Cook

Spring Harbor; Columbus, Northern (GA, KY); Hybrid; USD 28,000 - 42,000; Full time

Job summary

Spring Harbor in Columbus, GA, seeks a Cook to prepare meals for residents and guests in accordance with production sheets and approved diets. You will follow portion controls, maintain sanitation, and coordinate with the culinary team during events.

Qualifications include a high school diploma or equivalent; a Culinary Arts degree or 2+ years of fine dining experience is preferred, with knowledge of soups and sauces. Ability to read, write, and perform basic math is required.

Qualifications

• Must have high school diploma or equivalent.
• Culinary Arts degree or 2+ years of fine dining experience preferred.
• Knowledge of soups and sauces.
• Ability to read, write, follow directions, and perform basic math.
• Familiar with food preparation in quantities and seasoning requirements.
• Knowledge of routine diets and kitchen equipment use.

Responsibilities

• Prepare and cook food items for residents, guests, and personnel, following production sheets and modified diets as approved by the Consulting Dietician.
• Serve food from the production line during meal periods, adhering to portion sizes and presentation guidelines.
• Maintain a clean and sanitized workstation; clean and break down equipment.
• Set up stations, lift and store large food cases, and properly label prepared foods.
• Perform utility tasks when needed.
• Attend in-service training sessions and coordinate with Chef and team for events.

Skills

Reading & writing

Basic math

Food prep

Teamwork

Education

High school diploma or equivalent

Culinary Arts degree

Job description

Summary
The Cook prepares palatable and properly portioned food for residents and guests in accordance with production sheets, standardized recipes, preparation methods, portion control, time schedules, sanitary standards, and serving procedures.

Essential Functions

• Prepare and cook food items for residents, guests, and personnel, following production sheets and modified diets as approved by the Consulting Dietician.
• Serve food from the production line during meal periods, adhering to portion sizes and presentation guidelines.
• Maintain a clean and sanitized workstation; clean and break down equipment.
• Set up stations, lift and store large food cases, and properly label prepared foods.
• Perform utility tasks when needed.
• Attend in-service training sessions and coordinate with Chef and team for events.

Qualifications

• High school diploma or equivalent preferred.
• Culinary Arts degree or 2+ years of fine dining experience preferred.
• Knowledge of soups and sauces.
• Ability to read, write, follow directions, and perform basic math calculations.
• Familiar with food preparation in quantities and seasoning requirements.
• Knowledge of routine diets and kitchen equipment use.

Special Demands

• Positive attitude toward customer service and interest in geriatric care.
• Flexibility to work overtime or rotating shifts.

Mental & Physical Requirements

• Ability to stand, walk, bend, twist, and reach.
• Must be able to lift and carry 15 lbs or more.
• Work in a kitchen environment with noise, interruptions, and temperature changes.