Cook

Sandstone Post Acute; Bryan (OH); On-site; USD 17,000 - 25,000; Full time

Job summary

Sandstone Post Acute in United States (Ohio) is seeking a dependable cook to prepare meals for a large-scale operation in a long-term care setting. You will follow menus, use standardized recipes, and ensure food safety and quality throughout preparation and service.

The role supports two shifts (5:00am-2:00pm and 2:00pm-8:30pm), with emphasis on timely meal service, portion control, and diet-specific cooking as needed.

Qualifications

• High school diploma or equivalent preferred.
• Experience as cook in a large-scale operation is a plus but not required.
• Experience in long term care is a plus but not required.

Responsibilities

• Prepares meal items according to planned menus and standardized recipes.
• Reviews menus and census information to determine food quantities.
• Prepares food following safety guidelines and regulations.
• Assists with food ordering, storage and prep as directed.
• Maintains standards for food quality and uses standardized recipes.
• Operates kitchen equipment such as blenders, mixers, slicers, steamers, ovens, ranges.
• Prepares consistency-modified and diet foods as needed.
• Completes prep tasks including washing, peeling and cutting vegetables and fruits.
• Prepares and serves food attractively and checks palatability by tasting.
• Monitors and records food temperatures prior to service.

Skills

Food preparation

Food handling

Menu coordination

Safety compliance

Education

High school diploma or equivalency

Tools

Blenders

Mixer

Food slicer

Steamer

Convection oven

Range

Tilt skillet

Job description

POSITION DESCRIPTION

Responsible for preparing and serving meals according to the menu, monitoring methods of food handling, preparation, meal service, and equipment cleaning. Safely and efficiently provides nutritionally appropriate food. Ensures the provision of quality food service and nutrition care in accordance to Federal, State and Local regulations.

Available shifts are 5:00am- 2:00pm and 2:00pm -8:30pm.

QUALIFICATIONS

• High school diploma or equivalency preferred.
• Experience as cook in a large-scale cooking operation a plus but not required.
• Experience in long term care a plus but not required.

RESPONSIBILITIES

• Prepares meal items according to planned menus and standardized recipes; refers to supervisor or dietitian the need for menu changes.
• Reviews menus, resident census information, production guides and pre-prep sheets to determine type and quantities of food to be prepared.
• Prepares food according to safe food handling guidelines per company policy and procedure and state and federal codes and regulations;
• Assists with food ordering, storage and preparation as designated by the supervisor; Prepares food in a timely manner to preserve food quality and serve meal on time.
• Maintains standards for food preparation and quality of food service; uses nutritionally equivalent substitutes when required; Follows standardized recipes.
• Operates a variety of kitchen utensils and equipment such as blenders, mixer, food slicer, steamer, food processor, convention oven, range and tilt skillet; Bakes, roasts, broils, and steams food items to prepare for consumption
• Prepares consistency modified and diet foods appropriately; Prepares and assists with special function meals.
• Completes pre-preparation as needed or assigned including washing, peeling and cutting vegetables and fruits to prepare for use; Slices meat and measures or weighs for menu compliance and nutrition accuracy.
• Prepares and serves food attractively using gravies, sauces and garnishes as on menu; Tests and observes food by tasting for palatability.
• Monitors and records food temperatures prior to meal service.
• Makes and records menu changes under the direction of the supervisor; Uses nutrition equivalent substitutes when required and refers to supervisor or registered dietitian for approval.
• Uses proper hand washing techniques; Thaws foods appropriately; Stores food using correct packaging and labeling; Uses gloves appropriately and changes when required; Checks refrigerators and freezers for correct temperatures.
• Follows the cleaning schedule; Cleans the equipment and work area after each use; Sweeps and mops kitchen floors when assigned; Takes trash to dumpster if assigned; Washes pots and pans when assigned.
• Assumes responsibility for meeting meal schedules.
• In the absence of the Dietary Manager, Dietary Aide is accountable to the Cook.
• Other duties, responsibilities and activities may change or assigned at any time with or without notice.