Cooks (Healthcare)

About the Role

The Cook performs designated work and cleaning routines for the Dietary Department, including preparing meals correctly and timely, supervising employee staff, and reporting to the Dietary Manager. In the absence of the Dietary Manager, the Cook Supervisor oversees and supports the staff.

Responsibilities

• Prepare and portion hot and cold menu items according to proper menu and recipe as noted on the production sheet counts.
• Serve resident meals according to the correct meal service times.
• Cover for staff members who call out due to illness.
• Ensure all correct food and equipment temperatures are recorded by meal.
• Engage in daily resident and facility employee interaction to ensure residents are satisfied and being provided for correctly.
• Maintain the highest standard of sanitation as required by the state Department of Health regulations.
• Practice a clean, safe work environment.
• Work flexible hours as needed.
• Track inventory, communicate low supplies to the Dietary Manager, and place orders for needed items.
• Label, wrap, and date all unused food items in the correct areas.
• Support and follow Pollak Innovation Management and facility policies and procedures.
• In the absence of the Dietary Manager:
  • Ensure staff clocks in on time as per their schedule.
  • Discipline staff not completing their job assignments correctly.
  • Conduct daily huddle meetings for staff communication and direction.

Requirements

• High School diploma or Culinary Tech Graduate.
• Ability to read, understand, and follow recipes, production sheets, diet orders, tray tickets, and employee work responsibilities.
• Understand computer software systems for resident information and preferences after training.
• Must be Serve Safe Certified or able to earn certification within the first 90 days of employment.
• Minimum of 2 years of previous dietary (healthcare) or restaurant experience.
• Previous supervisory experience preferred.