Willingway
Cook
Hiring Timeframe
2-4 Weeks
Experience
Intermediate-level
Location
On-Site
Benefits
Dental Insurance
Health Insurance
Paid Time Off
Vision Insurance
Job Description
Plan, prepare, and serve appealing, nutritious, and high-quality meals and snacks for clients, staff, and visitors within a residential care facility. Working in accordance with dietitian-approved menus, dietary guidelines, and sanitary standards, the Lead Cook oversees food ordering, inventory control, therapeutic meal preparation, and proper infection control across all kitchen and dining areas.
Job Responsibilities & Requirements
Key Responsibilities:
- Food Preparation & Culinary Operations: Prepare entrees, vegetables, soups, salads, and desserts following established recipes, dietary guidelines, and portion controls; adjust cooking techniques to accommodate food allergies, sensitivities, and special therapeutic diets.
- Meal Service & Steam Line Setup: Set up, label, and monitor steam tables to present meals attractively; serve food during designated meal periods and maintain line stock to prevent delays.
- Food Safety, Temperature & Inventory: Maintain accurate daily temperature logs for food and equipment; ensure proper stock rotation (FIFO), labeling, dating, and storage; assist with supply ordering, receiving deliveries, and inventory checks.
- Kitchen Sanitation & Leadership: Direct support staff during meal prep and service; inspect and clean kitchen equipment, appliances, and work areas using proper infection control protocols; remove waste to dumpsters and ensure a clean, orderly kitchen.
Requirements:
- Education: High School Diploma or GED equivalent required.
- Experience: Minimum two (2) years of food service experience preparing meals in an institutional setting (e.g., hospital, school, residential facility, or cafeteria) preferred.
- Certifications: Active ServSafe or equivalent state-approved food safety certification (or required to obtain upon hire as mandated by facility/state standards).
- Core Competencies: Proficiency in therapeutic diet preparation, food temperature logging, commercial kitchen equipment operation, and team delegation.
