Cook

Position Summary:  

The Cook is responsible for preparing high-quality, nutritious meals for residents in accordance with pre-planned menus, dietary requirements, and food safety standards. Reporting directly to the Culinary Director, the Cook assists in managing food inventory, supports dietary staff, and ensures a clean, organized, and efficient kitchen environment. This role plays a key part in enhancing the dining experience for residents while maintaining compliance with all applicable health and safety regulations. 

Essential Functions 

• Prepare meals according to pre-planned cycle menus, ensuring food is nutritious, flavorful, and visually appealing. 
• Follow standardized recipes and portion control guidelines to minimize waste and maintain consistency. 
• Ensure all food is cooked and held at proper temperatures and served within scheduled timeframes. 
• Assist with food prep tasks and support dietary aides and dishwashers as needed. 
• Maintain cleanliness and organization of kitchen equipment, appliances, and storage areas. 
• Receive, inspect, and store food and supplies; rotate stock and monitor inventory levels. 
• Assist with checking in deliveries and ensuring quality and accuracy of received items. 
• Coordinate kitchen cleanup with dishwashing staff after each meal service. 
• Fill in as needed for various roles including prep cook, dietary aide, and dishwasher. 
• Support training and orientation of dietary staff in food safety, sanitation, and kitchen procedures. 
• In the absence of the Culinary Director, oversee kitchen operations and supervise dietary staff to ensure smooth meal service. 
• Monitor and document refrigerator and freezer temperatures; report any discrepancies. 
• Ensure compliance with all state and federal food safety regulations and company policies. 
• Maintain a positive and respectful environment for residents and staff. 
• Perform other duties as assigned by the Culinary Director. 

Knowledge/Skills/Abilities  

• Knowledge of safe food preparation and handling techniques. 
• Knowledge of basic nutrition and food. 
• Skilled in quantity food production. 
• Ability to read and write at a level appropriate for the job. 
• Ability to communicate effectively with residents and their family members and at all levels of the organization. 
• Ability to be patient and polite. 
• Ability to be accurate, concise, and detail-oriented. 
• Ability to read, speak, understand, and communicate effectively in English through verbal and written means. Ability to do basic math.