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The Cook is responsible for preparing, cooking, and serving meals that meet the nutritional needs and preferences of residents in accordance with established menus, recipes, and dietary guidelines. This role ensures food is prepared in a safe, sanitary, and timely manner while maintaining compliance with state, federal, and facility regulations.
Responsibilities:
Prepare and cook meals according to planned menus, recipes, and dietary requirements, including special diets (e.g., low sodium, diabetic, pureed).
Ensure food is prepared and served at proper temperatures and in an appealing manner.
Maintain a clean, organized, and sanitary kitchen environment in compliance with health and safety regulations.
Assist in receiving, rotating, and storing food and supplies.
Monitor and record food temperatures, portion sizes, and waste as required.
Collaborate with the Dietary Manager and Dietitian to meet residents’ nutritional and dietary needs.
Follow all infection control, safety, and sanitation guidelines.
Ensure proper use and cleaning of kitchen equipment and utensils.
Report any dietary concerns, equipment issues, or safety hazards to the Dietary Manager.
Support and assist dietary aides as needed.
Qualifications:
High school diploma or equivalent preferred.
Previous cooking experience in healthcare, restaurant, or institutional setting preferred.
Knowledge of safe food handling, sanitation, and infection control standards.
Ability to follow menus, recipes, and dietary guidelines.
Strong organizational and time-management skills.
Ability to work effectively in a team and interact respectfully with residents, staff, and visitors.
Physical Requirements:
Ability to stand for extended periods.
Ability to lift up to 50 lbs as needed.
Frequent bending, reaching, and carrying trays, pots, and pans.