Senior Living Cook

II. Essential Duties & Core Responsibilities 1. Culinary Preparation & Special Diets Prepare, season, and cook a wide variety of meats, vegetables, soups, and desserts according to standardized facility recipes and production sheets. Strictly follow individualized resident care plans to accommodate special and therapeutic diets , including but not limited to: Texture-Modified Diets: Preparing mechanical soft, ground, and pureed foods to ensure safety for residents with dysphagia (swallowing difficulties). Liquid Consistencies: Correctly utilizing commercial thickeners to achieve nectar-thick or honey-thick liquids as clinically prescribed. Medical Restrictions: Preparing low-sodium, diabetic-friendly (no concentrated sweets), heart-healthy, and allergen-specific alternatives. Ensure all food is cooked to proper internal temperatures and served at peak palatability, freshness, and correct portion sizes. 2. Dishwashing & Scullery Operations Operate, clean, and maintain the commercial dishwashing machine, verifying that wash and rinse cycle temperatures meet state health codes. Manually wash, rinse, and sanitize larger pots, pans, sheet trays, and cooking utensils using the standard three-compartment sink method. Promptly air-dry and return all clean dishes, silverware, glassware, and cookware to their designated storage locations to keep workstations clear. 3. Kitchen Sanitation & Deep Cleaning Maintain a pristine culinary environment by executing daily, weekly, and monthly deep-cleaning schedules for the entire kitchen area. Clean, sanitize, and polish high-use surfaces, including stainless steel prep tables, cutting boards, stovetops, grills, ovens, and deep fryers. Sweep and mop kitchen floors, walk-in coolers, freezers, and dry storage pantries during and at the conclusion of each shift. 4. Waste Management & Trash Disposal Routinely empty all kitchen trash cans, compost bins, and recycling receptacles throughout the shift to prevent odors, pests, and cross-contamination. Safely transport heavy commercial trash bags and organic waste directly to the external facility dumpster. Break down all bulk cardboard delivery boxes completely, ensuring they are placed inside the proper disposal units and that loading zones remain un-cluttered. Tie off and replace trash liners immediately, maintaining clean, sanitized bins. 5. Inventory, Safety & Compliance Check in, label, date, and properly store incoming food and supply deliveries utilizing the FIFO (First In, First Out) method. Monitor and record daily logs for refrigerator, freezer, and food holding temperatures, reporting any mechanical issues immediately. Adhere strictly to all personal hygiene, hair restraint, and glove-wearing protocols required for food service. III. Required Qualifications & Core Competencies Professional Experience: Minimum of 1–2 years of experience as a cook in a commercial kitchen, restaurant, or healthcare environment. Experience with geriatric dietary needs and texture-modified diets is highly preferred. Technical Knowledge: Strong understanding of safe food handling practices, temperature logs, sanitation codes, and kitchen equipment operation. ServeSafe Certification is a major plus. Speed and Organization: Ability to multitask efficiently, managing cooking timers while concurrently handling dishes and floor cleaning during slower windows of the shift. Interpersonal Attitude: A respectful, cooperative, and compassionate demeanor, working collaboratively with care staff to accommodate special resident food requests or adjustments. IV. Employment & Physical Requirements Must successfully pass a comprehensive criminal background check, fingerprinting clearance, and a pre-employment drug screening. Physical capability to lift, push, and pull up to 50 lbs unassisted (such as stock boxes, large pots of food, and heavy trash bags). Ability to stand and walk on hard surfaces for the duration of an 8-hour shift, withstand hot kitchen temperatures, and work safely with commercial cleaning chemicals. #J-18808-Ljbffr Avery Village