Cook

Job Description

Job Description

Cook

Department: Dietary

Reports To: Director of Dietary Services

FLSA Status: Non-Exempt

Location: Lincoln Village Healthcare Center, Lincoln, IL

PAY: $15.50 per hour HOURS: 6:00AM - 2:00PM, every other weekend

The Cook is responsible for preparing and cooking meals for residents in accordance with established menus, dietary guidelines, and sanitation standards. This role ensures that all meals are nutritious, visually appealing, and meet the dietary needs and preferences of residents while complying with federal, state, and local regulations.

Food Preparation & Cooking

• Prepare and cook meals according to facility menus and standardized recipes.

• Adjust food preparation to accommodate therapeutic and modified diets as prescribed.

• Ensure portion control and proper food presentation.

• Maintain awareness of resident allergies, food preferences, and special requests.

Sanitation & Safety

• Follow proper food handling, storage, and sanitation procedures.

• Maintain a clean and organized kitchen, including equipment, utensils, and work surfaces.

• Monitor food temperatures during preparation, cooking, and holding to ensure safety.

• Comply with all infection control ad health department regulations.

Inventory & Supplies

• Assist with receiving, inspecting, and storing food and supplies.

• Monitor food inventory levels and report shortages to the Director of Dietary Services.

• Help minimize food waste through proper planning and storage.

Teamwork & Communication

• Coordinate with dietary aides and other kitchen staff to ensure timely meal service.

• Communicate effectively with nursing staff regarding resident meal needs.

• Participate in dietary staff meetings and training sessions.

• High school diploma or equivalent required.

• Previous cooking experience in a healthcare or institutional setting preferred.

• Knowledge of therapeutic diets and food service sanitation standards.

• Ability to follow recipes, production sheets, and written/verbal instructions.

• Strong organizational skills and attention to detail.

• Ability to lift up to 50 lbs.

• Frequent standing, bending, and reaching.

• Ability to tolerate heat from kitchen equipment.

The Cook works primarily in the facility kitchen but may move throughout the building to communicate with staff. The role involves exposure to heat, steam, cleaning chemicals, and potential hazards from kitchen equipment.