Cook

The Cook is responsible for preparing and cooking high-quality meals in accordance with dietary requirements, nutritional guidelines, and menu specifications. This role plays a key part in ensuring that residents, patients, or customers enjoy nutritious and appealing meals in a healthcare, long-term care, or food service environment. The Cook works closely with the dietary team to maintain kitchen cleanliness, food safety, and meal delivery schedules.

Key Responsibilities:

Meal Preparation and Cooking:

Prepare and cook meals according to established menus and dietary guidelines, including special diets such as low-sodium, diabetic, or gluten-free. Ensure that food is cooked properly and attractively presented to meet quality standards and resident preferences. Follow portion control standards and ensure food is prepared in the appropriate quantities for each meal service.

Food Safety and Sanitation:

Follow food safety guidelines to ensure meals are prepared and served in a clean and sanitary environment. Maintain cleanliness and organization in the kitchen, including sanitizing surfaces, equipment, and utensils. Store food properly and monitor inventory to ensure that items are rotated and used before expiration. Adhere to all local, state, and federal food safety regulations, as well as facility policies and procedures.

Special Dietary Needs:

Accommodate special dietary needs and preferences for residents or patients, ensuring that all meals meet their medical, nutritional, or cultural requirements. Work with the dietary team to prepare specialized meals for individuals with specific dietary restrictions or allergies.

Team Collaboration:

Work closely with dietary aides, nutritionists, and other kitchen staff to ensure meals are prepared on time and meet all dietary requirements. Assist with menu planning and suggest meal ideas that align with the nutritional needs and preferences of residents or customers. Communicate effectively with kitchen staff to coordinate meal service and ensure smooth kitchen operations.

Inventory and Supplies:

Monitor food supplies and ingredients to ensure adequate stock for meal preparation. Assist in ordering and receiving food and kitchen supplies, checking for freshness and quality. Reduce waste by using ingredients efficiently and following portion control guidelines.

Education:

High school diploma or equivalent is required. Culinary training or certification is preferred.

Experience:

Minimum of 1-2 years of experience in cooking, preferably in a healthcare, long-term care, or restaurant setting.

Skills:

Strong knowledge of food preparation, cooking techniques, and portion control. Ability to follow recipes and meal plans, adjusting as necessary for dietary needs. Knowledge of food safety regulations and sanitation procedures. Excellent time-management skills with the ability to work efficiently in a fast-paced environment. Good communication and teamwork skills.

People-Centered Rewards:

Health benefits including Medical, Dental & Vision 401k with company match Early Pay via Tapcheck! Employee Perks & Discount program PTO + Company Holidays + Floating Holidays Referral Bonus Program Mentorship Programs Internal/Upskilling Growth Opportunities Continued Education Loan Repayment Program powered by Clasp