadership, and care. The Cook Assistant/Prep Cook prepares food in accordance with company standards and federal, state, and local regulations to ensure quality nutritional services are provided daily and that culinary services are maintained in a clean, safe, and sanitary manner.

Responsibilities

• Operations Management – 70%
  • Prepare and serve all products and meals so they are palatable and appetizing in appearance by following planned menus and recipe cards.
  • Ensure timely and efficient meal service by preparing food in accordance with quality standards, sanitary regulations, and established policies and procedures.
  • Stock and maintain sufficient levels of food products at line stations to ensure a smooth service period.
  • Portion food products prior to cooking according to standard portion sizes, recipe specifications, and portion control procedures.
  • Review production for raw quantities to prepare and estimate required portions.
  • Inform supervisor immediately of product shortages.
  • Communicate inventory of leftover foods to manager for integration into the weekly menu.
  • Handle, store, and rotate all products properly.
  • Assist in maintaining department work areas and equipment in a clean and safe manner by participating in cleaning duties, following the sanitation schedule, and disposing of food and waste properly for tables, shelves, walls, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat‑top range, and refrigeration equipment.
  • Refer to the daily prep list and opening checklist at the start of each shift and the closing checklist at the end of each shift for assigned duties.
  • Assist departmental leadership in the development of cooking staff with training and coaching as directed.
• Quality, Compliance, and Risk Management – 20%
  • Ensure food production of consistently high‑quality food, delivering and presenting a quality plate every time.
  • Meet residents’ individual needs by following special diet orders and serving food in accordance with established portion‑control procedures.
  • Maintain culinary services work areas and equipment in a clean and sanitary manner.
  • Maintain established quality‑assurance, infection‑control, and universal‑precaution practices when performing dietary procedures.
  • Share observations and insights of departmental operations that may improve quality and efficiencies.
  • Attend all‑employee and departmental meetings and in‑service training as scheduled or directed.
• Customer Relations and Service Delivery – 5%
  • Listen and respond to the needs of residents and staff members.
  • Maintain the confidentiality of resident care information.
• Administration and Reporting – 5%
  • Maintain current and accurate records through use of computers and/or other documentation in accordance with company, federal, state, and local standards, guidelines, and regulations.
  • Maintain production orders and usage logs.
• All other duties as assigned.

Qualifications

• Education: Tenth‑grade education required; high school diploma or equivalent preferred.
• Experience: One year experience in a direct food‑service environment as a cook or in a service position preferred.
• Knowledge: Familiarity with cooking methods and food‑catering trends with focus on quality, production, sanitation, and presentation is a plus.
• Technical Skills: Proficiency with Point of Sale (POS) and diet‑management software is a plus.
• Other Requirements: Must be able to read, write, speak, and understand English.

Working Conditions and Special Requirements

• Sitting: Up to 4 hours/day.
• Standing: Up to 8 hours/day.
• Walking: Up to 8 hours/day.
• Lifting, transferring, pushing or pulling residents/patients or equipment/supplies: Up to 50 pounds.
• Work schedule: Weekends, evenings, and holidays required as scheduled.
• Physical hazards: Exposure to falls, burns, odors, cuts, sudden temperature changes when entering/leaving refrigerator/freezer, and infectious waste (including potential exposure to AIDS and Hepatitis B viruses).
• Risk Category for Exposure to Bloodborne Diseases: II.