Cook - The Laurels of Fulton

About the role

The Cook is responsible for preparing high-quality, nutritious meals for residents in accordance with prescribed menus, dietary restrictions, and sanitation standards. This role ensures a positive dining experience for residents by following safe food-handling practices, maintaining a clean work environment, and collaborating closely with dietary staff to support resident health, satisfaction, and regulatory compliance.

Responsibilities

• In the absence of the Chef and/or Certified Dietary Manager, supervises the culinary center's employees.
• Handles and stores all food according to facility procedures, safe food handling guidelines, state and federal requirements.
• Follows standardized recipes.
• Prepares foods that correspond to the menu cycles developed by Registered Dietitians.
• Cooks or prepares palatable, attractive and nutritionally adequate meals in quantities that are served at the proper temperatures and within the appropriate time frames.
• Uses food supplies and equipment in an efficient and economic manner to prevent waste.
• Prepares and maintains a supply of food alternates to accommodate resident choices and refusals of food served.
• Supervises culinary staff regarding food storage, food preparation, tray assembly, and cleaning.
• Operates institutional food preparation equipment according to manufacturer and supervisory direction.
• Follows proper cleaning and preventative maintenance schedules.
• Inspects trays following meal service to monitor resident acceptance of menu items. Reports findings to Certified Dietary Manager.
• Handles, stores and disposes of raw and prepared food items in accordance with company and facility procedures and in compliance with state and federal regulations.
• Always maintains food service equipment in clean and safe condition according to facility procedures. Reports all equipment problems to supervisor promptly.
• Always maintains food service workspaces in clean and safe condition according to facility procedures.
• Cleans workspaces and cooking and serving equipment according to department procedures.
• Reports any signs of rodent or pests to supervisor immediately.
• Communicates with supervisor throughout shift to maximize resident satisfaction.
• Assists the Culinary Manager with stat inspection preparation.
• Attends survey training and interacts with surveyors as instructed.
• Attends in-service education programs as assigned. Applies knowledge to job.
• Interprets Company policy and makes decisions based on the application of those policies where applicable.
• Performs other duties as assigned.

Qualifications

• High School diploma or equivalent preferred.
• One year experience as a cook in an institutional food service setting preferred.
• Knowledge of safe food handling, sanitation, and infection control practices.
• Ability to read and follow recipes, menus, and diet orders.
• Computer skills are required.
• Meets all state and federal criminal background check requirements.

Certificates, Licenses, Registrations

• ServSafe certified or ServSafe certified within 90 days of employment.

Benefits

• Competitive pay
• Medical, dental, and vision insurance
• 401K with matching funds
• Life Insurance
• Employee discounts
• Tuition Reimbursement
• Student Loan Reimbursement

This response is AI-generated, for reference only.