Institutional Cook — Lead Kitchen Team & Nutritious Menus

Acadia Healthcare; South Carolina; On-site; USD 30,000 - 48,000; Full time

Job summary

Acadia Healthcare is seeking a dedicated food service cook to prepare meals according to approved menus in a healthcare setting. You will supervise staff, ensure cleanliness, and maintain inventory while coordinating with leadership and dietitians to keep menus varied and nutritionally balanced.

The role requires a high school diploma (or equivalent) and at least two years of institutional food service experience; ServSafe or similar certification is preferred where required.

Qualifications

• High school diploma or equivalent preferred.
• Additional education or training in the culinary field preferred.
• Two or more years' experience in food service role in preparing food for institutions, such as school, hospital or cafeteria preferred.

Responsibilities

• Cook and prepare food according to approved menus.
• Direct activities of workers who assist in preparing and serving meals.
• Clean and inspect equipment, kitchen appliances and work areas to ensure cleanliness and functional operation.
• Take inventory of supplies and equipment.
• Work with Food Service leadership or Dietitian to ensure menus are varied, nutritionally balanced and appetizing.
• Perform and coordinate food production, cleaning, maintenance, and inventory control activities.
• Ensure compliance with established policies and procedures, quality standards, cost parameters, and appropriate regulatory requirements.

Skills

Food preparation

Kitchen supervision

Food service experience

Education

High school diploma or equivalent

Culinary training preferred

Job description

Acadia Healthcare is seeking a dedicated food service cook to prepare meals according to approved menus in a healthcare setting. You will supervise staff, ensure cleanliness, and maintain inventory while coordinating with leadership and dietitians to keep menus varied and nutritionally balanced.

The role requires a high school diploma (or equivalent) and at least two years of institutional food service experience; ServSafe or similar certification is preferred where required.