Cook

Ross Manor•Bangor, ME

2d•Onsite

About The Position

The Ross Manor campus provides three professional levels of care and support for residents including assisted living, skilled rehabilitation and complete nursing care services. Under the ownership of First Atlantic Healthcare, Ross Manor follows in First Atlantic's long standing reputation for excellence in Long Term Care. Hourly Rate $18.25 - $20.25 Full Time with every other weekend Day and Evening Shifts available $1,000 sign on bonus! Prepare Wholesome, Delicious Meals: Join Us as a Cook! Are you the type of person who takes pride in creating appetizing, healthful meals, working with a dynamic team, and making a positive impression on residents, families, and visitors every single day? Working for a Maine-owned company while taking care of Maine people, our cooks play an essential role in resident health and happiness. If you want a rewarding culinary role where your hard work truly matters, we would love to have you on our team! About the Role Working for a Maine owned company while taking care of Maine people, our Cook works with a busy Dietary Services team to prepare appetizing and healthful food based on the nutrition and health needs of our residents. As part of a strong clinical team, providing amazing care and support to our residents, we invest in your future and allow for the ability to grow and build a career with us in health care and the food services field!

Requirements

Two years of related food service experience preferred.
Potential need for leadership skills and experience if supervising staff, accompanied by excellent communication skills (written and verbal).

Nice To Haves

Associate’s degree preferred, but not required.

Responsibilities

Review menus prior to food preparation, and handle the preparation, cooking, and service of a variety of foods tailored to resident nutritional needs.
Inspect special diet trays to assure they are correct and ensure all food and supplies for meals are readily available.
Maintain general upkeep of the kitchen, and dispose of food and waste in accordance with established policies.
Coordinate dietary services with other departments as necessary, help standardize work methods, and provide leadership and supervision to staff when needed.