Cook

Job Details

The starting pay range for this role is $19.40 - $21.13, based on experience. This job is a full-time, in person position. The hours are 6:00am – 2:30pm with every other weekend and holiday required. There will be an occasional 11:00am – 7:30pm shift as well.

What You’ll Get

• PTO, paid holidays, health insurance, dental insurance, vision insurance, on-site bistro and cafeteria, employee assistance program, newly updated facility
• Eligible for the Wisconsin Retirement System (WRS)

What You Bring

• A high school diploma or equivalent
• Ability to read, understand, and follow standardized recipes, diet orders, safety procedures, and production sheets
• More than 1 year of cooking experience in a skilled nursing facility, hospital, or closely related healthcare area
• Experience in institutional cooking

What a Cook Does

• Reviews menus, diet orders, recipes, and production sheets to determine food types and quantities needed
• Prepares, cooks, and portions food for residents, staff, and visitors, ensuring appropriate texture, consistency, temperature, and presentation
• Accurately follows standardized recipes to meet nutritional requirements and ensure quality taste and appearance
• Uses appropriate equipment and tools (e.g., blenders, grinders, slicers, kettles, steamers, griddles) to prepare menu items
• Adjusts seasonings, ingredients, and preparation methods as needed to maintain quality and flavor
• Adheres to all sanitation and infection-control standards required by CMS, state and federal food codes, Joint Commission, and Health Department
• Serves as the acting supervisor during weekends, holidays, or when the Nutritional Services Supervisor/Manager is unavailable
• Provides work direction, assigns tasks, mentors new cooks, and assists with problem resolution
• Supports staffing needs by managing call-ins and contacting on-call or leadership personnel as needed
• Interacts with residents, staff, and peers to obtain feedback and support meal satisfaction
• Engages with team members to coordinate meal preparation, portioning, and service
• Uses UKG, OnShift, email, and date-coding systems to complete required tasks
• Performs additional duties as assigned to support departmental operations

Working Environment And Physical Requirements

• Frequent standing, walking, bending, and repetitive movements
• Lifting up to 50 pounds frequently
• Ability to smell, taste, and hear for food quality, safety, and environmental awareness
• Ability to handle hot equipment, steam, sharp tools, and fast-paced kitchen conditions
• Primarily indoor kitchen environment with exposure to heat, steam, humidity, and background noise
• Exposure to cleaning chemicals, odors, and potential biological hazards due to proximity to healthcare settings
• Occasional contact with irritated or agitated individuals