Role OverviewUnder the supervision of food service management, coordinates production of hot foods and cold food and catered menu items. Monitors work of the other cooks and other staff members involved in food preparation to ensure production, performance, procedures and finished products meet quality and sanitation standards.
What You Will Do
Prepares and serves food items using standardized recipes, for regular and therapeutic diets and proper quantities according to the planned menu, resident choices, and production records. Maintains food service equipment and workspaces in a clean and safe condition at all times.
Why It Might Be a Fit
Must be able to read, write, speak, and understand the English language. Must possess the ability to deal tactfully with personnel, residents, family members, visitors, government agencies and personnel, and the general public.
Requirements
- A high school diploma or equivalent is preferred.
- Must have current Serv-Safe certification.
- Should have previous experience in Food Service Operations.
- One year’s experience as a cook in an institutional food service setting.
Benefits
- Dental insurance
- Vision insurance
- Health insurance
- Paid time off
- Retirement plan
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