Cook

About the role

The Cook is responsible for the preparation, cooking, and serving of nutritious, well-balanced meals that meet the dietary needs and preferences of residents in an assisted living setting. The Cook ensures meals are prepared and served in a safe, sanitary, and timely manner while maintaining a warm, resident-centered dining experience.

Responsibilities

• Prepare and cook meals in accordance with posted menus and standardized recipes
• Ensure meals are prepared and assist with serving on time and in proper portions
• Ensure all meals meet nutritional guidelines, dietary restrictions, and resident/tenant preferences
• Accommodate special diets including but not limited to diabetic, low-sodium, mechanical soft, pureed, or vegetarian diets as directed
• Label and date all food items and leftovers according to food safety standards
• Clean kitchen equipment and surfaces according to sanitation schedules
• Maintain a clean, organized, and sanitary kitchen and food service area at all times
• Participate in menu planning and feedback sessions as requested
• Attend required staff meetings and ongoing training and in-services
• Follow all emergency procedures and report unsafe conditions immediately
• Follow proper food handling, preparation, and storage protocols to ensure safety and quality
• Monitor and record temperature 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/tenants with dignity and respect
• Actively promotes a healthy approach by communicating, interacting, and working cooperatively to meet resident/tenant needs; respond promptly and positively to requests
• Read, understand, and follow all policies and procedures
• Perform all other related duties as assigned by the Administrator, Director or Kitchen Supervisor
• Monitor and record food temperatures to ensure food safety
• Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served
• Rotate and store food supplies
• Wash pots, pans, dishes, utensils, or other cooking equipment
• Apportion and serve food to facility residents, employees, or patrons
• Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation
• Clean, cut, and cook meat, fish, or poultry
• Direct activities of one or more workers who assist in preparing and serving meals
• Train new employees
• Take inventory of supplies and equipment
• Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs
• Bake breads, rolls, or other pastries
• Monitor use of government food commodities to ensure that proper procedures are followed
• Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability
• Monitor menus and spending to ensure that meals are prepared economically
• Compile and maintain records of food use and expenditures

Qualifications

• High School Diploma or GED preferred
• Minimum 1 year of cooking experience, preferably in healthcare, assisted living, or long-term care setting
• 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 be able to pass background checks and health screenings as required by state regulations
• Strong time management and teamwork skills