Cook | Full Time | 11a- 7p

Harmony Senior Services•Chesapeake, VA

1d•$19 - $22

About The Position

The Cook prepares meals according to approved menus and recipes while accommodating residents’ special dietary needs. The Cook maintains an orderly, safe kitchen and helps ensure the kitchen is ready for meal service. In the absence of the Dining Services Director and Dining Services Supervisor, the Cook supervises dietary staff to support efficient kitchen operations. The role includes monitoring food handling and temperatures, storing and labeling leftovers, controlling portions, preparing food for upcoming meals, and making menu substitutions only with the Dining Services Director’s approval. The Cook learns residents’ dietary requirements and preferences, watches for changes in their needs, and treats residents, visitors, and staff courteously while following confidentiality policies. The Cook also assists with training dietary employees, conducts in-services and training as directed, and attends required staff meetings and in-services. The position is full-time, scheduled for 11 a.m. to 7 p.m., with a flexible schedule that includes evenings, weekends, and holidays. The listed pay range is $19.00–$22.00.

Requirements

Experience in dining services.
Serv-Safe certification, or willingness to complete certification within 60 days of hire.
Basic understanding of food service operations and familiarity with the duties of other dietary positions.
Ability to read, write, and make simple calculations; learn quickly and apply learned principles; and follow oral and written directions.
Experience in food preparation and cooking, including estimating required food quantities.
Knowledge of sanitation and safety principles for handling food and equipment.
Ability to stand for long periods and withstand temperature extremes, wet or humid conditions, and noise.
Ability to lift 50 pounds regularly or at least eight times per shift and carry heavy objects for 20 feet.
Ability to pull, push, grasp, and reach to perform cooking activities.
Organized, able to work well with people as part of a team, and able to maintain good personal hygiene.
Must wear the designated uniform, including slip-resistant footwear, during working hours.
Willingness to work a flexible schedule that includes evenings, weekends, and holidays.

Responsibilities

Prepare and present menu items according to standard recipes and residents’ dietary needs.
Keep the work area clean and orderly, including floors, and participate in weekly cleaning routines.
Report faulty equipment, broken or chipped tableware, and food trays; remove damaged items from meal service.
Record refrigerator and freezer temperatures twice daily and immediately report incorrect temperatures to a supervisor.
Ensure leftover food is cooled, stored, identified, and dated properly.
Follow food safety practices and monitor portion sizes to minimize food waste.
Remove frozen food for upcoming meal preparation and begin preparation for the next day’s meal.
Make menu substitutions when items are unavailable, only with approval from the Dining Services Director.
Supervise assigned duties to ensure the kitchen is ready for meal service and, on evening shifts, ready for the next day’s operation.
Take and record food temperatures three times daily.
Learn residents’ dietary requests and preferences, and remain alert to changes in their dietary needs, likes, and dislikes.
Treat residents, visitors, and staff courteously and follow confidentiality policies regarding resident information.
Supervise dietary staff in the absence of the Dining Services Director and Dining Services Supervisor.
Assist in training new dietary employees and conduct in-services and training as directed by the Dining Services Director.
Attend required in-services and staff meetings.