Cook

Responsibilities

• Prepare and serve nutritious, hot meals daily in accordance with dietitian recommendations.
• Follow all client dietary restrictions, allergies, and special meal plans.
• Prepare ingredients by washing, cutting, chopping, marinating, and portioning food.
• Prepare soups, stocks, sauces, and other menu items using standardized recipes.
• Create and post daily menus.
• Ensure meals are served on time with excellent quality, presentation, and nutritional value.
• Maintain proper food handling, storage, cooking temperatures, and sanitation standards.
• Portion meals according to individual client needs.
• Keep snacks and beverages fully stocked throughout the day.
• Maintain a clean, organized, and sanitary kitchen, including all equipment, workstations, floors, and storage areas.
• Monitor and record daily food and equipment temperatures.
• Assist with inventory management and maintain adequate kitchen supplies.
• Minimize food waste and report monthly waste totals to the Director of Operations.
• Remove trash, clean waste containers, and properly store dishes, utensils, and cooking equipment.
• Perform routine cleaning and preventative maintenance of kitchen equipment.

Qualifications

• High school diploma or GED required.
• ServSafe Food Handler Certification required.
• Previous cooking or food service experience preferred.
• Ability to read and follow standardized recipes.
• Basic math and measurement skills.
• Knowledge of food safety, sanitation, and proper food handling procedures.
• Ability to multitask in a fast-paced environment.
• Strong organizational skills and attention to detail.
• Positive attitude with the ability to work well as part of a team.