Cook

Role Summary: The Cook is responsible for planning and cooking a variety of meals, ensuring compliance with food safety and sanitation standards, and fostering a positive dining experience for clients. Under the supervision of the Kitchen Manager, the Cook collaborates with kitchen staff to maintain an organized and efficient kitchen environment, while also monitoring client feedback to continuously improve meal offerings.

Responsibilities:

• Prepare and cook a variety of nutritious meals that cater to dietary needs of clients.
• Ensure that all food handling, storage, and preparation meet health and safety regulations.
• Provide a safe and clean kitchen area for staff according to health, safety, and food regulations.
• Provide a safe and clean dining area for staff and clients according to health, safety, and food regulations.
• Accommodate special dietary needs and restrictions as requested.
• Engage with clients during mealtimes to gather feedback to ensure positive dining experience.
• Assist in receiving and organizing food supplies and maintaining appropriate inventory levels.
• Operate and maintain kitchen equipment safely and efficiently, reporting any issues to the Kitchen Manager.
• Maintain accurate records of food preparation and food storage equipment.
• Respond to emergencies and initiates action as required.
• Attend and participate in staff meetings and trainings. Respect and maintain the confidentiality of all client information in accordance with facility policy and HIPAA regulations.
• Other duties as assigned by kitchen manager to support overall kitchen operations.

Preferred Qualifications:

• Previous experience as a cook in a residential center, healthcare facility, or similar environment.
• General understanding of the use and misuse of chemicals and alcohol.
• Preferred candidates should be able to work well within a team and independently, effective communication skills, time management, ability to problem solve, and strong professional boundaries.
• Possess knowledge of HIPAA.
• Candidate must be sensitive to religious, ethnic, and cultural differences.
• Valid Food Managers Certification
• Food Allergen Certificate

Minimum Requirements:

• Food Managers Certification and Food Allergen Certificate or willing to obtain
• High School Diploma or GED
• Current CPR & First Aid Certification or willing to obtain
• Must successfully complete Background Check, Drug Screen, and TB Test

Physical Requirements:

• Ability to stand and walk for long periods of time.
• Ability to lift and carry up to 50 pounds.
• Proficiency in using kitchen tools and equipment.

Friday - Sunday 11:00am - 7:30pm