Cook- PT w​/availability morning shift and evening shift

Cook – Part‑Time
Availability: 6 a.m.–2 p.m. & 11 a.m.–7 p.m. (some weekends)

The Cook prepares palatable, nutritionally sound meals consistent with the department’s policies, procedures, and state/federal laws. The Cook ensures that foods are prepared and served at the proper temperature and time, and works with the Director of Food Service to allocate resources efficiently, ensuring each resident receives food that meets nutritional and quality standards.

• Assists with meal, salad, dessert, snack, and between‑meal nourishment preparation.
• Serves nourishments in accordance with procedural guidelines.
• Properly stores leftovers/ opened food.
• Follows procedures for serving partner meals.
• Offers menu substitutions and records them.
• Complies with infection control policies.
• Delivers trays to patients/residents on halls and in dining area.
• Assists with serving/pouring beverages and prepares coffee/tea.
• Cleans tables after each meal.
• Cleans work area at the end of shift, sweeping, mopping, and storing cleaning equipment.
• Removes garbage from kitchen areas and hoses out garbage containers.
• Scrapes, washes dishes, pots and pans, and stores properly.
• Records freezer and walk‑in refrigerator temperatures.
• Maintains dishwasher and dish sink; checks water temperature and sanitizing strip levels.
• Maintains supply stock and stores items per procedures.
• Sets up tray line and performs tray line service.
• Operates dish machine, garbage disposal, mixer, blender, meat slicer, steamer, coffee and tea maker.
• Uses, cleans, and maintains serving equipment.
• Applies food‑handling regulations and assists in supervising kitchen staff.
• Follows recipes and prepares foods that correspond to menu cycles prepared by the Dietitian.
• Assists with supervision of kitchen staff, assembling trays, cleaning, and storage of supplies and equipment.
• Maintains supply of food substitutes to accommodate resident choices, cultural, ethnic, and religious preferences.
• Inspects trays following meal service for resident acceptance and reports findings to Dietary Manager.
• Uses food‑preparation equipment per manufacturer instructions and follows cleaning and maintenance schedules.
• Handles, stores, and disposes of food supplies and prepared food in compliance with department procedures and regulations.

Minimum

Education Required:

High school diploma or its equivalent.

Minimum Experience

Required:

One year institutional food service experience as a cook.

Additional Qualifications (Preferred): Experience in long‑term care food production.

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As an Equal Employment Opportunity employer, all qualified applicants will receive consideration without regard to race, color, religion, sex, national origin, disability, or veteran status.