Cook

Royal Plaza Retirement Living•Lewiston, ID

17d•Onsite

About The Position

The Cook is responsible for preparing high-quality, nutritious meals for residents in accordance with pre-planned menus, dietary requirements, and food safety standards. Reporting directly to the Culinary Director, the Cook assists in managing food inventory, supports dietary staff, and ensures a clean, organized, and efficient kitchen environment. This role plays a key part in enhancing the dining experience for residents while maintaining compliance with all applicable health and safety regulations.

Requirements

Knowledge of safe food preparation and handling techniques.
Knowledge of basic nutrition and food.
Skilled in quantity food production.
Ability to read and write at a level appropriate for the job.
Ability to communicate effectively with residents and their family members and at all levels of the organization.
Ability to be patient and polite.
Ability to be accurate, concise, and detail-oriented.
Ability to read, speak, understand, and communicate effectively in English through verbal and written means.
Ability to do basic math.

Responsibilities

Prepare meals according to pre-planned cycle menus, ensuring food is nutritious, flavorful, and visually appealing.
Follow standardized recipes and portion control guidelines to minimize waste and maintain consistency.
Ensure all food is cooked and held at proper temperatures and served within scheduled timeframes.
Assist with food prep tasks and support dietary aides and dishwashers as needed.
Maintain cleanliness and organization of kitchen equipment, appliances, and storage areas.
Receive, inspect, and store food and supplies; rotate stock and monitor inventory levels.
Assist with checking in deliveries and ensuring quality and accuracy of received items.
Coordinate kitchen cleanup with dishwashing staff after each meal service.
Fill in as needed for various roles including prep cook, dietary aide, and dishwasher.
Support training and orientation of dietary staff in food safety, sanitation, and kitchen procedures.
In the absence of the Culinary Director, oversee kitchen operations and supervise dietary staff to ensure smooth meal service.
Monitor and document refrigerator and freezer temperatures; report any discrepancies.
Ensure compliance with all state and federal food safety regulations and company policies.
Maintain a positive and respectful environment for residents and staff.
Perform other duties as assigned by the Culinary Director.