L'Acadie COOK -CPT

Cary Medical Center•Van Buren, ME

5d•Onsite

About The Position

L’Acadie is seeking a reliable and skilled Casual Part-Time Cook to prepare meals for our residents in accordance with dietitian guidelines, State and Federal regulations, and Cary Medical Center policies and procedures. This position involves working independently for a single 12-hour shift during the week, between 6:00 AM and 6:00 PM. The ideal candidate will have experience in meal preparation in a healthcare or residential setting, attention to detail, and the ability to ensure safe, nutritious, and appealing meals for our residents. We take pride in our workplace culture — so much so that our employees have voted us one of the 2025 Best Places to Work in Maine for the fifth consecutive year. At Cary, you’ll be part of a supportive, collaborative team where your contributions truly matter.

Requirements

Previous cooking experience in a healthcare, assisted living, or similar setting preferred.
Knowledge of dietary restrictions and food safety standards.
Ability to work independently and follow established procedures.
Must be able to read and comprehend greater than grade 10 level of instruction.
Must be able to add, subtract, multiply, divide, perform fractions and calculate percentages.

Responsibilities

Must use all equipment per manufacturer specifications and recommendations.
Will assist in the inventory of food and supplies with regards to Dietary Services.
Must prepare all food items on the breakfast, dinner, and supper menu according to individual productions sheets and must pay particular attention to specialty diets as ordered by the primary Physician and Clinical Dietician.
Must maintain extremely high standards of quality in food preparation by the use of standardized recipes, proper cooking methods, and portion size, in coordination with state, federal requirements, and organizational policy and procedure.
Must ensure that all foods are served at appropriate temperatures as identified by state, federal requirements and organizational policy and procedure.
Must record food serving temperatures for each meal on the food production sheets.
Must pre-plan the meal for the following day and assists co-workers with thawing, preparation, stock, etc. for the following day's food preparation.
Must rotate all food by expiration date in the stock room and by use date in refrigerator.
Must follow all cooking and food prep guidelines as established by the US Department of Agriculture Food Safety and Inspection Service.
Must work closely with the Facility Manager in all areas of food production and special diets implementing changes.
All diet changes and substitutions are required to be reported to the Clinical Dietician.
Must record on all refrigeration, freezer, dishwasher, and ice maker temperatures on a daily basis.
Must prepare and educate self as much as possible on the molding of puree foods to make all meals attractive for each individual served.
When requested, is willing to adjust personal schedule to complete workload or cover for emergencies.
Must complete mandatory in-services on an annual basis.
Must maintain extremely high standards of sanitation, housekeeping, and infection control.
Answers telephone promptly; handles information with courtesy, accuracy and respect for patient confidentiality; receives information and distributes messages as necessary.
Performs work in a manner conducive to good guest/employee relations.
Displays courteous, respectful and compassionate behavior towards patients and other customers utilizing effective communication skills.
Seeks opportunities to become involved in the effort for service excellence.
Complies with local, state and federal laws and regulations.