Cook

Velocity Health Group; Marshfield (MO); On-site; USD 32,000 - 34,000; Full time

Job summary

Velocity Health Group in Missouri seeks a Cook to prepare nutritious meals for adolescents in a residential setting. You will work under the Executive Chef to ensure meals support health and therapeutic goals while maintaining a clean, safe kitchen in line with licensing standards.

The role requires cooking experience, ability to follow recipes, accommodate dietary needs, and maintain product safety. Flex shifts and weekend work may be required.

Qualifications

• Knowledge of basic nutrition and portion control for adolescents.
• Ability to follow standardized recipes and adjust quantities.
• Familiarity with kitchen equipment and food safety practices.

Responsibilities

• Prepare and cook meals per approved menus and portion guidelines.
• Accommodate dietary needs including allergies and religious restrictions.
• Ensure meals meet nutritional requirements and safety standards.
• Assist with serving meals to patients and staff.
• Maintain cleanliness of kitchen, equipment, and prep areas.
• Record temperatures, logs, and inventory as required.

Skills

Nutrition knowledge

Portion control

Following recipes

Time management

Professionalism

Team collaboration

Composure under pressure

Respectful interaction with patients

Education

High school diploma or GED

Job description

Job Title: Cook

Reports To: Executive Chef

Classification: Full-Time

Compensation: $23-$25.00 per Hour

Location: Springfield, Missouri

Who We Are

Velocity Health Group (VHG) is redefining what it means to work in residential treatment. We currently operate a licensed residential treatment center for adolescent males ages 13-21 in Springfield, Missouri. By deeply investing in our employees, we are able to provide world class care to our patients. We’re committed to unlocking the potential of everyone who works at VHG, and we are dedicated to providing an unparalleled environment where our employees can grow and thrive personally, professionally, and financially.

Mission

To radically improve behavioral health outcomes by putting the right people – trained, valued, and inspired – at the center of care.

Vision

To revolutionize behavioral healthcare by setting a new national standard in treatment, training, and trust – anchored by the first behavioral health teaching hospital of its kind.

Position Summary

The cook is responsible for preparing and serving nutritious, well-balanced meals for patients and staff, in accordance with menus, dietary guidelines, and food safety regulations. Working under the supervision of the Chef, the Cook ensures that all meals support the physical health and therapeutic goals of youth, while maintaining a clean, safe, and positive kitchen environment in line with Missouri DSS licensing standards and trauma-informed care principles.

Essential Duties and Responsibilities

Meal Preparation and Service

• Prepare and cook meals and snacks in accordance with approved menus and portion guidelines.
• Accommodate special dietary needs, including allergies, religious restrictions, and medically indicated diets.
• Ensure that meals are visually appealing and meet nutritional requirements established by licensing and regulatory bodies.
• Assist with serving meals to patients and staff in a timely and organized manner.

Food Safety and Sanitation

• Follow all food safety protocols and sanitation standards as outlined by Missouri DSS, local health codes, and agency policies.
• Ensure proper storage, rotation, and labeling of food to prevent spoilage and contamination.
• Maintain cleanliness of all kitchen equipment, appliances, and food preparation areas.
• Record food temperatures, cleaning logs, and inventory data as required.

Team Collaboration

• Work collaboratively with the Chef, cooks, and staff to support consistent and positive meal experiences for all VHG patients and staff.
• Report any supply shortages or equipment issues to the Chef or supervisor.
• Participate in kitchen staff meetings and required food service training.

Supportive Engagement

• Interact respectfully with patients and staff during meal service while maintaining appropriate boundaries.
• Model healthy hygiene and food safety behaviors for patients who may participate in supervised kitchen-based life skills activities.

Required Knowledge, Skills, and Abilities

• Knowledge of basic nutrition, portion control, and special dietary considerations for adolescents.
• Ability to follow standardized recipes and adjust for appropriate quantities.
• Familiarity with kitchen equipment, food safety practices, and cleaning procedures.
• Strong organizational and time management skills to ensure timely meal service.
• Ability to maintain composure and professionalism in a fast-paced or high-stress environment.
• Ability to work in a high performance, low ego setting.

Minimum Qualifications

• Education: High school diploma or GED required.
• Experience: Minimum 1 year of experience in institutional or commercial cooking (e.g., school, hospital, Residential facility) preferred.
• Certifications: Valid food handler’s card required (e.g., ServSafe certification); CPR/First Aid preferred.
• Clearances: Must pass Missouri Family Care Safety Registry, fingerprinting, and any additional screenings required by Missouri DSS.
• Other Requirements: Ability to work flexible shifts, including weekends and holidays as needed.
• Must be physically able to lift up to 50 lbs and stand for extended periods.

Examples of Work Performed

• Prepare and serve daily meals for patients, meeting USDA and Missouri DSS guidelines.
• Follow specialized dietary instructions for patients with medical conditions and/or food allergies, ensuring proper substitution and preparation.
• Maintain clean and organized kitchen and dining areas, passing health inspections with no deficiencies.
• Monitor and report inventory shortages to Chef to ensure uninterrupted food service.
• Collaborated with staff to create a calm and respectful dining atmosphere.

Work Environment and Physical Requirements

• Work is performed in a commercial kitchen and dining area.
• Must be able to tolerate exposure to heat, cleaning chemicals, and kitchen equipment noise.
• Requires standing, walking, lifting, bending, and repetitive motion for the majority of the shift.
• May involve early morning, evening, weekend, or holiday shifts to meet program needs.

Disclaimer

This job description outlines the general nature and key responsibilities of the Cook position. Duties may be modified to meet the evolving needs of the organization or to comply with changes in regulatory or licensing requirements.