Cook | Full Time

Responsibilities

• Prepare and present menu items according to standard recipes.
• Maintain a clean and orderly work area at all times, including floors.
• Participate in weekly cleaning routines planned by the Dining Services Director.
• Report faulty equipment, broken or chipped tableware and food trays to the supervisor, and remove these items from meal service.
• Report incorrect refrigerator and freezer temperatures to the supervisor immediately; temperatures must be recorded twice per day.
• Ensure all leftover food is properly cooled, stored, identified, and dated.
• Observe good safety practices.
• Monitor and control portion sizes to minimize food waste.
• Remove frozen food items from the freezer for next‑day (or meal) preparation, and begin preparation for the next day’s meal.
• Make appropriate menu substitutions when certain food items are not available, with approval of the Dining Services Director.
• Supervise all assigned duties to ensure the kitchen is ready to provide meal service.
• When working the evening shift, ensure the kitchen area is clean and ready for next‑day operation.
• Take and record food temperatures three times daily.
• Attend required in‑service and staff meetings.
• Become familiar with specific requests and diets of each resident; stay alert for changes in dietary needs, likes, and dislikes.
• Be courteous and polite to all residents, visitors, and staff.
• Follow confidentiality policies regarding the release of resident information.
• Supervise dietary staff in the absence of the Dining Services Director and Dining Services Supervisor.
• Assist in training new dietary employees.
• Conduct in‑services and training at the direction of the Dining Services Director.
• Attend all required in‑services and staff meetings.

Requirements

• Experience in dining services.
• Serv‑Safe certification, or willingness to complete certification within 60 days of hire.
• Basic understanding of food service operations, including familiarity with other dietary position duties.
• Ability to read, write, and make simple calculations.
• Ability to learn quickly and apply principles learned.
• Ability to follow oral and written directions.
• Experience in food preparation, cooking, and estimating quantities of food required.
• Knowledge of principles and requirements of sanitation and safety in handling food and equipment.
• Ability to stand for long periods and withstand temperature extremes, wet or humid conditions, and noise.
• Ability to lift 50 lb regularly or at least eight times per shift.
• Ability to carry heavy objects for 20 ft.
• Ability to pull, push, grasp, and reach adequately to perform necessary cooking activities.
• Organized and works well with people as part of a team.
• Must wear designated uniform (including slip‑resistant footwear) during working hours and maintain good personal hygiene.
• Willingness to work a flexible schedule that includes evenings, weekends, and holidays.

Pay

Pay Range: $18.40 – $18.95 per hour

Benefits

• 401(k) retirement plan.
• Full‑time and part‑time benefits packages.
• Training, development, and career laddering opportunities.
• Great work‑life balance.
• Flexible scheduling.

Schedule

• Flexible schedule that includes evenings, weekends, and holidays.