Job Title: Cook (Skilled Nursing Facility)

Department: Dietary Services
Reports To: Dietary Manager / Director of Food Services
Location: [Insert Facility Name & Location]
Status: Full-time / Part-time / Per diem (as applicable)
Shift: [Include applicable shifts – e.g., morning, evening, weekends]

Job Summary:

The Cook is responsible for preparing and serving nutritious, appetizing meals to residents in accordance with prescribed dietary requirements and facility menus. This role ensures food safety and sanitation standards are met while supporting residents’ health and wellness in a skilled nursing facility.

Essential Duties and Responsibilities:

Prepare and cook meals for residents based on the planned menu and individual dietary restrictions (e.g., diabetic, low-sodium, pureed).

Ensure meals are prepared in accordance with standardized recipes, portion controls, and dietary guidelines.

Maintain high standards of cleanliness and food safety in the kitchen, following all HACCP guidelines and local health department regulations.

Collaborate with the dietary team to accommodate resident preferences and special requests when possible.

Monitor food and supply inventory; report shortages or maintenance issues to the Dietary Manager.

Ensure proper storage and labeling of food items.

Assist with cleaning kitchen equipment and maintaining organized storage areas.

Adhere to infection control protocols and personal hygiene standards.

Communicate effectively with dietary aides, nursing staff, and management.

Participate in in-service training and continuing education related to food service and safety.

Qualifications:

Required:

High school diploma or GED.

At least 1 year of cooking experience, preferably in a healthcare, long-term care, or institutional setting.

Knowledge of special diets and therapeutic menu preparation.

Ability to lift up to 50 lbs, stand for long periods, and work in a fast-paced environment.

Ability to read and understand recipes, menus, and diet orders.

ServSafe certification (or willingness to obtain within 90 days of hire).

Preferred:

Previous experience in a skilled nursing facility or healthcare environment.

Knowledge of state and federal regulations regarding dietary services in long-term care.

Core Competencies:

Attention to detail and cleanliness

Time management and organizational skills

Team collaboration

Empathy and respect for older adults

Ability to handle feedback and adapt to dietary needs

Working Conditions:

Exposure to hot equipment, sharp utensils, and cleaning chemicals.

Must be able to work weekends, holidays, and rotating shifts as needed.