Dining - Cook AL

Omega Senior Living Llc; Wayne (NE); On-site; USD 19,000 - 25,000; Full time

Benefits offered by this job

401k Retirement Savings Plan

Company paid Life Insurance

Employee Assistance Program

AD&D insurance

Paid Time Off

Health, Dental and Vision Insurance

Omega recognition program

Employee referral program

Nest Egg

Job summary

Omega Senior Living Llc in Wayne, NE, is seeking a Cook to prepare meals from the menu plan and assist with service. You will ensure safe, sanitary preparation and proper portioning, while meeting dietary requirements and resident requests.

You will maintain kitchen cleanliness, manage inventory, and follow Omega Dining standards within budget. Strong leadership and food safety practices are essential to deliver quality meals daily.

Qualifications

• High school education or equivalent.
• 1–3 months related experience and/or training; or equivalent combination of education and experience.
• Knowledge of special diets.
• Ability to cook a variety of foods in large quantities.
• Ability to make independent decisions when warranted.

Responsibilities

• Prepares all food according to the menu in a safe, sanitary manner under supervisor.
• Ensures proper preparation, portioning, and serving of foods according to recipes.
• Fulfills resident special meal requests and adheres to dietary requirements.
• Maintains inventory of food and kitchen items.
• Follows sanitation, safety, and cleaning schedules.

Skills

Leadership

Special diets knowledge

Cooking at scale

Independent decision making

Sanitation knowledge

Education

High school diploma or equivalent

Job description

CookResponsible for the preparation of meals from the menu plan and assist with meal service. Maintains cleanliness of production and service areas.Essential Duties:Prepares all food according to the menu in a safe, sanitary manner under the direction of the supervisor. Support quality food service in accordance with Omega Dining standards within prescribed budgets.Ensures proper preparation, portioning, and serving of foods according to standardized recipes.Prepares quality food products according to standardized recipes and menus.Fulfills resident special meal requests and adheres to dietary requirements.Maintains proper inventory of food and kitchen related non-food items.Follows departmental procedures including sanitation, safety, and cleaning schedules.Follow proper cleaning procedures and storage of all dishes, utensils, and cooking equipment.Oversees proper food handling and utilization of all foods to prevent contamination, increase quality, and reduce cost.Cleans all food service equipment, kitchen, and food storage areas.Benefits:Individualized Health Insurance plans to fit your budget and family’s needs.401k Retirement Savings PlanCOMPANY PAID Life InsuranceCOMPANY PAID Employee Assistance ProgramAD&D insuranceAdvance Pay- Don’t wait for payday, Treat yourself today! You DESERVE it!Paid Time OffHealth, Dental and Vision InsuranceCompetitive PayOMEGA recognition programEmployee referral programNest EggU- Budget assistance and retirement planningEducation:Must possess, as a minimum, a high school education or its equivalent.One to three months related experience and/or training; or equivalent combination of education and experience.Requires knowledge of special diets.Experience:Obtain and hold any local or state required food handling/supervision/sanitation licenses and/or certifications.Prefer prior experience in a commercial kitchen as a line cook.Specific Requirements:Must be able to cook a variety of foods in large quantities.Must possess the ability to make independent decisions when circumstances warrant such action.Must be knowledgeable of food procedures.Must possess leadership ability and willingness to work harmoniously with other personnel.Must maintain the care and use of supplies, equipment, the appearance of work areas, and perform regular inspections of food service areas for sanitation, order, safety and proper performance of assigned duties.Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing food practices.