Dietary Kitchen Lead & Cook — Supervisory Role

Archway Management; Schaumburg (IL); On-site; USD 18,000 - 26,000; Full time

Job summary

Archway Management seeks a Cook for our Dietary Department. You will prepare meals, supervise staff, and support the Dietary Manager to ensure timely, accurate service.

Responsibilities include portioning hot and cold items, serving meals on schedule, ensuring sanitation, tracking inventory, and lifting up to 50 lbs. Flexibility in hours is required, with ability to cover staff absences.

Qualifications

• High School diploma or Culinary Tech graduate.
• Ability to read recipes, production sheets, diet orders, tray tickets, and staff responsibilities.
• Must be ServSafe certified or willing to earn within 90 days of starting.

Responsibilities

• The Cook works under the direction of the Dietary Manager.
• Prepare and portion hot and cold menu items according to menu and recipe as noted on the production sheet.
• Serve resident meals at the correct meal service times.
• Cover for staff calling out due to illness.
• Ensure all food and equipment temperatures are recorded by meal.
• Interact with residents and facility staff to ensure satisfaction.
• Maintain sanitation per state health regulations.
• Maintain a clean, safe work environment.
• Willing to work flexible hours.
• Track inventory and communicate shortages or place orders.
• Label, wrap and date unused food items.
• Able to lift up to 50 lbs.
• Follow Pollak Innovation Management and facility policies.
• In the absence of the Dietary Manager, ensure staff clock in on time and discipline as needed.
• Conduct daily huddle meetings for staff communication and direction.

Skills

Recipe reading

Sanitation compliance

Supervisory skills

Education

High School diploma

Culinary tech graduate

Tools

Resident information software

Production sheets system

Job description

Archway Management seeks a Cook for our Dietary Department. You will prepare meals, supervise staff, and support the Dietary Manager to ensure timely, accurate service.

Responsibilities include portioning hot and cold items, serving meals on schedule, ensuring sanitation, tracking inventory, and lifting up to 50 lbs. Flexibility in hours is required, with ability to cover staff absences.