Cook

Overview

The overall purpose of the Cook / Assistant Chef position is to ensure that Patient meals are properly prepared, cooked, portioned, and served according to approved menus in a timely manner. This position supports daily food production, meal preparation, therapeutic diet compliance, food safety, sanitation, and quality meal service within a long-term care and healthcare environment. The Cook / Assistant Chef ensures meals are prepared in a sanitary environment and in accordance with local, state, and federal guidelines and regulations while promoting resident satisfaction, nutritional quality, and patient safety.

Responsibilities

• Prepares or directs preparation of food items according to assigned and scheduled menus.
• Ensures food preparation follows established dietary, nutrition services, and healthcare food service standards.
• Adheres to food production schedules, meal service timelines, and food usage schedules while minimizing waste.
• Appropriately and immediately labels, dates, and stores food items and leftovers after use.
• Maintains sanitation of equipment, utensils, work areas, preparation areas, and storage areas by cleaning immediately after use.
• Prepares or directs preparation of special meals, menu items, snacks, and supplements.
• Prepares special snacks and nutritional supplements as instructed by the Nutrition Services Director/Chef and identifies them with patient name, room number, date, and time.
• Supports therapeutic diet compliance and meal accuracy based on resident dietary needs.
• Identifies and corrects safety hazards in food service and kitchen areas.
• Assists in establishing and maintaining food and supply inventory and notifies the Nutrition Services Director of shortages or discrepancies.
• Complies with established policies, procedures, practices, and standards for food preparation and meal service.
• Logs and records temperatures of food, refrigerators, freezers, and dispensing equipment as appropriate.
• Supports compliance with food safety regulations, sanitation standards, and infection prevention practices.
• May assist in the training, orientation, and supervision of newly hired Nutrition Services staff when assigned as a PIE (Partner in Excellence).
• Instructs and supervises employees in the maintenance and care of food service equipment in the absence of the Nutrition Services Director/Chef.

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Qualifications

• Current state Food Manager Certificate.
• Experience in quality food preparation and food production in a long-term care, skilled nursing, rehabilitation, senior living, or healthcare setting preferred.
• Knowledge of food safety, sanitation procedures, portion control, and safe food handling practices preferred.
• Ability to read, write, and speak the English language.

Benefits/EEO

What We Offer You

• Competitive Wages
• 401k with match
• Medical, Dental, Vision & Supplemental Insurance
• Vacation, Sick, Personal Holiday & Paid Holidays
• Short-Term Disability
• Life Insurance
• Tuition & CEU Reimbursement
• Rewards & Recognition Program

EEOC

We are an Equal Opportunity Employer. We offer an excellent benefit plan to include 401(k) with match, CEU reimbursement, vacation, sick time, holidays, medical, dental, and supplemental insurance plans, as well as a highly competitive compensation package.