Cook/Kitchen Staff - $14 per HOUR

The hiring establishment is a healthcare facility specializing in providing comprehensive food and nutrition services tailored to meet the needs of residents in hospitals, nursing care facilities, and related medical institutions. This facility operates with a strong commitment to maintaining federal, state, and local health standards, ensuring the safety, satisfaction, and well-being of its residents through meticulous food preparation and service. Known for its adherence to strict dietary guidelines and sanitation protocols, the facility emphasizes quality meals that cater to special diets and nutritional requirements as prescribed by healthcare professionals. This establishment values professionalism, teamwork, and a welcoming environment for both residents and staff, striving to operate efficiently within the dynamic healthcare sector. The role available here is that of a Cook, a pivotal position responsible for preparing food according to standardized recipes, special diet orders, and planned menus while following all regulatory guidelines. The Cook plays a key role in supporting the overall food and nutrition services, working under the direction of the Head Cook/Chef and Certified Dietary Manager. This position requires a blend of culinary skills, compliance with strict dietary and safety procedures, and the ability to manage food production in a timely manner. Beyond preparing meals, the Cook also undertakes various administrative, safety, and personnel functions to maintain a smooth food service operation. This includes processing diet changes, coordinating with other departments, ensuring food quality and portion control, handling equipment and inventory, and assisting in staff development through training and workshops. The Cook must be capable of working in a fast-paced, sometimes high-stress environment where residents’ needs and dietary specifications take precedence. The role demands close attention to sanitation standards, food safety, and infection control policies to protect the health of both residents and staff. Communication skills are essential as interaction with nursing staff, medical personnel, residents, and visitors form part of the daily routine. The job also involves physical demands such as lifting, moving equipment, and enduring variable kitchen temperatures. The position may occasionally require working beyond regular hours, including weekends and emergency callbacks. While a formal educational requirement is not mandatory, previous food preparation experience, especially in a supervisory capacity within healthcare settings, is preferred. Candidates must demonstrate leadership qualities, the ability to follow written and oral instructions, and a strong commitment to maintaining cleanliness and safety in the kitchen and dining areas. The successful applicant will have the ability to deal tactfully with residents, families, and staff, possess the stamina to handle mental and emotional stress, and be willing to embrace new food preparation methods to improve operations. Overall, this is an excellent opportunity for culinary professionals seeking to contribute to the healthcare food service industry in a meaningful and impactful way.

• No minimum education required
• one year food experience in a supervisory capacity preferred
• ability to cook a variety of foods in large quantities
• ability to read, write, speak and understand English
• ability to make independent decisions
• ability to deal tactfully with others
• knowledge of food procedures
• leadership ability
• ability to follow oral and written instructions
• ability to maintain supplies, equipment, work area cleanliness and inspections
• patience, tact, cheerful disposition and enthusiasm
• willingness to handle residents based on maturity
• ability to seek and incorporate new food methods
• must not pose health or safety threat to others