Full-Time Line Cook - HACCP Driven & Menu Development

Encore Healthcare Services; Newark (DE); On-site; USD 38,000 - 52,000; Full time

Job summary

Encore at Parkside in Newark, DE is seeking a Full-Time Cook to join our kitchen team. You will prepare meals in accordance with sanitation standards, use standardized recipes, and support an efficient, safe dining operation.

The role requires attention to detail, ability to work flexible hours, including weekends, and strong communication with the Sous Chef and management. A state sanitation certificate is required; ServeSafe is preferred.

Qualifications

• Must have a state sanitation certificate.
• ServeSafe certification preferred.

Responsibilities

• Adhere to sanitation and food handling protocols.
• Prepare food per sanitary regulations and policies.
• Assist pre-meal preparation.
• Ensure foods follow standardized recipes and diet orders.
• Maintain temperature records per HACCP protocols.
• Distribute production on time and in quantity.
• Maintain a safe and secure work environment.
• Develop new menu items in coordination with Sous Chef/Manager.
• Notify inventory requirements in a timely fashion to Sous Chef/Manager.
• Assist in directing kitchen staff.
• Maintain confidentiality of resident information and staff privacy.
• Follow dietary procedures per established policies.
• Adhere to safety policies of Encore Village and authorities.
• Maintain proper personal appearance and hygiene.
• Attend in-service training programs.
• Keep prep and storage areas clean and organized.

Skills

Batch cooking

Sanitation knowledge

Communication skills

Follow written instructions

Attention to detail

Overtime availability

Education

State sanitation certificate

ServeSafe certification preferred

Job description

Encore at Parkside in Newark, DE is seeking a Full-Time Cook to join our kitchen team. You will prepare meals in accordance with sanitation standards, use standardized recipes, and support an efficient, safe dining operation.

The role requires attention to detail, ability to work flexible hours, including weekends, and strong communication with the Sous Chef and management. A state sanitation certificate is required; ServeSafe is preferred.