Cook

Prepare and serve meals using approved standardized recipes while maintaining sanitary conditions and adhering to federal, state, and local food safety regulations. Manage food production independently, monitor temperature and quality guidelines, and rotate menus to meet service schedules. Handle inventory, record production quantities, and manually log equipment and food temperatures for regulatory compliance. Prepare special and texture-modified dietary needs as directed. Maintain confidentiality of resident information and ensure all work areas meet health and hygiene standards. Work Mon-Fri with every other weekend required; a current SERV Safe certificate or ability to obtain one is required.