Cook Double Weekend

Victorian Estates•Yukon, OK

11h•Onsite

About The Position

Victorian Estates is hiring a Cook to prepare and serve food for residents in accordance with menus, standardized recipes, production requirements, facility procedures, dietary needs, and food safety and sanitation regulations. The role includes safe food handling and storage, meal preparation and portion control, monitoring and recording food temperatures, cleaning kitchen areas and equipment, and ensuring residents receive meals that meet quality and presentation standards. The Cook supports timely food production and service, follows infection-control and safety procedures, and helps maintain the kitchen’s operational and regulatory compliance. In the absence of the Nutrition Services Manager, the Cook may complete departmental reviews and oversee overall departmental function, communicating with the Administrator and/or Director of Nurses. Other duties may be assigned.

Requirements

One year of experience as a cook in a hotel, restaurant, hospital, or similar institution is preferred.
Food handler’s card required, or Food Safety Certification where required by local ordinance.
Fundamental understanding of sanitation, cleanliness, and personal hygiene.
Ability to communicate tactfully with coworkers, residents, family members, visitors, government agencies, and the general public.
Regular, predictable, and dependable attendance.

Responsibilities

Follow safe food handling and storage guidelines for raw and prepared foods.
Complete the daily Quick Check departmental review when the Nutrition Services Manager is absent or as requested.
Test and record hot and cold food temperatures and temperatures in cold food storage areas; bring negative results to a supervisor’s attention.
Discard expired or contaminated food properly.
Follow and enforce handwashing, glove use, hair-restraint, infection-control, universal-precaution, and protective-wear requirements.
Follow and enforce methods to control cross-contamination.
Prepare food using standardized recipes, production worksheets, required quantities, and special-diet requirements.
Use available spreadsheets, prep-at-a-glance materials, and production guides to support timely meal production and portion control.
Pull, thaw, and prepare food in advance of production needs.
Ensure food is served during meal service hours and preserve its quality, temperature, and appearance.
Serve meals using facility methods and correct portion control, plating, and presentation guidelines; provide texture-appropriate garnishes.
Perform daily and scheduled cleaning of the kitchen and equipment according to sanitation procedures.
Clean and sanitize serving lines and work areas after each use; clean and arrange food storage areas.
Store, chill, and reheat leftovers properly.
Use the three-compartment sink properly and clean cooking pots and pans.
Assist other department staff as needed to support timely production, service, and cleanup.
Close the kitchen on the PM shift in accordance with policy and regulatory requirements.
In the absence of the Nutrition Services Manager, oversee departmental function and compliance and communicate with the Administrator and/or Director of Nurses.
Perform other duties as assigned.