Cook

Apply for the Cook position at ALIYA Healthcare Consulting
.

This role involves preparing and serving nutritious meals in a high-standard sanitary environment. The successful candidate will help maintain the quality and safety of food for patients and residents.

Base pay range: $17.50/hr – $17.50/hr your salary will be determined by a recruiter based on your skills and experience.

• Prepare, season, and cook meats, fish, fowl, vegetables, soups, desserts, modified‑diet foods, and casserole dishes according to standard recipes.
• Prepare all food in sufficient quantities to cover all service requirements.
• Time preparation to meet service schedules.
• Estimate food requirements and utilize leftovers.
• Present food in an attractive and palatable manner.
• Handle, store, and refrigerate food in proper manner.
• Standardize recipes and determine the number of portions needed for each meal.
• Requisition daily food and supplies.
• Supervise and instruct kitchen workers regarding food preparation and cleaning.
• Clean work area and equipment.
• Submit requisitions for the maintenance of kitchen equipment.
• Confer with managers and dietitians regarding total kitchen functioning.
• Follow all policies and procedures of the Dietary Department.
• Adhere to all Federal/State regulations, guidelines, and facility and department safety policies and procedures.

Supervision Exercised
:
Functional supervision over Food Service Workers.

Supervision Received
:
Receives supervision from the Dietary Manager.

• Experience in quantity food preparation in a residential or health‑care facility.
• Must be able to supervise and direct others.
• No convictions for abuse, neglect, mistreatment, or misappropriation of property.
• Prompt and regular attendance.

• Prior supervisory experience desirable.
• Basic math skills for adjusting recipes, including measuring and scaling.
• Ability to read, write, and perform simple calculations and follow oral and written directions.
• Ability to cook a variety of food in large quantities and be familiar with required seasonings and cooking times.
• Ability to prepare and serve modified‑diet menus.
• Has a pleasant manner and high degree of grooming and hygiene.
• Must be able to work well with others and maintain harmonious relationships.
• Emotional stability: able to deal effectively with stress created by sick residents, multiple tasks, meeting meal schedules, noise, interruptions, and work cooperatively as part of the health‑care team while maintaining a pleasant demeanor.
• Knowledge of principles and requirements of sanitation and safety in handling food and equipment.
• Knowledge of operation and care of large‑quantity food equipment.
• Ability to direct and instruct other kitchen help in job tasks and work cooperatively with supervisors.

Tasks performed eight‑hour days. "Occasionally" affects 1%–33% of the day; "Frequently" 34%–66%; "Continuously" 67%–100%.

• Bend/stoop
• Squat
• Crawl
• Climb to height
• Reach above shoulder level
• Crouch
• Kneel
• Balance

• Senior‑level:
  Entry level
• Employment type:
  
  Part‑time
• Job function:
  Management and Manufacturing
• Industry: Hospitals and Health Care