BHC Cook

Brewster Place; Topeka (KS); On-site; USD 32,000 - 42,000; Full time

Job summary

Brewster Place is seeking a kitchen staff member to handle menu-driven meal production for Health Center facilities in Topeka, KS. The role emphasizes sanitary kitchen practices, accurate food preparation, and teamwork across dining services.

Responsibilities include following recipes, maintaining HACCP standards, supervising staff when needed, and supporting catering/activities. A High School diploma with specialized training is required, with 0–2 years of experience preferred.

Qualifications

• Education: High School plus Specialized Training
• Experience: 0-2years
• Certification: N/A
• Any preferred education/skills/certifications: N/A

Responsibilities

• Follows menu and prepares the highest quality meals for Redwood, Assisted Living, and Evergreen facilities.
• Follows specific recipes to maintain consistency.
• Maintains HACCP guidelines and ensures proper food temperatures.
• Operates kitchen equipment safely and keeps workstation clean and organized.
• Supervises staff in the absence of managers and coordinates catering and activities.
• Ensures leftovers are stored properly and inventory is rotated using FIFO.

Skills

Sanitation

Teamwork

Staff supervision

Education

High School plus Specialized Training

Job description

Job Details

Job DetailsJob Location: Health Center - Topeka, KS 66611Position Type: Full TimeJob Shift: Day

Position Purpose

Responsible for menu and catering/activities meal preparation. Responsible for meal production as well as all diet modifications. Foods are prepared from raw ingredients whenever possible. Responsible for maintaining a sanitary kitchen workstation. Will work closely with Dining Service Aides. Able to supervise staff when IL supervisor is not present. Able to work as a team member with other kitchen and facility personnel. Supervise kitchen staff in absence of Dining Service Manager to ensure coverage of all positions.

Key Responsibilities/Duties

• 1. Follows menu and menu extensions for Redwood, Assisted Living, and Evergreen. Prepares the highest standard of quality food for all facilities.
• 2. Follows specific recipes outlined in recipe book to maintain consistency.
• 3. Complies with all quality standards, department rules, policies and procedures. Makes sure all paperwork is completed
• 4. Communicates stock needs to supervisor. Assists with food purchasing as needed.
• 5. Works on catering functions as needed.
• 6. Follows production sheets. Must look ahead and plans production. This planning will include remaining informed of daily catering/activity functions. Assign staff needs for catering.
• 7. Knows how to operate the kitchen equipment properly and has working knowledge of the simple elements involved in cooking. Cook slowly and not at high temperatures. Do not overcook vegetables.
• 8. All foods must be checked often for proper browning, tenderness and moisture content.
• 9. Foods are cooled according to HACCP guidelines when ready for storage.
• 10. Make certain that all items are properly labeled, dated and covered before being stored in refrigerator or freezer.
• 11. Maintains food temperatures on steam table temperature a least 140 degrees.
• 12. Tests all cooked foods for quality and proper temperature before placing on the steam table. All temperatures are documented on Food Temperature Log.
• 13. Pulls meats and other food items for thawing at the proper time and uses proper food thawing techniques. Frozen food items are dated when pulled to thaw under refrigeration.
• 14. Responsible for seeing that the steam table is emptied after the meal is served. All leftover foods must be properly stored in small containers and labeled with the food name and date.
• 15. Responsible for keeping the leftovers neat and orderly to facilitate timely use. Outdated items are discarded appropriately.
• 16. Responsible for sweeping and mopping work area. Will keep mop bucket and mop in clean, sanitary condition.
• 17. Keeps storeroom, refrigerators and freezers in clean, orderly condition. Stores all stock in proper place. Ensures food items are rotated to maintain freshness. Utilizes food in a First In – First Out method.
• 18. Checks all refrigerator/freezer temperatures and records on Refrigerator/Freezer Temperature Log. Takes appropriate action for temperatures out of range.
• 19. Responsible for cleaning kitchen equipment and entire workstation. Makes sure equipment is turned off before clocking out.
• 20. Maintains a professional appearance at all times, clean and well groomed, as per handbook and department standards.
• 21. Demonstrates complete understanding of department policies and procedures. Directs and leads staff according to department policies and procedures in absence of supervisor.
• 22. Exhibits outstanding attendance and punctuality and takes corrective action to prevent recurring absences.
• 23. Displays an enthusiastic and positive approach to all assignments. Remains flexible when accommodating catering/activities requests.
• 24. Develops a positive working relationship with department and organization staff. Avoids conflict.
• 25. Views as required, safety and risk management films and reviews fire safety and disaster plans.
• 26. Completes shift work, as assigned, timely and thoroughly in accordance to department standards.

The most significant duties have been included in this description. This does not preclude the assignment of occasional additional or developmental duties. The organization reserves the right to modify this job description as needed to accurately reflect duties assigned.

QualificationsRequirements

• Education: High School plus Specialized Training
• Experience: 0-2years
• Certification: N/A
• Any preferred education/skills/certifications: N/A