Cook, Kenmare (4310)

The Cook works under the supervision of the Director of Nutrition Services and department supervisors to support high-quality meal production for patients, residents, visitors, and staff. This role prepares menu items according to established recipes, therapeutic diet requirements, and food safety standards while maintaining strict adherence to sanitation, food handling, and regulatory guidelines. As part of a collaborative nutrition services team, the Cook contributes to efficient kitchen operations by assisting with inventory monitoring, equipment care, and daily kitchen organization.

Strong attention to detail, the ability to work both independently and alongside coworkers, and effective time management are essential in this fast-paced food service environment focused on consistent, reliable service. Key

Prepare and cook food items according to standardized recipes, production sheets, and therapeutic diet specifications while ensuring consistency, quality, and portion control. Follow all food safety, sanitation, and infection control protocols, including proper food handling, storage, labeling, and temperature monitoring. Operate, clean, and maintain kitchen equipment safely and effectively, reporting any malfunctions or hazards to supervisory staff.

Assist with inventory rotation, supply stocking, and monitoring food quantities to support accurate ordering and minimize waste. Coordinate meal preparation timelines to ensure food is ready for service on schedule and assist in resolving any issues that may disrupt workflow. Support communication and teamwork within the Nutrition Services department, providing guidance or leadership in the absence of supervisors as needed.

Qualifications Licenses and Certifications Required: None Educational

None Experience

One year of institutional food service experience preferred Special Skills or Training

Ability to read, write and understand the English language Physical

This position requires extended periods of standing, walking, lifting, bending, and reaching in a busy kitchen environment. The Cook must be able to lift and carry food items, pots, pans, and supplies—frequently weighing up to 25 pounds and occasionally up to 50 pounds. Duties involve exposure to heat from ovens and steam, continuous manual dexterity for food preparation tasks, and the ability to remain focused in a fastmoving setting.

Environmental

Work occurs in a commercial kitchen environment with exposure to heat, humidity, cold storage areas, cleaning chemicals, and routine noise from equipment and food service operations. The Cook must maintain awareness of safety risks such as hot surfaces, sharp tools, and slippery floors. This role requires consistent adherence to regulatory standards, safe work practices, and departmental policies while functioning effectively during busy meal periods and occasional interruptions.