Cook 7am to 2pm

Cook 6AM to 2PM and 11AM to 7PM Pay Based on Experience

BENEFITS:

Medical, Dental & Vision Insurance 401K Holiday Pay Paid Time Off Weekly Employee Appreciation Event- “Thankful Thursday” Monthly Gift Giveaways!! Full Time, Part Time, Per Diem About us: Leisure Chateau is committed to providing compassionate, high-quality care in a supportive, team-focused environment. We believe great care starts with great people, which is why we invest in our employees through accessible leadership, recognition programs, and the resources they need to succeed. If you're looking for a workplace where you'll be valued, supported, and able to make a meaningful difference every day, we'd love to have you on our team.

POSITION SUMMARY:

The Cook is responsible for preparing and cooking a wide variety of foods for residents, employees and visitors. He/she prepares food according to recipes and plans cooking schedules to meet mealtime schedules. in addition, the Cook performs related duties and cleaning duties, as assigned. The Cook directs other food service employees in the absence of the Food Service Director and the Assistant Food Service Director.

RESPONSIBILITIES/ ACCOUNTABILITIES:

1. Handles and prepares food in accordance with sanitary regulations;
2. Prepares palatable and appetizing meals, as prescribed for the residents by the attending physician;
3. Meets required meal schedules;
4. Takes necessary measures to avoid food waste;
5. Properly cares for dietary equipment and production sheets;
6. Follows menus and special diet instructions;
7. Communicates freely with the Food Service Director;
8. Cooperates with other food service staff and facility personnel;
9. Ensures that residents and families receive the highest quality of service in a caring and compassionate atmosphere which recognizes the individuals’ needs and rights;
10. Performs other duties as requested.

SPECIFIC EDUCATIONAL/ VOCATIONAL REQUIREMENTS:

1. Ability to read, write, speak and follow written and oral directions in the English language.
2. High school diploma or equivalent.
3. Experience in institutional food handling is preferred.

JOB SKILLS:

1. Considerable knowledge of volume food production methods and techniques.
2. Considerable knowledge of sanitation regulations and practices as applied to institutional kitchen and related areas.
3. Ability to make simple arithmetical calculations.
4. Ability to solve operational problems in absence of Food Service Manager and Assistant Food Service Manager.
5. Basic computer skills.
6. Provide annual verification of a negative TB skin test.

PERFORMS RELATED DUTIES:

1. Interacts with residents, families, visitors and employees.
2. Carries out other tasks as requested in situations where hands-on intervention/participation may be required

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