AL - Cook

Alois Alzheimer's Care Center; Cincinnati (OH); On-site; USD 35,000 - 52,000; Full time

Benefits offered by this job

Health benefits

401k with match

Early Pay via Tapcheck

PTO & holidays

Job summary

Alois Alzheimer's Care Center is seeking a Cook to prepare nutritious meals in a healthcare setting. You will follow dietary guidelines, manage portions, and ensure meals meet residents’ needs with appealing presentation.

Ideal candidates have 1–2 years in healthcare or food service, strong time-management, and collaboration with the dietary team to plan menus and improve dining experiences. On-site role supporting a compassionate care environment.

Qualifications

• High school diploma or equivalent.
• Formal culinary training or certification is preferred but not required.
• 1–2 years of cooking experience in healthcare, long-term care, restaurant, or food service is preferred.
• Ability to follow recipes, adjust for dietary needs, and present food attractively.
• Strong time-management and organizational skills, with the ability to handle multiple tasks in a fast-paced environment.

Responsibilities

• Prepare and cook meals according to established menus and dietary guidelines.
• Ensure meals are appealing in presentation and portion controlled.
• Follow special dietary requirements including low-sodium, diabetic, gluten-free diets.
• Maintain food safety and sanitation standards at all times.
• Collaborate with dietary team to plan menus and recipes.
• Keep kitchen assets clean, organized, and well maintained.

Skills

Food safety

Portion control

Menu adaptation

Time management

Teamwork

Kitchen sanitation

Education

High school diploma

Culinary training preferred

Job description

The Cook is responsible for preparing and cooking nutritious, high-quality meals for residents, patients, or customers in a healthcare, long-term care, or restaurant setting. This role requires adherence to dietary restrictions, safe food handling practices, and a commitment to creating a pleasant dining experience. The Cook works closely with the dietary team to ensure that meals are prepared on time, meet nutritional guidelines, and accommodate individual preferences and needs.Key Responsibilities:Meal Preparation:Prepare and cook meals according to established menus, recipes, and dietary guidelines.Ensure food is prepared and presented in an appealing and appetizing manner, with attention to portion control and individual dietary needs.Follow special dietary requirements for residents or customers with specific health conditions, including low-sodium, diabetic, gluten-free, and other restricted diets.Food Safety and Sanitation:Ensure that all food is prepared in accordance with health and safety regulations, maintaining proper temperatures and safe food handling practices.Clean and sanitize workstations, equipment, and utensils before, during, and after meal preparation.Store food properly, following guidelines for labeling, dating, and rotating inventory to prevent spoilage.Adhere to all local, state, and federal regulations regarding food handling, storage, and kitchen sanitation.Kitchen Operations:Assist in ordering and maintaining inventory of kitchen supplies and ingredients, ensuring an adequate supply of fresh, high-quality food items.Collaborate with the dietary manager or head chef to plan menus and suggest new recipes or meal ideas.Maintain a clean, organized, and efficient kitchen environment, ensuring all equipment is in good working condition.Team Collaboration:Work closely with kitchen staff, dietary aides, and other team members to ensure meals are served on time and meet the quality standards.Communicate effectively with the dietary team about meal preparation, food allergies, and specific resident or customer needs.Assist with training and mentoring new kitchen staff as needed.Customer Service:Interact professionally and courteously with residents, patients, or customers, responding to their preferences and feedback.Address any concerns or requests related to meals or food service, ensuring a positive dining experience.Education: High school diploma or equivalent. Formal culinary training or certification is preferred but not required.Experience: Minimum of 1-2 years of cooking experience in a healthcare, long-term care, restaurant, or food service setting is preferred.Skills:Strong knowledge of food preparation techniques, portion control, and kitchen safety practices.Ability to follow recipes, adjust for dietary needs, and present food attractively.Excellent time-management and organizational skills, with the ability to handle multiple tasks in a fast-paced environment.Ability to work independently and as part of a team.People-Centered Rewards:Health benefits including Medical, Dental & Vision401k with company matchEarly Pay via Tapcheck!Employee Perks & Discount programPTO + Company Holidays + Floating HolidaysReferral Bonus ProgramMentorship ProgramsInternal/Upskilling Growth OpportunitiesContinued Education Loan Repayment Program powered by Clasp