Cook (FT)

Ridgeview Institute Smyrna•Smyrna, GA

About The Position

The Cook prepares and serves breakfast, lunch, and dinner for patients and facility staff according to the approved menu cycle and production sheets. The role collaborates with kitchen team members to support timely, efficient food preparation and service. Duties include preparing and cooking a variety of foods, presenting and occasionally serving dishes, monitoring ingredient quality and station inventory, and maintaining food safety, sanitation, and cleanliness standards. The Cook also sets up workstations, handles and stores food and ingredients, and performs opening and closing procedures. The position is full-time and non-exempt, with an expected compensation range of $16.00 to $18.00 per hour.

Requirements

At least two years of experience in quantity cooking.
Basic knowledge of modified diets.
Training in food service sanitation.
Possession of a food service food handler’s permit, as required.
Experience using industrial kitchen equipment and utensils.
Strong culinary skills and knowledge of cooking techniques.
Attention to detail in presentation, flavor, and consistency.
Ability to work collaboratively in a team-oriented kitchen.
Knowledge of food safety and hygiene practices.
Flexibility to work different shifts, including weekends and evenings.
Positive attitude, willingness to learn, and passion for culinary arts.
Ability to work occasional overtime and flexible hours.

Nice To Haves

Some prior kitchen supervisory experience is helpful.

Responsibilities

Prepare and serve breakfast, lunch, and dinner meals for patients and facility staff according to approved menus and production sheets.
Collaborate with kitchen team members to ensure timely and efficient food preparation during service.
Ensure ingredients and final products are fresh; check ingredient quality and freshness.
Follow recipes, including measuring, weighing, and mixing ingredients.
Bake, grill, steam, and boil meats, vegetables, fish, poultry, and other foods.
Present, garnish, and arrange finished dishes, and occasionally serve food.
Maintain a clean and safe work area, including handling utensils, equipment, and dishes.
Handle and store ingredients and food appropriately.
Maintain food safety and sanitation standards; clean and sanitize work areas, equipment, and utensils.
Execute opening and closing procedures.
Set up workstations with required ingredients and equipment.
Monitor station inventory levels.
Adapt to high-pressure situations and busy service periods.