Cook

Beaumont Rehabilitation and Healthcare Center; Anderson (IN); On-site; USD 27,000 - 38,000; Full time

Job summary

Beaumont Rehabilitation and Healthcare Center in Anderson, IN is seeking a Cook to prepare and cook meals for residents and maintain kitchen cleanliness.

You will follow the menu and standardized recipes, ensure proper portioning, and uphold safety and sanitation standards; manage timely meal service and respond to dining room concerns.

This role requires adherence to procedures and proper storage of dishes and equipment, with focus on quality and cost control.

Qualifications

• Prepares meals according to menu in a sanitary manner.
• Maintains kitchen cleanliness and sanitation standards.
• Follows standardized recipes and portioning for meals.

Responsibilities

• Prepare all food according to menu and recipes.
• Ensure proper preparation, portioning, and serving.
• Maintain sanitation, safety, and cleaning schedules.
• Label and date all food items and manage storage.

Skills

Food preparation

Sanitation

Food safety

Menu adherence

Time management

Portion control

Dishwashing

Job description

Beaumont is looking for Cook , you will prepare and cook meals for residents and maintains standards of kitchen cleanliness.
Essential Functions include:

• Prepares all food according to the menu in a safe, sanitary manner under the direction of the food services director.
• Ensures proper preparation, portioning, and serving of foods according to standardized recipes.
• Prepares quality food products according to standardized recipes and menus.
• Adheres to all safety and sanitation standards.
• Prepares food in a timely manner at specified meal times.
• Responds to community issues or concerns that may occur in the dining room.
• Follows departmental procedures including sanitation, safety, and cleaning schedules.
• Follows proper cleaning procedures and storage of all dishes, utensils and cooking equipment.
• Ensures all food in refrigerator, freezer, and dry storage are labeled and dated.
• Oversees proper food handling and utilization of all foods to prevent contamination, increase quality, and reduce cost.
• Suggests menu or recipe changes to utilize leftovers and other supplies.
• Cleans all food service equipment, kitchen and food storage areas.