Part Time Cook

Larry H. Miller Senior Health; Washington (District of Columbia); On-site; USD 22,000 - 30,000; Part time

Job summary

Larry H. Miller Senior Health is seeking a Cook to prepare and serve nutritious meals for residents, following menus and dietary guidelines. The role supports dietary staff and emphasizes safety, sanitation, and timely meal service.

Part-time position requiring attention to portion control, recipe accuracy, and high-quality dining experiences in a clinical setting. Training and development opportunities are available to enhance culinary skills.

Qualifications

• High school diploma or equivalent.
• No previous kitchen experience required but preferred.
• Knowledge of food safety regulations and sanitation.
• Ability to follow recipes and measure ingredients accurately.
• Strong organizational and time management skills.
• Excellent communication and interpersonal skills.
• Ability to work independently and as part of a team.
• Commitment to providing high-quality dining experiences.
• Ability to work in a fast-paced environment.

Responsibilities

• Plan, prepare, and cook meals according to menus and dietary guidelines.
• Coordinate meal preparation schedules for timely delivery.
• Monitor inventory and place orders to maintain stock.
• Follow recipes and portion control for dietary restrictions.
• Ensure safe cooking temperatures and food safety standards.
• Maintain kitchen cleanliness and sanitation per regulations.
• Assist with menu planning and recipe development.
• Collaborate with dietary staff to coordinate meal service.
• Adhere to facility policies and safety protocols.
• Participate in training to improve culinary skills.

Skills

Food safety

Menu planning

Time management

Communication

Teamwork

Recipe following

Education

High school diploma

Job description

Description

The Cook position plays a crucial role in preparing and serving nutritious and appetizing meals for our residents, ensuring they receive high-quality dining experiences that meet their dietary needs and preferences.

Schedule: Part-Time, Weekdays, Weekends, On-Call, Days and Nights, 8 Hours

Primary Responsibilities and Duties:

• Plan, prepare, and cook meals according to planned menus, recipes, and dietary guidelines, ensuring adherence to portion sizes, food safety standards, and nutritional requirements.
• Coordinate meal preparation schedules, including meal planning, ingredient preparation, cooking, and serving, to ensure timely delivery of meals to residents.
• Monitor inventory levels of food supplies, ingredients, and kitchen equipment, and place orders as needed to maintain adequate stock and minimize waste.
• Follow standardized recipes and portion control guidelines to prepare meals that meet residents' individual dietary restrictions, preferences, and therapeutic needs.
• Ensure food is cooked, stored, and served at appropriate temperatures to prevent foodborne illness and maintain food quality and safety standards.
• Maintain cleanliness and sanitation of kitchen areas, including food preparation surfaces, equipment, utensils, and storage areas, in compliance with health department regulations.
• Assist with menu planning and recipe development, incorporating resident feedback, seasonal ingredients, and special dietary considerations as needed.
• Collaborate with dietary staff, including Dietary Managers, Nutritionists, and Dietary Aides, to coordinate meal service, address resident concerns, and ensure resident satisfaction.
• Adhere to facility policies and procedures, including infection control protocols, safety regulations, and quality assurance measures, related to food service operations.
• Participate in training programs and educational opportunities to enhance culinary skills, food safety knowledge, and professional development.
• Perform all other duties as requested by management.

Requirements

• High school diploma or equivalent.
• No previous experience in a commercial kitchen is required but preferred.
• Knowledge of food safety regulations, sanitation practices, and dietary guidelines.
• Ability to follow recipes, measure ingredients accurately, and execute cooking techniques with precision and consistency.
• Strong organizational and time management skills, with the ability to prioritize tasks and work efficiently in a fast-paced environment.
• Excellent communication and interpersonal skills, with the ability to interact professionally with residents, staff, and visitors.
• Commitment to providing high-quality dining experiences and excellent customer service to residents and their families.
• Ability to maintain composure and manage stress in the workplace.
• Ability to work independently and as part of a team.

Physical Requirements:

• Work performed in a medical setting due to the need to prepare food onsite for residents.
• Must be able to sit, stand, bend, reach, talk, hear, stoop, kneel, crouch, stretch, and twist.
• While performing the duties of this job, the employee may be exposed to hazardous chemicals, infectious waste, blood and body fluid, diseases, and conditions prevalent at the time.
• Required vision includes close, vision, distance, peripheral, and the ability to adjust focus.
• Stamina to stand for extended periods while cooking, plating, and serving meals in the kitchen.
• Capability to lift and carry heavy pots, pans, trays, and food containers weighing up to 20lbs, as needed during meal preparation and service.
• Proficiency in performing tasks that require manual dexterity such as chipping, slicing, and handling kitchen utensils and equipment.
• Knowledge of and adherence to safety protocols to prevent burns, cuts, slips, and other kitchen accidents, including proper handling of knives, hot surfaces, and kitchen equipment.
• Maintain regular attendance and timeliness as set forth within the work schedule designated by the department supervisor/manager.
• The job requires accepting criticism and dealing calmly and effectively with high-stress situations.