Cook (Full-Time)-1

Responsibilities Prepare meals according to approved menus and recipes, taking into account special dietary needs of residents. Supervise dietary staff in the absence of the Dining Services Director to ensure efficient kitchen operation. Prepare and present menu items according to standard recipes. Maintain a clean and orderly work area, including floors. Participate in weekly cleaning routines planned by the Dining Services Director. Report faulty equipment, broken or chipped tableware and food trays to the supervisor and remove them from meal service. Report incorrect refrigerator and freezer temperatures to supervisor immediately, recording measurements twice per day. Ensure all leftover food is properly cooled, stored, identified and dated. Observe good safety practices. Monitor and control portion sizes to minimize food waste. Remove frozen food items from the freezer for next‑day preparation and begin next‑day meal prep. Make menu substitutions when items are not available, only with approval of the Dining Services Director. Ensure the kitchen is ready to provide meal service during all assigned duties. When working the evening shift, ensure the kitchen area is clean and ready for the next day. Take and record food temperatures three times daily. Attend required in‑service and staff meetings. Become familiar with specific requests and diets of each resident, monitoring changes in dietary needs. Be courteous and polite to all residents, visitors and staff. Follow confidentiality policies regarding release of resident information. Assist in training new dietary employees and conduct in‑services and training as directed by the Dining Services Director. Qualifications Experience in dining services. ServSafe certification, or willingness to complete certification within 60 days of hire. Basic understanding of food service operations and familiarity with other dietary position duties. Ability to read, write and make simple calculations. Quick learner who can apply principles learned. Ability to follow oral and written directions. Experience in food preparation, cooking and estimating quantities of food required. Knowledge of sanitation and safety principles in handling food and equipment. Ability to stand for long periods and withstand temperature extremes, wet/humid conditions and noise. Ability to lift 50 lbs regularly or at least eight times per shift. Ability to carry heavy objects for 20 feet. Ability to pull, push, grasp and reach adequately to perform necessary cooking activities. Organized, team‑oriented work style. Wearing designated uniform, including slip‑resistant footwear, during working hours and maintaining good personal hygiene. Willingness to work a flexible schedule, including evenings, weekends and holidays. Benefits 401(k) plan Full‑time and part‑time benefits packages Training, development and career laddering opportunities Great work‑life balance Flexible scheduling We are an Equal Opportunity Employer and do not discriminate against any employee or applicant for employment because of race, color, religion, sex (including pregnancy, gender identity, and sexual orientation), national origin, age, disability, genetic information, or any other legally protected status. We are committed to fostering a diverse and inclusive workplace. #J-18808-Ljbffr Mount Juliet Operations