Skilled Nursing Cook — Menu-Driven Meal Prep (ServSafe)

Premier at Perry Village; Bloomfield Township (PA); On-site; USD 40,000 - 52,000; Full time

Benefits offered by this job

DailyPay access

Medical and Prescription Drug Coverage

Dental and Vision Care

Telemedicine Program

Company-Paid Group Life Insurance

Voluntary Life Insurance & Short-Term 

401(k) Savings Plan

Employee Assistance Program (EAP)

Planned Time Off

Job summary

Premier at Perry Village in New Bloomfield, PA is seeking a Cook for our skilled nursing facility. You will prepare, cook, and present meals per planned menus and dietary guidelines to ensure nutritious options for residents.

Full-time days and evenings. Responsibilities include following standardized recipes, managing portions, operating kitchen equipment, and maintaining sanitation standards to deliver high-quality meals on schedule.

Qualifications

• Minimum of one year dining services experience in a hospital, skilled nursing facility, or similar setting preferred.
• ServSafe certification required.
• Must be 18 years of age or older.

Responsibilities

• Prepare and serve food in accordance with planned menus and dietary requirements.
• Plan food production to align with meal service schedules.
• Accurately follow standardized recipes and special diet orders.
• Understand and execute proper portion control and plate presentation.
• Safely operate and maintain kitchen equipment.
• Adhere to all food safety, sanitation, and regulatory standards.
• Clean and maintain kitchen equipment, utensils, and work areas.
• Ensure meals are prepared in a timely and efficient manner.

Skills

Dining services experience

ServSafe certification

Age 18+

Education

Culinary school training

Job description

Premier at Perry Village in New Bloomfield, PA is seeking a Cook for our skilled nursing facility. You will prepare, cook, and present meals per planned menus and dietary guidelines to ensure nutritious options for residents.

Full-time days and evenings. Responsibilities include following standardized recipes, managing portions, operating kitchen equipment, and maintaining sanitation standards to deliver high-quality meals on schedule.