Cook

OPCO Skilled Management; Saint Charles (MO); On-site; USD 32,000 - 42,000; Full time

Job summary

Laurel Meadows Wellness & Rehabilitation seeks a full-time Cook to prepare and serve meals according to menus, monitor food handling, and ensure nutrition care compliance with regulations. The role emphasizes safety, quality food service, and timely meal delivery in a care facility.

The Cook will follow standardized recipes, assist with ordering and inventory, and work with supervisors/dietitians on menu adjustments while maintaining high sanitation standards and proper temperature controls.

Qualifications

• High school diploma or equivalent preferred.
• Two years as cook in a large-scale operation preferred.
• One year’s work experience in long term care preferred.

Responsibilities

• Prepares meal items according to planned menus and standardized recipes; refer to supervisor or dietitian for changes.
• Reviews menus, census information, production guides and pre-prep sheets to determine food quantities.
• Prepares food according to safety guidelines per policy and state/federal codes.
• Assists with food ordering, storage and preparation; serves meals on time.
• Maintains standards for food preparation and quality; uses nutritionally equivalent substitutes when required.
• Operates kitchen equipment (blender, mixer, slicer, steamer, processor, oven, range, tilt skillet) to prepare items.
• Prepares consistency-modified and diet foods; assists with special function meals.
• Performs prep tasks like washing, peeling, chopping vegetables, and weighing meat for nutrition accuracy.
• Presents food attractively with gravies, sauces and garnishes; tastes for palatability.
• Monitors and records food temperatures before meal service.

Skills

Food preparation

Menu planning

Quality standards

Nutritious meals

Education

High school diploma or equivalent

Job description

Cook Full-time

Sunday thru Thursday

10:30 a.m. - 7 p.m.

Job Summary

The Cook will be 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.

QUALIFICIATIONS

• Highschool diploma or equivalency preferred.
• Two years as cook in a large-scale cooking operation, preferred.
• One year’s work experience in long term care preferred.

RESPONSIBLITIES

• 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.

Laurel Meadows Wellness & Rehabilitation provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.