Cook

About the role

The Cook performs designated work and cleaning routines for the Dietary Department, including preparing meals correctly and timely, supervising employee staff, and reporting to the Dietary Manager. In the Dietary Manager’s absence, the Cook oversees and supports the staff.

Responsibilities

• Prepare and portion hot and cold menu items according to the proper menu and recipe as noted on production sheet counts.
• Serve resident meals according to the correct meal service times.
• Provide coverage for any staff members who call out due to illness.
• Ensure all food and equipment temperatures are recorded accurately.
• Interact daily with residents and facility employees to confirm resident satisfaction and correct service.
• Maintain the highest standard of sanitation as required by state Department of Health regulations.
• Practice a clean, safe work environment.
• Work flexible hours as needed.
• Track inventory, communicate low supplies to the Dietary Manager, and place orders for needed items.
• Label, wrap, and date all unused food items in the correct areas.
• Lift up to 50 lb as required.
• Support and follow Pollak Innovation Management and facility policies and procedures.
• When the Dietary Manager is absent:
  • Ensure staff clock in on time according to their schedule.
  • Discipline staff who do not complete job assignments correctly.
  • Conduct daily huddle meetings for staff communication and direction.

Qualifications

• High School diploma or Culinary Technology graduate.
• Ability to read, understand, and follow recipes, production sheets, counts, diet orders, tray tickets, and all employee work responsibilities and flows.
• Understanding of the computer software system for resident information and preferences after training.
• Must be ServSafe certified or able to obtain certification within the first 90 days of employment.