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Job Description




FLSA Status: Non-exempt





The Cook reports directly to the Dining Services Director.




The Cook prepares food in accordance with current applicable federal, state, and local standards, guidelines, and regulations with established Benchmark policies and procedures. The Dining Services Director will direct these duties to ensure that quality food service is provided at all times.





         Demonstrates attention to detail



         Reviews menus prior to preparation of food

         Performs administrative duties such as completing forms, reports, etc.



         Advises supervisor when supplies diminish for reorder

         Communicates effectively with supervisor and kitchen staff


Compliance and Safety

         Assures all dietary procedures are followed.

         Must be able to operate all kitchen equipment safely and effectively. Equipment may include: meat slicer, food processor, mixers, ovens, grills, steamers, dishwasher, dumb waiter, warmer cabinets.


Customer Service

         Having a presence in the dining room area during meals is essential for the purpose of interacting with the residents and receiving feedback about their dining experience.

         Tours dining room to solicit resident feedback

         Interacts with the residents during meals and receives feedback about their dining experience


Facilities and Maintenance

Cleaning of all kitchen equipment

         Organizes walk-in freezer, storeroom, kitchen tables, and counters

         Receive and put away food and other storeroom orders

         Assist chef(s) in taking inventory


Food Services

         Reviews menus for preparation of food

         Assists in establishing food production line to assure meals are prepared on time

         Serve breakfast, lunch, and dinner

         Knowledge and Experience

         Demonstrates the interest and ability to learn new skills and techniques as needed

         Demonstrates proper usage of equipment

         Earns and maintains Serve-Safe certification


Public Relations / Marketing

         Represents the community with a positive attitude and pride when interacting with potential residents and families

         Develops and practices the “30-second commercial” and uses it to greet visitors

         Resident Care Dining Services

         Reviews menus for preparation of food

         Assists in establishing food production line to assure meals are prepared on time

         Serves breakfast, lunch, and dinner


         Assists the Community Sales Team, lead by the Executive Director, with sales and marketing programs and initiatives



         Coordinates dietary service with other departments if necessary



         Participates in in-service training as required by state regulations





Job Requirements



         High school diploma or equivalent.

         One-year dietary experience in a restaurant.



         Must be able to interact effectively with residents and staff.

         Must be able to work effectively with residents and personnel.

         Must be able to follow written and oral instructions.

         Must have knowledge of dietary procedures, was well as related laws, regulations, and guidelines pertaining to food service operations.

         Must possess leadership ability and willingness to work harmoniously with and supervise professional and non-professional personnel.





         Lift up to 50lbs

         This is primarily a standing position where an employee may be required to stand in one place for extended periods of time. They also will be exposed to extreme heat and cold temperatures.

Job Snapshot

Post Date 7/8/2015
Location Worcester, MA
Employment Type Part-Time
Job Type Restaurant - Food Service
Education Not Specified
Experience Not Specified
Manages Others No
Industry Food
Required Travel Not Specified
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