Cook

DESCRIPTION: The Cook is responsible for preparing and serving nutritious breakfast, lunch, and dinner meals for patients and staff according to approved menus, recipes, and production schedules. This role ensures meals are prepared safely, on time, and in compliance with sanitation, dietary, and facility standards. DUTIES AND RESPONSIBILITIESPrepare and serve meals according to the approved menu cycle, recipes, and production sheets.Ensure meals are prepared on schedule and meet quality, presentation, and portion control standards.Prepare foods appropriately for modified or therapeutic diets as directed by the Dietician.Maintain cleanliness and sanitation standards in the kitchen, dining areas, and dish room.Monitor and document food, refrigeration, and dish machine temperatures.Properly label, date, and store food items while maintaining organized storage areas.Ensure compliance with food safety, sanitation, and facility policies and procedures.Assist with dishwashing and general kitchen cleanup as needed.Provide guidance and support to dietary aides during assigned shifts.Interact with patients during meal service and assist with selecting balanced meals when needed.Report equipment issues to the Dietary Director promptly.Participate in required staff meetings, training, and facility in-services.Maintain confidentiality of patient and employee information.Secure and close the kitchen at the end of each shift.Knowledge, Skills, and AbilitiesKnowledge of food safety, sanitation standards, and therapeutic diets.Ability to prepare meals in large quantities using industrial kitchen equipment.Strong organizational skills and ability to work in a fast-paced environment.Ability to communicate effectively with patients and staff.Ability to follow recipes, menus, and written instructions.Ability to maintain professionalism, teamwork, and confidentiality.Ability to remain calm and respond appropriately in emergency situations.Physical RequirementsAbility to stand and walk for extended periods (up to 8 hours).Ability to lift, push, or pull up to 50 pounds.Ability to bend, stoop, kneel, and reach regularly.Ability to work in varying temperatures, including freezers and hot kitchen environments.Ability to safely operate kitchen equipment and handle cleaning chemicals.QUALIFICATIONS, CERTIFICATIONS, AND EDUCATION REQUIREMENTS:High School Diploma or Equivalent requiredMinimum of two (2) years of experience in quantity cooking, including knowledge of modified diets and use of industrial kitchen equipment. Prior supervisory experience in a kitchen environment is preferred.CPR/FA Certification - to be obtained within first 30 daysFingerprint Clearance Card - have current card or show proof of applying within 7 days from hire dateHandle with Care - to be obtained within first 30 daysSuccessful clearance of pre-employment criminal/county/state background checkSuccessful clearance of pre-employment drug and alcohol testingSuccessful clearance of TB PPD testing upon hire and annual screening of TB symptomsAdditional Notes: