Cook - Recovery

Summit BHC Henryville, LLC; United States; On-site; USD 36,000 - 54,000; Full time

Job summary

Anabranch Recovery Center is seeking a skilled Cook to implement menus and coordinate food preparation for clients, staff and visitors, ensuring nutritious, high‑quality meals meet dietary guidelines and safety standards. This onsite role requires a high school diploma and 2+ years in institutional food service; ServSafe certification or similar is preferred.

You will manage inventory, supervise kitchen staff, and maintain food safety and sanitation standards.

Qualifications

• High school graduate or equivalent required.
• Two or more years’ experience in food service for institutions preferred.

Responsibilities

• Plans and prepares foods per policies and approved recipes.
• Schedules cooking to ensure timely delivery for regular, therapeutic, and special menus.
• Follows recipes and portioning procedures for entrees, sides, and desserts.
• Maintains accurate temperature logs and proper storage; labels dated items.
• Sets up steam tables, portions, and labels foods accordingly.
• Prepares leftovers for storage with clear labeling and dating.
• Directs staff in food preparation and serving activities.
• Measures to preserve nutritional benefits of foods.
• Monitors serving line and replenishes as needed.
• Records temperatures and meal counts daily.
• Keeps kitchen clean, transports waste to dumpster; inspects equipment.
• Assists in storage of supplies and adherence to safety standards.

Skills

Food preparation

Sanitation

Menu planning

Inventory management

Education

High School Diploma or GED

Tools

ServSafe Certification

Job description

About the Job:

PURPOSE STATEMENT: The Cook implements menus and coordinates food preparation and serves meals. Responsibilities include ordering, inventory and preparing food items for the clients, staff and visitors of the facility, guaranteeing appealing, nutritious, and high-quality meals and snacks are served. Preparation and serving activities are performed in accordance with the menus planned, food service policies, sanitary guidelines and food sensitivity/allergy requirements. Cleaning of the kitchen and services areas and equipment utilizes proper infection control procedures.

Roles and Responsibilities:

• Plans and prepares foods in accordance with facility policies, approved dietary guidelines and recipes/menus provided by supervisor or Dietician.
• Plans individual cooking schedule so that all foods for regular and therapeutic menus and special functions will be properly cooked and ready at appropriate time.
• Follows recipes and portioning procedures to prepare meats/entrees, gravies, casseroles, vegetables, soups, salads, and desserts for daily menu.
• Stores and prepares food safely, i.e. maintains accurate temperature logs, in range hot/cold storage, prompt freezer/refrigeration, stock rotation, labeling/dating food items and discarding out-of-date food.
• Sets up steam tables in such a way to make them attractive and easily served in standardized portions, labels food according to modification.
• Prepares leftover food for proper storage labeled with description of food and date; and assists with the cleaning of steam table and pans.
• Directs activities of staff who assist in preparing and serving meals.
• Takes recommended measures to prepare food to preserve nutritional benefits.
• Monitors serving line and may serve foods throughout serving periods to ensure that foods are available to replenish when needed without delay.
• Records equipment and food temperatures and meal counts daily.
• Keeps cooking area in kitchen clean and orderly, and transports trash to dumpster.
• Cleans and inspects equipment, kitchen appliances and work areas to ensure cleanliness and functional operation.
• Takes inventory of supplies and equipment.
• Checks and inspects food products and supplies as delivered.
• Assists in storage of supplies and food products.
• Applies culinary and cooking techniques needed for special and/or restrictive dietary requirements.

Education/Experience/Skill Requirements:

• High school graduate or equivalent required.
• Two or more years’ experience in food service role in preparing food for institutions, such as school, hospital or cafeteria preferred.

Licenses/Designations/Certifications:

SERV Safe Certification or similar food safety certification, where required by the state, facility.

Work Location:

This position is onsite at the facility and is not a remote position.

Supervisory Requirements:

This position is an Individual Contributor.

Why Anabranch Recovery Center?

Anabranch Recovery Center offers a comprehensive benefit plan and a competitive salary commensurate with experience and qualifications. Anabranch Recovery Center is an EOE. Veterans and military spouses are highly encouraged to apply. Summit BHC is dedicated to serving Veterans with specialized programming at our treatment centers across the country. We recognize and value the unique strengths of the military community in supporting our mission to serve those who have served.