Experienced Cook

The Experienced Cook is responsible for preparing and serving nutritious, high-quality meals in accordance with standardized recipes, therapeutic diets, food safety regulations, and facility policies. The Cook ensures meals are prepared on time while maintaining cleanliness, organization, and excellent customer service for residents, patients, visitors, and staff. Essential Duties and Responsibilities Prepare breakfast, lunch, dinner, and special meals according to menus and standardized recipes. Prepare therapeutic and modified diets as ordered by physicians and dietitians. Ensure food is cooked, portioned, and served according to quality and temperature standards. Operate kitchen equipment safely, including ovens, grills, steamers, slicers, mixers, and fryers. Maintain a clean and sanitary kitchen following local, state, and federal health regulations. Label, date, store, and rotate food using FIFO (First In, First Out) practices. Monitor food inventory and notify the Dietary Manager of needed supplies. Assist with receiving and storing deliveries. Maintain accurate production records and temperature logs. Minimize food waste while ensuring adequate meal production. Follow infection control procedures and proper hand hygiene. Work collaboratively with dietary aides and other team members. Assist with special events, holiday meals, and catering as needed. Perform opening and closing kitchen duties. Complete all other duties as assigned by management. Qualifications High school diploma or GED preferred. Minimum of 2 years of professional cooking experience (healthcare, long-term care, restaurant, or institutional setting preferred). Knowledge of food preparation, sanitation, and safe food handling practices. Experience preparing therapeutic or modified diets preferred. Ability to read recipes and accurately measure ingredients. Strong organizational and time-management skills. Ability to work independently and as part of a team. Licenses/Certifications Food Handler's Certification required (or obtained within required timeframe). ServSafe Food Protection Manager Certification preferred. Physical Requirements Ability to stand and walk for extended periods. Frequently lift, carry, push, or pull up to 50 pounds. Ability to bend, stoop, reach, twist, and kneel. Ability to work in hot, cold, and fast-paced kitchen environments. Knowledge, Skills, and Abilities Strong knowledge of food safety and sanitation. Ability to multitask in a fast-paced environment. Excellent communication and teamwork skills. Reliable attendance and punctuality. Ability to maintain professionalism while working under pressure. Work Schedule Full-time or part-time positions available. Must be available to work weekends, holidays, and rotating shifts as required by facility needs. #J-18808-Ljbffr