Cook, Homes (3714)

Position Summary:

The Cook works under the supervision of the Director of Nutrition Services and department supervisors to support high-quality meal production for patients, residents, visitors, and staff. This role prepares menu items according to established recipes, therapeutic diet requirements, and food safety standards while maintaining strict adherence to sanitation, food handling, and regulatory guidelines. As part of a collaborative nutrition services team, the Cook contributes to efficient kitchen operations by assisting with inventory monitoring, equipment care, and daily kitchen organization. Strong attention to detail, the ability to work both independently and alongside coworkers, and effective time management are essential in this fast-paced food service environment focused on consistent, reliable service.

Key Responsibilities:

• Prepare and cook food items following standardized recipes, production sheets, and therapeutic diet specifications to ensure quality, consistency, and portion control.
• Adhere to all food safety, sanitation, and infection control standards, including proper food handling, storage, labeling, and temperature monitoring.
• Operate, clean, and maintain kitchen equipment safely; promptly report equipment issues or safety hazards.
• Assist with inventory rotation, stocking, and monitoring food quantities to support accurate ordering and reduce waste.
• Coordinate meal preparation timelines to ensure timely service and assist with resolving workflow disruptions.
• Support teamwork and communication within the Nutrition Services department; provide guidance in the absence of supervisors when appropriate.
• Knowledge of commercial food preparation and therapeutic diet requirements Food safety, sanitation, and infection control compliance
• Time management and task prioritization
• Attention to detail and consistency
• Ability to work independently and as part of a team in a fast-paced setting

Licenses and Certifications Required:

• Preferably possess a food handler's certification.

Educational Requirements:

• High School Diploma or equivalent preferred.
• Must be able to read and write English.

Experience Requirements:

• Must have 1 year experience and knowledge in institutional cooking techniques and therapeutic diets, food service, basic nutrition, sanitation and food safety.

Special Skills or Training Requirements:

• Must be at least 18 years of age.
• Understands the importance of the various therapeutic diets and their preparation.
• Ability to work independently and under direct supervision.
• Ability to satisfy customers' needs and desires (within facility policies and procedures).
• Good oral and written communication skills.
• Basic knowledge of local, state, and federal regulations related to food, sanitation, food safety, food service etc.
• Basic computer skills.
• Ability to supervise department in the absence of the food service director and supervisor as needed.

Physical Requirements:

This position requires extended periods of standing, walking, lifting, bending, and reaching in a busy kitchen environment. The Cook must be able to lift and carry food items, pots, pans, and supplies-frequently weighing up to 25 pounds and occasionally up to 50 pounds. Duties involve exposure to heat from ovens and steam, continuous manual dexterity for food preparation tasks, and the ability to remain focused in a fastmoving setting.

Environmental Requirements:

Work occurs in a commercial kitchen environment with exposure to heat, humidity, cold storage areas, cleaning chemicals, and routine noise from equipment and food service operations. The Cook must maintain awareness of safety risks such as hot surfaces, sharp tools, and slippery floors. This role requires consistent adherence to regulatory standards, safe work practices, and departmental policies while functioning effectively during busy meal periods and occasional interruptions.