Cook

Schedule

• 5:30am–2:00pm
• 10:30am–7:00pm
• 10:30pm–7:00am

Benefits

• Healthcare
• Dental
• Vision
• PTO
• 401K

Responsibilities

• Prepares meal items according to planned menus and standardized recipes; refers to supervisor or dietitian the need for menu changes.
• Reviews menus, resident census information, production guides, and pre-prep sheets to determine type and quantities of food to be prepared.
• Prepares food according to safe food handling guidelines per company policy and procedure and state and federal codes and regulations.
• Assists with food ordering, storage, and preparation as designated by the supervisor.
• Prepares food in a timely manner to preserve food quality and serve meals on time.
• Maintains standards for food preparation and quality of food service; uses nutritionally equivalent substitutes when required; follows standardized recipes.
• Operates a variety of kitchen utensils and equipment such as blenders, mixer, food slicer, steamer, food processor, convention oven, range, and tilt skillet.
• Bakes, roasts, broils, and steams food items to prepare for consumption.
• Prepares consistency-modified and diet foods appropriately.
• Prepares and assists with special function meals.
• Completes pre-preparation as needed or assigned, including washing, peeling, and cutting vegetables and fruits to prepare for use.
• Slices meat and measures or weighs for menu compliance and nutrition accuracy.
• Prepares and serves food attractively using gravies, sauces, and garnishes as on menu; tests and observes food by tasting for palatability.
• Monitors and records food temperatures prior to meal service.
• Makes and records menu changes under the direction of the supervisor; uses nutrition equivalent substitutes when required and refers to supervisor or registered dietitian for approval.
• Uses proper hand washing techniques; thaws foods appropriately; stores food using correct packaging and labeling; uses gloves appropriately and changes when required.
• Checks refrigerators and freezers for correct temperatures.
• Follows the cleaning schedule; cleans the equipment and work area after each use; sweeps and mops kitchen floors when assigned; takes trash to dumpster if assigned; washes pots and pans when assigned.
• Assumes responsibility for meeting meal schedules.
• In the absence of the Dietary Manager, is accountable to the Cook.
• Other duties, responsibilities, and activities may change or be assigned at any time with or without notice.

Qualifications

• High school diploma or equivalency preferred.
• Two years as a cook in a large-scale cooking operation preferred.
• One year’s work experience in long-term care preferred.