Cook

Lakeview Terrace Retirement Community; Umatilla (FL); On-site; USD 32,000 - 48,000; Full time

Job summary

Lakeview Terrace Retirement Community is seeking a Cook to support efficient kitchen operations by collaborating with the Lead Cook on menu planning, food preparation, and ensuring safety and cleanliness standards. You will help manage inventory, minimize waste, supervise staff when needed, assist with catering functions, and ensure compliance with health regulations and organizational standards.

Qualifications include a High School Diploma or GED and prior cook experience in a restaurant,

Qualifications

• High School Diploma or GED is required.
• Prior cook experience in a restaurant, hospital, or extended care facility is required.

Responsibilities

• Collaborate with the Lead Cook on menus, breads, and desserts.
• Estimate quantities of food supplies and assist with re-ordering stock.
• Check daily menus and prepare for the next day with advance prep.
• Prepare meats, main dishes, vegetables, breakfast items, breads, and desserts.
• Standardize recipes to meet menu requirements.
• Prevent waste and use leftovers creatively.
• Maintain portion control of food served.
• Prepare serving line trays to look attractive and appetizing.
• Label, date, and store leftovers and ingredients used.
• Keep ovens and cooking areas clean and orderly; close the kitchen if on a late shift.
• Assist with catering functions within the Community and Health Care Center.
• Comply with sanitary codes and health regulations.
• Take and record food and fridge temperatures daily.
• Supervise staff in the absence of senior cooks.
• Attend required trainings and in-services.

Skills

Menu planning

Food preparation

Health & safety

Team supervision

Education

High School Diploma or GED

Tools

Inventory management

Job description

The Cook supports the efficient and high-quality operation of the kitchen by collaborating with the Lead Cook in menu planning and food preparation, ensuring food safety and cleanliness standards, maintaining inventory, minimizing waste, and contributing to an attractive and appetizing meal presentation. This role also involves supervising staff when needed, assisting with catering functions, and upholding compliance with all relevant health regulations and organizational standards.

Key Responsibilities

• Work closely with the Lead Cook to coordinate menus, plan breads and desserts.
• Estimate the quantity of food supplies needed for menu items and assist in re-ordering stock to meet menu needs.
• Check the menu daily to ensure all menu items are available and prepare for the following day with advance preparations.
• Prepare meats, main dishes, vegetables, breakfast items, breads, and desserts.
• Assist in standardizing recipes to meet menu requirements.
• Prevent waste and use leftovers innovatively.
• Assist in maintaining portion control of food served.
• Prepare serving line trays of food in an attractive and appetizing manner.
• Label, date, and store leftovers and ingredients used during and after food preparation.
• Keep all ovens and cooking equipment clean and in good repair; maintain all cooking areas neat, clean, and orderly.
• If assigned to the late shift, ensure the kitchen is properly closed down at the end of the business day.
• Provide assistance and suggestions for catering functions within the Community and Health Care Center.
• Comply with all sanitary codes imposed by government agencies upon the facility.
• Take and record all food and fridge temperatures daily.
• Supervise staff in the absence of the Executive Chef, Sous Chef, or Lead Cook.
• Perform other duties as assigned by the Supervisor.
• Attend all required in-services and trainings.

Qualifications

• Education: High School Diploma or GED required.
• Experience: Prior cook experience in a restaurant, hospital, or extended care facility required.