Cook Full Time

Apploi; Rolling Meadows (IL); On-site; USD 19,000 - 30,000; Full time

Job summary

Apploi is seeking a Cook for the Dietary Department to prepare meals, supervise staff, and ensure proper sanitation and food safety standards. The Cook reports to the Dietary Manager and steps in during their absence to support team operations.

Responsibilities include portioning meals, recording temperatures, tracking inventory, and coordinating with the Dietary Manager to meet menu specs and resident preferences. Flexibility with hours is required.

Qualifications

• High School diploma or Culinary Tech graduate.
• Ability to read recipes, production sheets, diet orders and tray tickets.
• Familiarity with computer software for resident information after training.
• ServSafe certification or ability to earn within 90 days.

Responsibilities

• Prepare and portion hot and cold items per menu and recipes.
• Serve resident meals at correct service times.
• Cover for staff during illness.
• Record temperatures of food and equipment.
• Interact with residents and facility staff to ensure satisfaction.
• Maintain sanitation as required by health regulations.
• Track inventory and place orders as needed.
• Label, wrap and date unused food items.
• Possess ability to lift up to 50 lbs.
• Support facility policies and procedures.

Skills

Reading recipes and production sheets

Supervising staff

Understanding dietary orders and tray

Food safety and sanitation

Ability to lift up to 50 lbs

Education

High School Diploma or Culinary Tech Graduate

Tools

Resident information software

Job description

PositionSummary:

The Cook performs designated work and cleaning routines for the Dietary Department to include preparing meals correctly and timely, supervising employee staff, and is accountable to the Dietary Manager. In the absence of the Dietary Manager, the Cook is accountable for overseeing and supporting the staff.

Qualifications:

• HighSchoolorCulinaryTechGraduate.
• Abilitytoread,understandandfollowrecipes,productionsheetscounts,dietorders,trayticketsandallemployeeworkresponsibilitiesandflows.
• Understandaftertrainingoncomputersoftwaresystemforresidentinformationandpreferences.
• MustbeServSafeCertifiedorabletoearnwithinthefirst90daysofstarting.

Duties:

• The Cook works under the direction of the Dietary Manager.
• Responsibleforthefollowingdailyactivities but not limited to as follows:
• Preparingandportionshotandcoldmenuitemsaccordingtopropermenu and recipeas noted on theproductionsheetcounts.
• ServingResidentmealsaccordingtothecorrectmealservicetimes.
• Coverageforanystaffmemberswhocalloutduetoillness.
• Assureallcorrectfoodandequipmenttemperaturesarebeingrecordedbymeal.
• Dailyresidentand facility employee interactiontoassureresidentsaresatisfied and being provided correctly.
• MaintainhigheststandardofsanitationasrequiredbythestateDepartmentofHealthregulations.
• Practiceclean, safeworkenvironment.
• Willing to work flexible work hours.
• Track inventory and communicate to the Dietary Manager and low supplies or place orders for needed items.
• Label, wrap and date all unused food items in the correct areas.
• Must be able to lift up to 50lbs
• Support and follow Pollak Innovation Management and facility Policies and Procedures.

Responsible for the following daily activities in the absence of the Dietary Manager as follows but not limited to:

• Assure staff is clocking in on time as per their schedule.
• Discipline staff not completing their job assignments correctly.
• Conduct daily huddle meetings for staff communication and direction.