Cook

The Culinary Cook prepares nutritious, appropriately portioned meals for residents per physician orders, ensures foods are prepared, stored, and served safely, maintains cleaning schedules, operates kitchen equipment safely, and participates in quality assurance programs under the supervision of the Director of Nutrition and Food Services. Key duties include portioning and serving meals, proper thawing and storage, verifying menus and production sheets, recording temperatures and substitutions, labeling and dating foods, maintaining inventory controls, and communicating effectively with residents, families, and staff. Requires a high school diploma or equivalent and at least 18 years of age; six months of large-quantity food preparation experience is preferred. Benefits include paid time, life insurance, telehealth, and other team-member perks.