Oakmont Cook

Under the general direction of the food service director/head chef, the Oakmont Cook is responsible for proper functioning and food preparation of the dietary department and assumes primary responsibilities of the head cook during their absence. The role supports inventory management, training of new personnel, and maintaining sanitary food-handling techniques and meal quality. Duties include assisting with menu development, recipe file maintenance, overseeing dietary equipment usage, documenting meals, and ensuring resident meal service aligns with dietary preferences and safety requirements. Supervisory duties include shift oversight for Dietary Aides and coordination with the Food Service Director. Qualifications include a high school diploma or equivalent, and preferred Food Sanitation Certification and at least one year of Cook experience. Ability to travel as needed is noted among the responsibilities.