Cook

Mission Point Health Care; Lamont (MI); On-site; USD 28,000 - 42,000; Full time

Job summary

Mission Point Health Care seeks a Cook to prepare meals in accordance with federal, state, local standards and the Dietary Manager’s directions. You will deliver nutritious meals to residents and staff while upholding quality, sanitation and safety standards.

You will review menus, prepare diet trays, and ensure accurate portions and timely service. The role emphasizes adherence to dietary plans, sanitation, and infection-control policies in a hospital or care setting.

Qualifications

• Six months of paid quantity food preparation experience using recipes for 25–50 servings.
• Training in quantity food preparation, estimating quantities, storing supplies, sanitation, and safety.

Responsibilities

• Prepare and serve various food items.
• Report exposures to blood, body fluids, infectious materials, and hazardous chemicals to the Director of Food Services.
• Assure staff compliance with state and federal regulations.
• Review menus prior to preparation.
• Inspect special diet trays to ensure correct diet is served.
• Ensure dietary procedures follow established policies.
• Prepare meals per planned menus and standardized recipes.
• Serve food with approved portion controls.
• Follow infection control and universal precautions.
• Assist in keeping the department clean and stocked.

Skills

Food safety

Meal prep

Reading & writing

Sanitation basics

Education

Experience in quantity food preparation (6 months)

Job description

Job Title: Cook

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Position Summary:

The Cook prepares food in accordance with current applicable federal, state, and local standards, guidelines and regulations, with our established policies and procedures, and as may be directed by the Dietary Manager. The Cook is responsible for preparing, working with and delivering food according to the nutritional needs of the resident. This position provides food and customer service to patients, residents, and personnel while maintaining high standards of quality, sanitation and safety.

Principal Duties and Responsibilities:

• Prepare and serve various food items.
• Report occupational exposures to blood, body fluids, infectious materials, and hazardous chemicals to the Director of Food Services.
• Assures staff compliance with all state and federal regulations.
• Complies with schedule as established by Food & Nutrition Manager.
• Review menus prior to preparation.
• Inspect special diet trays to assure that the correct diet is served to the resident.
• Ensure that all dietary procedures are followed in accordance with established policies.
• Assist in establishing a food service production line, etc., to assure that meals are prepared on time.
• Process diet changes and new diets as received from Nursing Services.
• Prepare meals in accordance with planned menus.
• Prepare and serve meals that are palatable and appetizing in appearance.
• Serve food in accordance with established portion control procedures.
• Prepare food for therapeutic diets in accordance with planned menus.
• Prepare food in accordance with standardized recipes and special diet orders.
• Review care plans to assure that current dietary information is consistent with foods served.
• Prepare and serve substitute foods to residents who refuse foods served.
• Prepare food in accordance with sanitary regulations as well as our established policies.
• Ensure that safety regulations and precautions are followed at all times by all personnel.
• Follow established Infection Control and Universal Precautions policies and procedures when performing daily tasks.
• Assist/direct daily or scheduled cleaning duties in accordance with established policies and procedures.
• Ensure that the department is maintained in a clean and safe manner by assuring that necessary equipment and supplies are maintained.
• Assist in maintaining food storage areas in a clean and properly arranged manner at all times.
• Ensure that food and supplies for the next meal are readily available.
• Assist in inventorying and storing in-coming food, supplies, etc., as necessary.
• Recommend to the Administrator the equipment and supply needs of the department.
• Make only authorized food substitutions.
• Assist in food preparation for special meals, for parties, etc.
• Report all accidents/incidents as established by department policies. Fill out and file reports as directed.
• Perform other tasks as required.
• Attend meetings as required.

Required/Desired Qualifications:

Education, Training, and Experience:

• Minimum of six months paid quantity food preparation and working with recipes of at least 25-50 servings.
• Must have had some formal or on-the-job training in quantity food preparation, estimating quantities of food needed, storing food supplies, general kitchen management and principles and requirements of sanitation and safety in handling food and equipment.
• Prefer some knowledge of therapeutic diets.

Specific skills, knowledge, and abilities:

• Able to prepare and ensure service of nutritional meals at the proper times and temperatures, preserving flavor and appearance.

• Able to read, write, and follow written and oral instructions including some calculations.
• Basic knowledge of attractive food service, sanitation and safety.

Other Special Requirements:

• Manual dexterity required to operate modern office equipment.
• Ability to travel as needed or assigned.