Cook

North Central Health Care•Wausau, WI

40d•$19 - $21•Onsite

About The Position

Cook Opportunity: The Cook is responsible for preparing, cooking, and serving high-quality food for residents, clients, employees, and visitors across all Nutritional Services areas including the cafeteria and Bistro. This role follows standardized recipes, production sheets, and menus to ensure proper nutrition, flavor, safety, and consistency. The Cook ensures full compliance with state, federal, and local regulations including CMS, Food Code, Joint Commission, and Health Department requirements. In the absence of the Nutritional Services Supervisor/Manager, the Cook provides essential supervisory support to maintain operations. What You’ll Get: The starting pay range for this role is $19.40 - $21.13, based on experience. This job is a full-time, in person position. The hours are usually 6:00am – 2:30pm, and an occasional 11:00am - 7:30pm, with every other weekend and holiday required. PTO, paid holidays, health insurance, dental insurance, vision insurance, on-site bistro and cafeteria, employee assistance program, newly updated facility, and more. As a full-time employee of NCHC, you are eligible for the Wisconsin Retirement System (WRS). The WRS is a hybrid defined benefit plan. It contains elements of both a 401(k) or defined contribution plan and a defined benefit plan. Participating staff contribute 7.2% and NCHC will match this at 100% each pay period! What You Bring: Required: High School diploma or equivalent. Ability to read, understand, and follow standardized recipes, diet orders, safety procedures, and production sheets. Preferred: More than 1 year of cooking experience in a skilled nursing facility, hospital or closely related healthcare area. Experience in institutional cooking In evaluating candidates for this position, North Central Health Care may consider a combination of education, training, and experience which provides the necessary knowledge, skills, and abilities to perform the duties of this position. What a Cook does at NCHC: Reviews menus, diet orders, recipes, and production sheets to determine food types and quantities needed. Prepares, cooks, and portions food for residents, staff, and visitors, ensuring appropriate texture, consistency, temperature, and presentation. Accurately follows standardized recipes to meet nutritional requirements and ensure quality taste and appearance. Uses appropriate equipment and tools (e.g., blenders, grinders, slicers, kettles, steamers, griddles) to prepare menu items. Adjusts seasonings, ingredients, and preparation methods as needed to maintain quality and flavor. Adheres to all sanitation and infection-control standards required by CMS, state and federal food codes, Joint Commission, and Health Department. Ensures cleanliness of work areas, equipment, and utensils in accordance with departmental procedures. Regularly tests and documents food temperatures; maintains required temperature logs for food, refrigerators, freezers, and chillers. Practices safe food handling, allergen awareness, and cross-contamination prevention. Serves as the acting supervisor during weekends, holidays, or when the Nutritional Services Supervisor/Manager is unavailable. Provides work direction, assigns tasks, mentors new cooks, and assists with problem resolution. Supports staffing needs by managing call-ins and contacting on-call or leadership personnel as needed. Interacts with residents, staff, and peers to obtain feedback and support meal satisfaction. Works cooperatively with dietitians, nursing staff, and office staff to ensure residents receive accurate diet orders and accommodations for allergies or intolerances. Engages with team members to coordinate meal preparation, portioning, and service. Uses UKG, OnShift, email, and date-coding systems to complete required tasks. Performs additional duties as assigned to support departmental operations. Working Environment and Physical Requirements: Frequent standing, walking, bending, and repetitive movements. Lifting up to 50 pounds frequently. Ability to smell, taste, and hear for food quality, safety, and environmental awareness. Ability to handle hot equipment, steam, sharp tools, and fast-paced kitchen conditions. Primarily indoor kitchen environment with exposure to heat, steam, humidity, and background noise. Exposure to cleaning chemicals, odors, and potential biological hazards due to proximity to healthcare settings. Occasional contact with irritated or agitated individuals.

Requirements

High School diploma or equivalent.
Ability to read, understand, and follow standardized recipes, diet orders, safety procedures, and production sheets.

Nice To Haves

More than 1 year of cooking experience in a skilled nursing facility, hospital or closely related healthcare area.
Experience in institutional cooking

Responsibilities

Reviews menus, diet orders, recipes, and production sheets to determine food types and quantities needed.
Prepares, cooks, and portions food for residents, staff, and visitors, ensuring appropriate texture, consistency, temperature, and presentation.
Accurately follows standardized recipes to meet nutritional requirements and ensure quality taste and appearance.
Uses appropriate equipment and tools (e.g., blenders, grinders, slicers, kettles, steamers, griddles) to prepare menu items.
Adjusts seasonings, ingredients, and preparation methods as needed to maintain quality and flavor.
Adheres to all sanitation and infection-control standards required by CMS, state and federal food codes, Joint Commission, and Health Department.
Ensures cleanliness of work areas, equipment, and utensils in accordance with departmental procedures.
Regularly tests and documents food temperatures; maintains required temperature logs for food, refrigerators, freezers, and chillers.
Practices safe food handling, allergen awareness, and cross-contamination prevention.
Serves as the acting supervisor during weekends, holidays, or when the Nutritional Services Supervisor/Manager is unavailable.
Provides work direction, assigns tasks, mentors new cooks, and assists with problem resolution.
Supports staffing needs by managing call-ins and contacting on-call or leadership personnel as needed.
Interacts with residents, staff, and peers to obtain feedback and support meal satisfaction.
Works cooperatively with dietitians, nursing staff, and office staff to ensure residents receive accurate diet orders and accommodations for allergies or intolerances.
Engages with team members to coordinate meal preparation, portioning, and service.
Uses UKG, OnShift, email, and date-coding systems to complete required tasks.
Performs additional duties as assigned to support departmental operations.