Cook

Advanced Health Care of Cincinnati•Sharonville, OH

1d•Onsite

About The Position

The Cook I prepares and serves nutritious, appetizing meals for residents, providing high-quality dining experiences that meet their dietary needs and preferences. This role plans and cooks meals according to menus, recipes, and dietary guidelines; coordinates meal preparation and service; monitors food and equipment inventory; and follows food safety, sanitation, infection control, and facility procedures. The Cook may assist with menu planning and recipe development and collaborates with dietary staff to coordinate meal service and respond to resident concerns. The position is performed onsite in a medical setting. The schedule may be full-time or part-time and includes weekdays, weekends, on-call work, 8-hour shifts, and rotating every other weekend. Starting pay is $17 per hour.

Requirements

High school diploma or equivalent.
Food Handlers certificate or ServSafe certificate required.
At least 1 year of experience in a skilled nursing care facility or other medical facility.
Knowledge of food-safety regulations, sanitation practices, and dietary guidelines.
Ability to follow recipes, measure ingredients accurately, and perform cooking techniques consistently.
Strong organizational and time-management skills, including the ability to prioritize and work efficiently in a fast-paced environment.
Excellent communication and interpersonal skills to interact professionally with residents, staff, and visitors.
Commitment to providing high-quality dining experiences and customer service to residents and their families.
Ability to maintain composure and manage workplace stress.
Ability to work independently and as part of a team.
Ability to sit, stand, bend, reach, talk, hear, stoop, kneel, crouch, stretch, and twist.
Stamina to stand for extended periods while cooking, plating, and serving.
Ability to lift and carry pots, pans, trays, and food containers weighing up to 20 pounds as needed.
Manual dexterity for tasks such as chipping, slicing, and handling kitchen utensils and equipment.
Ability to follow safety protocols for preventing burns, cuts, slips, and other kitchen accidents, including safe handling of knives, hot surfaces, and equipment.
Ability to maintain regular attendance and punctuality according to the department supervisor’s or manager’s schedule.
Ability to accept criticism and deal calmly and effectively with high-stress situations.

Responsibilities

Plan, prepare, and cook meals according to planned menus, recipes, and dietary guidelines, following portion sizes, food safety standards, and nutritional requirements.
Coordinate meal preparation schedules, including planning, ingredient preparation, cooking, and serving, to deliver meals on time.
Monitor food, ingredient, and kitchen-equipment inventory and place orders as needed to maintain stock and minimize waste.
Follow standardized recipes and portion-control guidelines to accommodate residents’ dietary restrictions, preferences, and therapeutic needs.
Ensure food is cooked, stored, and served at appropriate temperatures to prevent foodborne illness and maintain quality and safety.
Maintain cleanliness and sanitation of kitchen areas, surfaces, equipment, utensils, and storage areas in compliance with health department regulations.
Assist with menu planning and recipe development, incorporating resident feedback, seasonal ingredients, and special dietary considerations.
Collaborate with dietary staff, including Dietary Managers, Nutritionists, and Dietary Aides, to coordinate meal service, address resident concerns, and support resident satisfaction.
Follow facility policies and procedures, including infection-control protocols, safety regulations, and quality-assurance measures related to food service.
Participate in training and educational opportunities to develop culinary skills, food-safety knowledge, and professional skills.
Perform other duties as requested by management.