Line Cook

State of Oklahoma•Lawton, OK

1d•Onsite

About The Position

The Line Cook is the heart of our kitchen, responsible for preparing high-quality, nutritious meals that provide our veterans with a 5-star dining experience. This role requires a blend of culinary skill, efficiency, and passion. You will ensure that every meal, whether a standard dish or a therapeutic diet, is prepared to the highest standards of taste and presentation while strictly adhering to Oklahoma State Department of Health (OSDH), CMS safety regulations and US Department of Veterans Affairs.

Requirements

High School Diploma or equivalent.
Current ServSafe® Food Handler certification.
Must pass the Oklahoma State Department of Health (OSDH) required criminal background check via the OK-Screen system.
Minimum of 2 years of experience as a cook in a healthcare setting OR a high-volume, fast-paced restaurant.
Familiarity with IDDSI standards for texture-modified diets (mechanical soft, pureed) and OSDH Title 310 Chapter 675 regulations.
2+ Years Professional Cooking
ServSafe + Local County Food Permit
Knowledge of IDDSI / Therapeutic Diets CMS / OSDH Regulations
Ability to stand for long shifts (8+ hours) and work in a high-temperature environment.
Ability to lift to 50 lbs. (large stock pots, ingredient crates).
Ability to reach, bend, and move quickly in a fast-paced environment.
Sufficient proficiency in the English language to perform the essential functions of the position.

Nice To Haves

Paid On-Site Skill Demonstration

Responsibilities

Prepare meals that exceed "nursing home" expectations, focusing on seasoning, freshness, and eye-appealing presentation.
Prepare specialized diets (e.g., low-sodium, renal, or thickened liquids) exactly as prescribed. Must be proficient in IDDSI consistency standards to ensure resident safety.
Follow standardized recipes and portion controls to ensure every veteran receives a consistent, high-quality meal.
Always maintain a “survey-ready” workstation to ensure the facility passes all annual USDVA and OSDH inspections.
Record food temperatures at the time of completion and throughout service. Ensure hot foods are held at 135°F or above and cold foods at 41°F or below per Oklahoma Health Code.
Maintain a sanitized work area. Strictly follow cross-contamination prevention protocols (separation of raw proteins and ready-to-eat foods).
Execute meal service with restaurant-level efficiency to ensure food is served hot and on time.
Alert the Dietary Manager when supplies are low and ensure proper "First-In, First-Out" (FIFO) rotation of all ingredients.
Work closely with the Dietary Manager and nursing staff to accommodate special resident requests or changes in diet orders. Candidates must posses sufficient proficiency in the English language to perform the essential functions of the position.
Performs other related duties as assigned consistent with the responsibilities of the position and agency operations.