Healthcare Cook: Nutritious, Resident-Focused Meals

Waters of Syracuse; Syracuse (IN); On-site; USD 32,000 - 42,000; Full time

Job summary

The Waters of Syracuse is seeking a dedicated Cook to prepare nutritious meals for residents in our healthcare facility. You will assist with breakfast, lunch, and dinner, adhering to dietary restrictions and offering alternatives as needed to support residents’ health and satisfaction.

Applicants should have experience in institutional cooking, knowledge of sanitation, and the ability to follow verbal and written instructions.

Qualifications

• Must possess a high school education or equivalent (at a minimum).
• One (1) year dietary experience in a hospital, skilled nursing care facility, or other related medical facility preferred.
• Must have a sanitation certificate.
• Must be able to cook a variety of foods in large quantities.
• Must be knowledgeable of dietary procedures.

Responsibilities

• Prepare and assist with food preparation for breakfast, lunch, and dinner.
• Follow dietary restrictions and provide alternatives for residents.
• Respect residents' health, well-being and preferences.
• Maintain sanitation and hygienic cooking practices.
• Follow verbal and written instructions accurately.
• Demonstrate mature judgment and initiative in cooking tasks.
• Maintain a professional, courteous, and confidential work environment.
• Communicate effectively with team members and residents.

Skills

Institutional cooking

Cooking in large quantities

Sanitation knowledge

Verbal & written instructions

Compassion for elders

Education

High school diploma or equivalent

Sanitation certificate

1 year dietary experience (preferred)

Job description

The Waters of Syracuse is seeking a dedicated Cook to prepare nutritious meals for residents in our healthcare facility. You will assist with breakfast, lunch, and dinner, adhering to dietary restrictions and offering alternatives as needed to support residents’ health and satisfaction.

Applicants should have experience in institutional cooking, knowledge of sanitation, and the ability to follow verbal and written instructions.