Institutional Kitchen Lead: Menus, Prep & Service

Acadia Healthcare; Pontotoc (MS); On-site; USD 17,000 - 22,000; Full time

Job summary

Acadia Healthcare in Pontotoc, Mississippi seeks a dependable cook to implement menus and coordinate food preparation and meal service within our facility. Under general direction, you will ensure meals are prepared safely and presented appetizingly for residents and staff.

Responsibilities include cooking per approved menus, supervising kitchen assistants, maintaining equipment cleanliness, managing inventory, and collaborating with Food Service leadership to keep menus varied and nutritionally

Qualifications

• High school diploma or equivalent preferred.
• Culinary training preferred.
• Two or more years in institutional food service 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

Menu coordination

Team supervision

Sanitation standards

Inventory management

Education

High school diploma or equivalent

Culinary training preferred

Job description

Acadia Healthcare in Pontotoc, Mississippi seeks a dependable cook to implement menus and coordinate food preparation and meal service within our facility. Under general direction, you will ensure meals are prepared safely and presented appetizingly for residents and staff.

Responsibilities include cooking per approved menus, supervising kitchen assistants, maintaining equipment cleanliness, managing inventory, and collaborating with Food Service leadership to keep menus varied and nutritionally