Institutional Cook: Menu Leadership & Food Safety

Acadia Healthcare; Peachtree Corners (GA); Presencial; USD 19.000 - 28.000; Jornada completa

Descripción de la vacante

Acadia Healthcare is seeking a kitchen/cafeteria cook to implement menus and coordinate food preparation for meals in our facility. You will cook and prepare food according to approved menus and supervise staff assisting in meal service.

Responsibilities include maintaining cleanliness, inventory, and adherence to safety standards; collaborating with leadership or a Dietitian on varied, nutritious menus; and ensuring compliance with policies and cost controls.

Formación

• 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 (school, hospital, cafeteria) preferred.

Responsabilidades

• 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 regulatory requirements.

Conocimientos

Two+ years institutional food service

Leadership / supervision

Food safety

Educación

High school diploma or equivalent

Culinary education/training

Descripción del empleo

Acadia Healthcare is seeking a kitchen/cafeteria cook to implement menus and coordinate food preparation for meals in our facility. You will cook and prepare food according to approved menus and supervise staff assisting in meal service.

Responsibilities include maintaining cleanliness, inventory, and adherence to safety standards; collaborating with leadership or a Dietitian on varied, nutritious menus; and ensuring compliance with policies and cost controls.