Cook

Duncaster Inc; Bloomfield Township (OH); On-site; USD 25,000 - 36,000; Part time

Benefits offered by this job

401(k) with match and profit sharing

Free on-site parking

Discount employee meals

Employee recognition program

Job summary

Duncaster is seeking a Cook to work under the Executive Chef, ensuring sanitation and quality in food preparation for a healthcare setting. You will follow recipes, check ingredients, and coordinate with the Dining Room Manager to support daily meal service.

Responsibilities include preparing meals per menu, labeling and storing items properly, and adhering to HACCP and health regulations. Per diem shifts run 6:00am–8:00pm with pay at $22.00 per hour, plus benefits listed by the facility.

Qualifications

• High school diploma or equivalent required; culinary program desirable.
• 2 years cooking experience, preferably in healthcare or senior living.
• CPR and Heimlich training; HACCP procedures understood.

Responsibilities

• Review menus and production sheets to determine quantities.
• Prepare, portion and arrange foods per recipes and standards.
• Maintain sanitation and health regulations across kitchen areas.
• Label, date, and store prepared foods following the three-day rule.
• Assist with opening/closing protocols and menu development with chefs.

Skills

Food safety

HACCP knowledge

Batch cooking

Sanitation standards

CPR/Heimlich training

Education

High school diploma

Culinary program desirable

Tools

Commercial kitchen equipment

Job description

As a Best of Hartford organization, a career at Duncaster in more than just a place to work. Here, you can fulfill your passion for helping others and become part of something meaningful that pays you back in inspiring, heartfelt ways you may have never experienced.

Duncaster offers residents a plan for life with independent living, assisted living, memory care and skilled nursing services all on a beautiful campus-like setting. Our residents share a bond of mutual respect with our staff that builds memorable and lasting relationships.

Overview

Under the supervision of the Executive Chef, the Cook is responsible for adherence to all sanitation and food handling protocols, preparation of food in accordance with sanitary regulations and departmental policies and procedures; assigned pre-meal preparation; all opening or closing protocols; development of new menus in cooperation with the Executive Chef and Dining Room Manager.

Essential Functions

• Reviews menus and production sheets daily and per meal to determine type and quantities of meats, vegetables, soups, salads or desserts to be prepared.
• Measures and mixes ingredients using a variety of utensils such as mixers, grinders, blenders and shredders.
• Produces food and supplies from refrigerator, freezer or other storage areas, using FIFO system.
• Works independently making sure that all food is prepared on time and as specified on the menu.
• Follows established health regulations and department standards.
• Performs duties in an independent manner with minimal need for direct supervision.
• Observes and tastes all food being made to improve flavor or texture as needed.
• Accurately labels and dates all prepared foods, maintaining the three-day rule.
• Reports all hazardous conditions or equipment and of all accidents and incidents on a timely basis.
• Assures that food preparation and storage areas are maintained in a clean and properly arranged manner at all times.
• Performs other duties as assigned.

Education and Experience

• High school diploma or equivalent is required.
• A degree from a post-secondary culinary arts program is desirable but not required.
• 2 years related experience as a cook, preferably in a healthcare environment.
• Training in CPR and Heimlich maneuver.
• Full understanding and use of H.A.C.C.P. protocols.
• Knowledge of batch cooking, general use of standardized recipes, sanitation, food borne illness, and cross-contamination policies and procedures.
• Background experience in volume production.
• Committed to quality and strict sanitation procedures and have experience in the preparation and presentation of pureed foods.

Hours

Per Diem - 8 hour shifts between 6:00am - 8:00pm

Pay

$22.00 per hour

What are the benefits?

• 401(k) with match and profit sharing
• Free Access to our Aquatic & Fitness Center & to our beautiful walking trails throughout our campus
• Discount employee lunches
• Duncaster Spotlight Employee Recognition Program
• Referral bonuses
• Free on-site parking
• Shoes for Crews - discounted safety shoes for all staff
• Yearly performance increases plus additional bonus opportunities
• Employee Appreciation Events held throughout the year by our own “Funcaster” Committee