Description
The Cook prepares, portions, and serves resident meals according to authorized menus while maintaining sanitation, food safety, and quality standards. The role may assist with food preparation, serving, table and tray setup, dishwashing, cleaning, inventory, temperature logging, and special nourishments, and may support the training or supervision of newly hired dietary staff. The position reports to the Dietary Manager, requires functional English literacy, adequate vision, physical ability to lift at least 25 pounds, and the ability to work in a facility kitchen with frequent interruptions and potential exposure to residents, infectious materials, and hazardous chemicals.
