Hospital & Long-Term Care Kitchen Lead Cook

(Cedar Creek Post Acute) Mount Juliet SNF Healthcare, LLC; United States; On-site; USD 34,000 - 52,000; Full time

Job summary

PACS is seeking a cook to manage and operate the kitchen in the absence of the Dietary Supervisor for a post-acute facility. The role requires preparing meals, following menus, and ensuring sanitary, safe conditions.

Applicants should have a high school diploma and one year of cooking experience in healthcare. ServSafe certification is required, PCC knowledge preferred, and responsibilities include training dietary staff and reporting concerns.

Qualifications

• High school diploma or equivalent; 1 year cook experience in a hospital or long-term care.
• Ability to read technical procedures and follow recipes.
• Must obtain and maintain ServSafe Certificate.
• Knowledge and experience with PCC preferred.

Responsibilities

• Maintain kitchen and cooking area in a safe, orderly, clean and sanitary manner.
• Prepare tasteful meals and cook a variety of foods in large quantities.
• Follow prepared menus and portion control guides.
• Prepare special diets accurately; record food temperatures.
• Assist with serving meals and cleaning cooking area.
• Report resident care concerns to Administrator/Director of Nurses.
• Participate in orientation and training of dietary staff.
• Make presentation of food appealing to residents.
• Cooperate with staff across departments.

Skills

Food preparation

Record temperatures

Sanitation standards

Communication with staff

Education

High school diploma or equivalent

Tools

PCC knowledge

ServSafe

Job description

PACS is seeking a cook to manage and operate the kitchen in the absence of the Dietary Supervisor for a post-acute facility. The role requires preparing meals, following menus, and ensuring sanitary, safe conditions.

Applicants should have a high school diploma and one year of cooking experience in healthcare. ServSafe certification is required, PCC knowledge preferred, and responsibilities include training dietary staff and reporting concerns.