Prep Cook

The-Wyndmoor-of-Portag; Portage (IN); On-site; USD 29,000 - 36,000; Full time

Job summary

The-Wyndmoor-of-Portag is seeking a Prep Cook to support residents and guests by preparing meals according to menus and recipes. This role requires teamwork to ensure timely, safe food service and adherence to health guidelines.

You will label and store items, monitor temperatures, maintain records, assist the Dining Director, and participate in training to uphold quality of care.

Qualifications

• High school diploma or GED required.
• Healthcare food service experience preferred.
• ServSafe certification preferred.

Responsibilities

• Perform all aspects of food preparation and serving for residents as required.
• Manage culinary preparation, execution, and serving according to menus and recipes.
• Maintain meal times by having items prepared on time.
• Maintain records and documentation related to food service.
• Label, date, cover, and store all food items properly.
• Control food and material waste and ensure sanitary procedures are followed.
• Record refrigerator and freezer temperatures and take corrective action as needed.
• Clean and monitor kitchen equipment to ensure proper operation and quality.
• Assist Dining Director with kitchen operations and related duties.
• Create a clean, safe environment and deliver high-quality nutritional care.
• Adhere to departmental, center, and corporate safety policies and procedures.

Skills

Food preparation

Sanitation

Teamwork

Record keeping

Education

High school diploma or GED

ServSafe certified

Tools

Health care food service tools

Job description

As a Prep Cook, you will prepare food according to menus, recipes and planned events for residents and their guests. This position must work effectively with team members in ensuring that work is accomplished in a timely, effective, and safe manner.

Responsibilities:

• Perform all aspects of food preparation and serving for residents as required.
• Manage all functions of culinary preparation, execution, and serving according to established menus and recipes.
• Maintain established meal times by having all items prepared on time.
• Maintain all necessary records and documentation.
• Label, date, cover, and store all food items properly.
• Control food and material waste.
• Have knowledge of and ensure compliance with all sanitary and food preparation procedures.
• Record refrigerator and freezer temperatures and take corrective action if temperatures are incorrect.
• Clean and monitor all kitchen and food preparation equipment to ensure proper working order and quality.
• Ensure proper food preparation accuracy, timeliness, presentation, and temperatures for all food items.
• Assist Dining Director in assigned duties related to kitchen operations.
• Create a clean, comfortable, and safe environment and ensure that the highest quality of nutritional care is delivered.
• Maintain and work within established departmental, center, and corporate policies and procedures, objectives, quality improvement program, and safety, environmental, and infection control standards.
• Attend and participate in scheduled training, educational classes, and orientation programs to maintain and enhance quality of care.
• Perform other related activities as assigned or requested.

QUALIFICATIONS:

• High school graduate or G. E. D. equivalent.
• Technical training and prior food service experience, preferably in a healthcare environment.
• Preferably ServSafe certified.