Cook

Sapphire of Maplecrest; Belvidere Township (IL); On-site; USD 19,000 - 30,000; Full time

Job summary

Sapphire of Maplecrest in Belvidere Township, IL, is seeking a Cook for the Dietary Department. You will perform designated work and cleaning routines, prepare meals, supervise staff, and report to the Dietary Manager.

You will ensure proper temperatures, follow recipes, and support residents with timely meals while maintaining safety and sanitation standards. Flexible hours and teamwork are essential.

This role requires ServSafe certification and the ability to lift up to 50 lbs.

Qualifications

• High School or Culinary Tech Graduate.
• Ability to read, understand and follow recipes, production sheets counts, diet orders, tray tickets and all employee responsibilities and flows.
• Understand after training on computer software system for resident information and preferences.
• Must be ServSafe Certified or able to earn within the first 90 days.

Responsibilities

• Prepare and portion hot and cold menu items according to proper menu and recipe as noted on the production sheet counts.
• Serve Resident meals according to the correct meal service times.
• Coverage for any staff members who call out due to illness.
• Assure all correct food and equipment temperatures are being recorded by meal.
• Daily resident and facility employee interaction to assure residents are satisfied and being provided correctly.
• Maintain highest standard of sanitation as required by the state Department of Health regulations.
• Practice clean, safe work environment.
• Willing to work flexible work hours.
• Track inventory and communicate to the Dietary Manager any low supplies or place orders for needed items.
• Label, wrap and date all unused food items in the correct areas.
• Must be able to lift up to 50lbs.
• Support and follow Pollak Innovation Management and facility Policies and Procedures.
• Assure staff is clocking in on time as per their schedule.
• Discipline staff not completing their job assignments correctly.
• Conduct daily huddle meetings for staff communication and direction.

Skills

Recipe reading

Production sheets

Dietary orders

Staff supervision

Heavy lifting

Education

High School or Culinary Tech Graduate

Tools

Resident information system

Job description

PositionSummary

The Cook performs designated work and cleaning routines for the Dietary Department to include preparing meals correctly and timely, supervising employee staff, and is accountable to the Dietary Manager. In the absence of the Dietary Manager, the Cook is accountable for overseeing and supporting the staff.

Qualifications

• HighSchoolorCulinaryTechGraduate.
• Abilitytoread,understandandfollowrecipes,productionsheetscounts,dietorders,trayticketsandallemployeeworkresponsibilitiesandflows.
• Understandaftertrainingoncomputersoftwaresystemforresidentinformationandpreferences.
• MustbeServSafeCertifiedorabletoearnwithinthefirst90daysofstarting.

Duties

• The Cook works under the direction of the Dietary Manager.

Responsibleforthefollowingdailyactivitiesbutnotlimitedtosuchasfollows:

• Preparingandportionshotandcoldmenuitemsaccordingtopropermenuandrecipeasnotedontheproductionsheetcounts.
• ServingResidentmealsaccordingtothecorrectmealservicetimes.
• Coverageforanystaffmemberswhocalloutduetoillness.
• Assureallcorrectfoodandequipmenttemperaturesarebeingrecordedbymeal.
• Dailyresidentand facility employee interactiontoassureresidentsaresatisfied and being provided correctly.
• MaintainhigheststandardofsanitationasrequiredbythestateDepartmentofHealthregulations.
• Practiceclean, safeworkenvironment.
• Willing to work flexible work hours.
• Track inventory and communicate to the Dietary Manager and low supplies or place orders for needed items.
• Label, wrap and date all unused food items in the correct areas.
• Must be able to lift up to 50lbs
• Support and follow Pollak Innovation Management and facility Policies and Procedures.

Responsible for the following daily activities in the absence of the Dietary Manager as follows but not limited to:

• Assure staff is clocking in on time as per their schedule.
• Discipline staff not completing their job assignments correctly.
• Conduct daily huddle meetings for staff communication and direction.