Cook-RCFE

Position Purpose

The Cook plays a vital role in ensuring the nutritional health and daily comfort of residents at Crocker Residential, a licensed Residential Care Facility for the Elderly (RCFE). This position is responsible for the preparation and service of breakfast, lunch, and dinner in accordance with standardized menus and recipes designed to meet both nutritional and dietary requirements. The Cook ensures that all meals are prepared in a timely, safe, and sanitary manner while maintaining high standards of food quality and presentation.

Working closely with the Food Service Supervisor and care staff, the Cook also helps accommodate special dietary needs and preferences, such as modified textures or medical diets. This position contributes to a welcoming and respectful environment where residents feel supported and cared for during mealtimes.

The Crocker Residential Care is a licensed Residential Care Facility for the Elderly (RCFE) that provides 24/7 non-medical care and supervision to adults aged 60 and older living with chronic health conditions. Our program offers a home‑like environment with support for activities of daily living (ADLs), medication reminders, and a focus on social engagement and independence.

• Collaborate with program leadership and participate in multidisciplinary team meetings to review resident meal plans, allergies, and dietary restrictions.
• Prepare and serve three daily meals: breakfast, lunch, and dinner, for up to 48 residents, strictly adhering to standardized menus and special diet requirements.
• Support kitchen operations by assisting with food prep tasks such as chopping, portioning, plating, and ingredient staging.
• Prepare and deliver snacks, accommodating individual dietary needs and physician-recommended restrictions.
• Manage weekly food procurement: plan orders, monitor deliveries, and maintain compliance with monthly budget limits.
• Receive, inspect, and inventory all food deliveries; reject or report any expired, spoiled, dented, or compromised items.
• Prepare therapeutic and modified diets (e.g., diabetic, low-sodium, pureed, mechanical soft) in accordance with clinical instructions.
• Monitor and document food temperatures to prevent time/temperature abuse.
• Sanitize cooking utensils, food contact surfaces, and equipment every four hours or immediately after contamination, in compliance with California Health & Safety Code
• 114117.
• Maintain an emergency food supply including: a 3-day reserve of fresh food and a 7-day supply of non-perishable goods sufficient for three meals daily for 48 residents and staff, per Title 22
• 87555.
• Ensure ongoing cleanliness and organization of the kitchen, dining area, food storage, refrigeration units, and all culinary equipment.
• Implement First-In, First-Out (FIFO) inventory practices for all food and supply storage areas to prevent waste and spoilage.
• Maintain accurate, up-to-date logs for refrigerator temperatures, cleaning schedules, food temperatures, and sanitizer concentrations as required by California Retail Food Code.
• Protect resident privacy by adhering to HIPAA regulations.
• Support facility compliance with local, state, and federal regulatory standards, including Title 22 RCFE meal service requirements; report any non‑compliance or safety issues to management.
• Record and report any kitchen-related incidents (e.g., injuries, spills, equipment malfunctions) in accordance with facility procedures.
• Proactively identify and report any unsafe conditions, potential hazards, or process concerns to supervisors for prompt resolution.
• Demonstrate professionalism, compassion, and respect in all interactions with residents, family members, colleagues, and external partners.
• Complete annual customer service training, including JWCH’s AIDET framework (Acknowledge, Introduce, Duration, Explanation, Thank You).
• Perform additional duties as assigned to support Crocker Residential program.

• High School Diploma or GED required.
• Requires at least one year of experience preparing and cooking meals for 25 or more individuals in a large facility setting.
• Previous experience in food service, kitchen…