Cook FT

LionStone Care; Fairfield (OH); On-site; USD 30,000 - 45,000; Full time

Benefits offered by this job

Health benefits including Medical, Dental & Vision

401k with company match

Employee Perks & Discount program

PTO + Company Holidays + Floating Holidays

Referral Bonus Program

Mentorship Programs

Growth Opportunities

Continued Education Loan Repayment Program

Job summary

LionStone Care in South Carolina is seeking a Cook responsible for preparing and cooking high-quality meals for residents and patients. This role emphasizes adherence to dietary restrictions and collaboration with the dietary team.

The ideal candidate should have a high school diploma and 1-2 years of cooking experience, preferably in a healthcare or restaurant setting. Benefits include health insurance, 401k matching, and various employee perks.

Qualifications

• Minimum of 1-2 years of cooking experience in a relevant setting.
• Demonstrated ability to follow recipes and adjust for dietary needs.
• Ability to work independently and as part of a team.

Responsibilities

• Prepare and cook meals according to established guidelines.
• Ensure food safety and sanitation practices are followed.
• Assist in inventory management and kitchen operations.
• Work closely with kitchen staff to ensure timely meal service.
• Interact professionally with residents and customers.

Skills

Food preparation techniques

Portion control

Kitchen safety practices

Time-management

Organizational skills

Education

High school diploma or equivalent

Formal culinary training or certification

Job description

Overview

The Cook is responsible for preparing and cooking nutritious, high-quality meals for residents, patients, or customers in a healthcare, long-term care, or restaurant setting. This role requires adherence to dietary restrictions, safe food handling practices, and a commitment to creating a pleasant dining experience. The Cook works closely with the dietary team to ensure that meals are prepared on time, meet nutritional guidelines, and accommodate individual preferences and needs.

Key Responsibilities

• Meal Preparation
  • Prepare and cook meals according to established menus, recipes, and dietary guidelines.
  • Ensure food is prepared and presented in an appealing and appetizing manner, with attention to portion control and individual dietary needs.
  • Follow special dietary requirements for residents or customers with specific health conditions, including low-sodium, diabetic, gluten-free, and other restricted diets.
• Food Safety and Sanitation
  • Ensure that all food is prepared in accordance with health and safety regulations, maintaining proper temperatures and safe food handling practices.
  • Clean and sanitize workstations, equipment, and utensils before, during, and after meal preparation.
  • Store food properly, following guidelines for labeling, dating, and rotating inventory to prevent spoilage.
  • Adhere to all local, state, and federal regulations regarding food handling, storage, and kitchen sanitation.
• Kitchen Operations
  • Assist in ordering and maintaining inventory of kitchen supplies and ingredients, ensuring an adequate supply of fresh, high-quality food items.
  • Collaborate with the dietary manager or head chef to plan menus and suggest new recipes or meal ideas.
  • Maintain a clean, organized, and efficient kitchen environment, ensuring all equipment is in good working condition.
• Team Collaboration
  • Work closely with kitchen staff, dietary aides, and other team members to ensure meals are served on time and meet the quality standards.
  • Communicate effectively with the dietary team about meal preparation, food allergies, and specific resident or customer needs.
  • Assist with training and mentoring new kitchen staff as needed.
• Customer Service
  • Interact professionally and courteously with residents, patients, or customers, responding to their preferences and feedback.
  • Address any concerns or requests related to meals or food service, ensuring a positive dining experience.

Qualifications

Education: High school diploma or equivalent. Formal culinary training or certification is preferred but not required.

Experience: Minimum of 1-2 years of cooking experience in a healthcare, long-term care, restaurant, or food service setting is preferred.

• Skills:
• Strong knowledge of food preparation techniques, portion control, and kitchen safety practices.
• Ability to follow recipes, adjust for dietary needs, and present food attractively.
• Excellent time-management and organizational skills, with the ability to handle multiple tasks in a fast-paced environment.
• Ability to work independently and as part of a team.

People-Centered Rewards

• Health benefits including Medical, Dental & Vision
• 401k with company match
• Early Pay via Tapcheck!
• Employee Perks & Discount program
• PTO + Company Holidays + Floating Holidays
• Referral Bonus Program
• Mentorship Programs
• Internal/Upskilling Growth Opportunities
• Continued Education Loan Repayment Program powered by Clasp