Cook-Retention Bonus


Under general supervision, prepares and cooks variety of foods in accordance with planned menus and special diets and assists in assigning work to food service workers as may be necessary.Examples of Duties

The following duties are normal for this position.  These are not to be construed as exclusive or all-inclusive.  Other duties may be required and assigned.

  • Cooks and prepares foods according to portion control planned menus, special diets, and in a manner which preserves the nutritional quality of food for the Nursing Home.
  • Observes prescribed sanitary standards and practices in the use of equipment and utensils and in the handling and preparation of food.
  • Maintains such dietary records or reports as instructed.
  • Ensures that preparation of food meets meal schedules.
  • Provides assistance in training of new Dietary personnel.
  • May assign tasks or assist in overseeing other Dietary personnel on an as needed or assigned basis. Functions as a team member and able to take on a leadership role.
  • Attends in-services as required.
  • Performs other related duties as necessary or assigned.
  • Receives deliveries and checks receipts against specification and orders.

Typical Qualifications


  • Working knowledge of the methods, materials, and equipment used in large scale food production.
  • Working knowledge/understanding of food values and nutrition.
  • Working knowledge of food handling, food storage, and food serving techniques, including food serving temperature requirement and food portion standards.
  • Working knowledge of quality assurance, resident rights, infection control, and their relationship to the overall functioning of the Dietary Department.
  • Ability to prepare food to meet prescribed menus, standardized recipes, and special diets in a timely and efficient manner and make sound independent decisions regarding meal services and preparation methods.
  • Ability to determine routine food supply needs and place food orders to meet weekly food production requirements.
  • Ability to work harmoniously with co-workers and effectively supervise and assign tasks to them as necessary.
  • Ability to maintain basic records and reports.
  • Must possess a special interest in caring for and serving all residents of the facility and a willingness to work for the best interests of the institution.
  • Must exercise considerable initiative and judgment in setting up meal service, seasoning food, estimating food requirements, utilizing leftovers and presenting food in an attractive, appealing, and palatable manner.

Supplemental Information


The cook must be able to stand and walk short distances most of the work shift. He/she must be able to stoop down, reach out for, lift up to 50 pounds, and carry food supplies. Good hand dexterity and speed is necessary in order to accomplish tasks in a timely manner. A cook must be able to taste and smell food items to determine their quality and palatability.


Employees working as a cook are exposed to grease, water, noise, abnormal heat or cold, and walking on a hard surface.

Employees working as a cook are subject to serious burns, cuts, or injuries resulting from working with food service equipment (i.e., mixers, slicers, steam cookers, ovens, etc).

Please see the attached link for more information on our benefits.

Supplemental Information
Current Openings:
8 days every two weeks (10:45am-7:15pm) – every other weekend and holiday
7 days per pay period AM cross trained food service worker – AM shift, hours will depend on position working that day, will be trained as cook and dietary aide, every other weekend and holiday


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