Cook (Healthcare)

Lakefront Nursing and Rehab; Chicago (IL); On-site; USD 32,000 - 46,000; Full time

Job summary

Lakefront Nursing and Rehab is seeking a Cook for the Dietary Department to prepare meals correctly and timely, supervise staff, and support the Dietary Manager. The role includes portioning, serving residents, and maintaining sanitation per health regulations.

Responsibilities include covering for staff, tracking temperatures, coordinating with the manager, and adapting to flexible hours. The position requires the ability to lift up to 50 lbs and follow facility policies.

Qualifications

• High School diploma or Culinary Tech graduate.
• Ability to read and follow recipes, production sheets, diet orders, tray tickets and all staff responsibilities.
• Computer literacy with resident information system after training.
• ServSafe certification or ability to earn within first 90 days.

Responsibilities

• Under the direction of the Dietary Manager, oversee daily kitchen duties.
• Prepare and portion hot and cold menu items per menu and recipes.
• Serve resident meals at correct service times.
• Provide coverage for staff who call out due to illness.
• Monitor temperatures and record food and equipment temperatures per meal.
• Interact with residents and facility staff to ensure satisfaction and correct service.
• Maintain sanitation standards as required by health regulations.
• Ensure a clean, safe work environment and flexibility in hours.
• Track inventory and communicate shortages or place orders as needed.
• Label, wrap and date unused food items in correct areas.
• Lift up to 50 lbs.

Skills

Reading recipes & production sheets

Computer literacy

Supervising staff

Education

High School diploma or Culinary Tech graduate

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:

Responsibleforthefollowingdailyactivities but not limited to as follows:

• The Cook works under the direction of the Dietary Manager.
• 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.