Cook PT

Job Title

Cook

Dining Services

Food Services Director

The Cook prepares food in accordance with current applicable federal, state, and local standards, guidelines, and regulations with established Benchmark policies and procedures. The Food Services Director will direct these duties to ensure that quality food service is always provided.

• Demonstrates attention to detail.
• Performs administrative duties such as completing forms, reports, etc.
• Advise supervisor when supplies diminish for reorder.
• Assures all dietary procedures are followed.
• Operate all kitchen equipment safely and effectively (equipment may include meat slicer, food processor, mixers, ovens, grills, steamers, dishwasher, dumb waiter, warmer cabinets).
• Have a presence in the dining room area during meals to interact with residents and receive feedback about their dining experience.
• Organize walk‑in freezer, storeroom, kitchen tables, and counters.
• Receive and put away food and other storeroom orders.
• Assist chef(s) in taking inventory.
• Assist in establishing food production line to assure meals are prepared on time.
• Serve breakfast, lunch, and dinner.
• Demonstrate proper usage of equipment.
• Earn and maintain Serve‑Safe certification.

• High school diploma or equivalent.
• One‑year dietary experience in a restaurant.

• Follow written and oral instructions.
• Knowledge of dietary procedures, as well as related laws, regulations, and guidelines pertaining to food service operations.
• Leadership ability and willingness to work harmoniously with and supervise professional and non‑professional personnel.

• Entry level

• Full‑time

• Management and Manufacturing

• Hospitals and Health Care