Cook Full Time

Schedule: Sunday through Wednesday, 32 hours per week (two days 7 AM–3 PM and two days 12 PM–8 PM).

Pay

$22–$24 per hour.

Qualifications

• High School diploma or equivalency.
• Ability to communicate effectively with residents and staff.
• Tact in dealing with personnel, residents, family members, and visitors.
• Ability to follow oral and written instructions.
• 1–2 years of cooking experience.

Responsibilities

• Actively participate in food preparation for all resident/participant meals and snacks, ensuring quality and presentation.
• Complete food production and service on time.
• Understand and meet specific therapeutic dietary needs of residents/participants.
• Work closely with the Food Service Director to maintain therapeutic diets, ensure nutritional meals, and comply with state and local health regulations.
• Assist in maintaining all food service equipment, keeping it sanitary, safe, and in good working order.
• Report to shifts in uniform and on time.
• Coordinate with the Food Service Director and other managers for food service events, ensuring timeliness and quality.
• Coordinate meal service schedules with Assisted Living and Day Program Directors, Nurse Coordinator, and dietary staff to ensure timely meal preparation and service.
• Ensure organization and cleanliness of all dietary storage areas in the main kitchen.
• Conduct pre-meal meetings with dietary staff on menu ingredients, food handling techniques, and service instructions.
• Monitor safe food handling techniques and ensure food safety; complete temperature logs and daily cook’s reports.
• Ensure immediate and safe storage of leftover food after all meals.
• Refer to the schedule of special functions and events, communicate dietary needs with appropriate managers, and ensure timeliness and quality in the director’s absence.
• Regularly communicate with the Food Service Director regarding any issues or concerns affecting the Food Service Department, employees, or deliveries.
• Attend and participate in staff orientations, department meetings, and monthly in-services.
• Maintain food service temperature sheets and daily cook’s reports.
• Be available for special community events when designated, ensuring quality presentation, taste, and service of food.
• Perform other duties as assigned by supervisor or other managers.