Cook / Server (Healthcare Facility)

About the role

This position is responsible for managing and operating the kitchen when the Dietary Supervisor is absent. The Cook/Server prepares nutritious meals for residents, ensures food safety, and supports the dietary team in a long‑term care or hospital environment.

Key responsibilities

• Maintain the kitchen and cooking area in a clean, safe, and sanitary condition.
• Prepare tasty meals in large quantities, following menus and portion‑control guides.
• Accurately produce special diets, pureed foods, and record food temperatures.
• Maintain sanitizer solutions and assist with meal service.
• Report resident care concerns to the Administrator or Director of Nursing.
• Participate in orientation and ongoing training of dietary staff.
• Supervise kitchen operations in the Dietary Supervisor’s absence and ensure cleaning schedules are followed.

Required profile

• High school diploma or equivalent.
• Minimum one year of cooking experience in a hospital or long‑term care facility.
• Ability to read technical procedures, recipes, and interpret written or oral instructions.
• Basic math skills for fractions, percentages, ratios, and portion calculations.
• Problem‑solving ability and capacity to work cooperatively with all departments.
• Must obtain and maintain a ServSafe certification and remain in good standing with the Department of Public Health.
• Physical ability to stand, walk, lift up to 50 lb, and perform repetitive kitchen tasks.

Required skills

• ServSafe food safety certification.
• Food temperature monitoring.
• Portion‑control and menu‑following.
• Pureed food preparation.