Cook

Old Dominion Rehabilitation and Nursing; Newport News (VA); On-site; USD 36,000 - 48,000; Full time

Benefits offered by this job

Health Insurance

Dental + Vision

401(k)

Tuition reimbursement through ECPI

1.5 Holiday Pay

1.5 Overtime Pay

Employee recognition programs

Daily Pay

Job summary

Old Dominion Rehabilitation and Nursing is seeking a cook to prepare resident meals according to diet specifications, menus, and facility procedures under the Dietary Director's supervision. Responsibilities include cooking in large quantities, ensuring proper temperatures, maintaining sanitation, serving meals, and supporting special events.

Strong English communication and teamwork are essential. This role requires a high school diploma or GED and at least one year of experience in food

Qualifications

• High school diploma or GED or equivalent related work experience.
• Minimum of one year related experience in preparing foods in large quantities.
• Effective verbal and written English communication skills.
• Highest level of professionalism with the ability to maintain confidentiality.
• Ability to communicate at all levels and work well in a team environment.

Responsibilities

• Meet physical and sensory requirements and work in the described environment.
• Identify and participate in process improvements to enhance workflow and customer experience.
• Prepare and cook resident meals according to menu and portion sizes.
• Cook foods to proper methods and temperatures for best yield and safety.
• Maintain cleanliness and sanitation of work area and equipment.
• Inspect and present meals to meet dietary guidelines and quality expectations.
• Serve meals according to planned menus and diet plans.
• Assist with special events and as directed by the Administrator.

Skills

Verbal & written English

Teamwork

Attention to detail

Organizational skills

Work under pressure

Education

High school diploma or GED

Job description

Summary

Prepare food in accordance with prescribed resident diet specification, facility procedures, and dietary and sanitary regulations under the supervision of the Dietary Director.

Benefits

• Health Insurance
• Dental + Vision
• 401(k)
• Tuition reimbursement through ECPI
• 1.5 Holiday Pay
• 1.5 Overtime Pay for every hour worked over 40 hours per week
• Employee recognition programs
• Daily Pay

Essential Duties & Responsibilities

• Meet physical and sensory requirements stated below, and be able to work in the described environment.
• Identify and participate in process improvement initiatives that improve the customer experience, enhance workflow, and/or improve the work environment.
• Prepare and cook resident meals in quantities according to menu and number of persons served.
• Prepare meals according to proper methods and cooking temperatures for best utilization and yield of meats and other foods.
• Clean work area and equipment in accordance with sanitation requirements.
• Taste, smell, and observe all foods prepared to confirm with recipes, and good taste and appetizing appearance.
• Consistently prepare meals on time so that serving schedules are met.
• Serve food according to dietary guidelines, checking each tray for completeness and accuracy.
• Monitor portion control guidelines for individual residents to prevent food waste.
• Prepare foods for facility personnel, families, visitors, and for special occasions and events as directed by the Administrator.
• Prepare and serve food and meals in accordance with planned menus, diet plans, recipes, portion, and temperature control procedures and facility policies.
• Inspect special diet trays to ensure that the correct diet is served to the resident.
• Attend in‑service education programs in order to meet facility educational requirements.
• Other special projects and duties as assigned.

Job Requirements

• High school diploma or GED required or equivalent related work experience.
• Minimum of one (1) year related experience in preparing foods in large quantities.
• Effective verbal and written English communication skills.
• Highest level of professionalism with the ability to maintain confidentiality.
• Ability to communicate at all levels of organization and work well within a team environment in support of company objectives.
• Customer service oriented with the ability to work well under pressure.
• Strong attention to detail and accuracy, excellent organizational skills with ability to prioritize, coordinate, and simultaneously maintain multiple projects with high level of quality and productivity.
• Strong analytical and problem‑solving skills.
• Ability to work with minimal supervision, take initiative and make independent decisions.
• Ability to deal with new tasks without the benefit of written procedures.
• Approachable, flexible and adaptable to change.
• Function independently, and have flexibility, personal integrity, and the ability to work effectively with employees and vendors.

Physical and Sensory Requirements

• Moderate physical activity: push, pull, move, and/or lift a minimum of fifty (50) pounds to a minimum height of three (3) feet and be able to push, pull, move, and/or carry such weight a minimum distance of fifty (50) feet.
• Standing and/or walking for more than eight (8) hours per day.
• Bending and/or stooping for more than one (1) hour at a time.