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JOB OBJECTIVE: Performs a variety of routine tasks and operations to prepare and cook food items as assigned for meal service. Follows standard practices and procedures in compliance with facility and regulatory agency requirements. Responsible for efficient operation of department and supervision of dietary staff.

JOB QUALIFICATIONS/DUTIES:

• Covid-19 Vaccination Required
• Prior experience as cook or in food preparation.
• Ability to read and follow recipes and food production records.
• Must be 18 years of age or above.
• Must be able to use the English language to satisfy the communications and record keeping requirements involved in the performance of this job position with or without reasonable accommodation.
• Must maintain neat, well-groomed appearance adhering to dress code of the facility,
• Must satisfy all established licensing and certification requirements applicable to this job position.
• Must be able to safely perform all essential job functions without harm to self or others with or without reasonable accommodation.
• Must comply with facility' s drug testing and substance abuse program and policies.

JOB REPONSIBLITIES AND DUTIES:

• Review menu, assembles food supplies and equipment for daily food production following instructions and assignment by lead cook or supervisor.
• Follows recipe and other production information to complete preparation of assigned menu items.
• Reads menu to determine food requirements and procedures food from storage.
• Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles.
• Bakes, roasts, broils and steams meats, fish, vegetables, and other foods.
• Observes and tests food being cooked by tasting, smelling, and piercing with fork to determine that it is cooked according to standard recipe.
• Prepares menu items such as vegetables, fish, meat, casseroles, soups and stews, using established food production systems and utilizing equipment such as kettles, ovens, deep fryers, pressure steamers.
• Follows instructions from lead cook or supervisor for batch cooking of daily menu items to facilitate uninterrupted efficient operation of tray-line, dining room, and other service areas.
• Participates in monitoring of food quality, temperature, and accuracy.
• Completes set up and placement of food items on patient/resident tray-line and other food service areas.
• Assists, as directed, to facilitate the flow of work in the operations of kitchen procedures and food distribution.

BENEFITS INCLUDE:

• Medical, Dental and Vision insurance after 60 days of employment
• Company paid Life Insurance
• Paid vacation and holidays
• Short & Long Term Disability
• 403 (B) Retirement Plan with company matching funds after two years of full-time employment
• Direct Deposit

Supplemental Pay:

• Sign-on bonus

Schedule:

• 6am-2:30pm
• Overtime Available

We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.