Weekend Cook: Nourishing Meals for Residents

OPCO Skilled Management; Indianapolis (IN); On-site; USD 17,000 - 25,000; Part time

Benefits offered by this job

Competitive wages

Raises and bonuses

Great work culture

Job summary

OPCO Skilled Management in Indianapolis, IN is seeking a part-time cook to prepare and serve meals according to the menu, monitor food handling practices, and ensure meals are served on time while maintaining quality and safety standards.

The role requires adherence to Federal, State and Local regulations, with attention to nutrition and safety. Two years of cooking experience in a large operation is preferred, with a strong culture of employee growth and competitive wages.

Qualifications

• High school diploma or equivalency preferred.
• Two years as cook in a large-scale cooking operation, preferred.

Responsibilities

• Prepares meal items according to planned menus and standardized recipes; refers to supervisor or dietitian the need for menu changes.
• Reviews menus, resident census information, production guides and pre-prep sheets to determine type and quantities of food to be prepared.
• Prepares food according to safe food handling guidelines per company policy and procedure and state and federal codes and regulations.
• Assists with food ordering, storage and preparation as designated by the supervisor; prepares food in a timely manner to preserve food quality and serve meal on time.
• Maintains standards for food preparation and quality of food service; uses nutritionally equivalent substitutes when required; follows standardized recipes.

Skills

Food preparation

Food handling

Menu adherence

Timely service

Education

High School Diploma or equivalency

Job description

OPCO Skilled Management in Indianapolis, IN is seeking a part-time cook to prepare and serve meals according to the menu, monitor food handling practices, and ensure meals are served on time while maintaining quality and safety standards.

The role requires adherence to Federal, State and Local regulations, with attention to nutrition and safety. Two years of cooking experience in a large operation is preferred, with a strong culture of employee growth and competitive wages.