Cook

Department: Dietary · Reports to: Food Service Director · Openings: 1 · Status: Full-time · Shift: 5:30a–1:30p Position Summary The Cook prepares nutritious, appealing meals for residents according to planned menus, therapeutic diet orders, and food safety standards.

Key Responsibilities

• Prepare and cook breakfast and lunch per standardized recipes and the menu cycle
• Prepare therapeutic and texture-modified diets (mechanical soft, puréed, renal, diabetic, etc.) per diet orders
• Follow portion control and tray line procedures to ensure accurate, timely meal service
• Take and log food temperatures; label, date, and rotate stock
• Maintain a clean, sanitary kitchen in compliance with DOH and food safety regulations
• Assist with receiving and storing deliveries; report low inventory to the Food Service Director
• Direct dietary aides on shift as needed

Qualifications

• 1+ year of cooking experience; healthcare or institutional food service preferred
• ServSafe Food Handler or Manager certification preferred (or willingness to obtain)
• Knowledge of therapeutic diets and texture modifications a plus
• Able to stand for long periods and lift up to 50 lbs