Cook

The Cook is responsible for preparing high-quality, nutritious meals for residents in accordance with prescribed menus, dietary restrictions, and sanitation standards. This role ensures a positive dining experience for residents by following safe food-handling practices, maintaining a clean work environment, and collaborating closely with dietary staff to support resident health, satisfaction, and regulatory compliance.

Join us with an attractive benefits offering:

• Competitive pay
• Medical, dental, and vision insurance
• 401K with matching funds
• Life Insurance
• Employee discounts
• Tuition Reimbursement
• Student Loan Reimbursement

RESPONSIBILITIES:

• In the absence of the Chef and/or Certified Dietary Manager, supervises the culinary center’s employees.
• Handles and stores all food according to facility procedures, safe food handling guidelines, state and federal requirements.
• Follow standardized recipes.
• Prepare foods that correspond to the menu cycles developed by Registered Dietitians.
• Cooks or prepares palatable, attractive and nutritionally adequate meals in quantities that are served at the proper temperatures and within the appropriate time frames.
• Uses food supplies and equipment in an efficient and economic manner to prevent waste.
• Prepares and maintains a supply of food alternates to accommodate resident choices and refusals of food served.
• Supervises culinary staff regarding food storage, food preparation, tray assembly, and cleaning.
• Operates institutional food preparation equipment according to manufacturer and supervisory direction.  Follows proper cleaning and preventative maintenance schedules.
• Inspects trays following meal service to monitor resident acceptance of menu items.  Reports findings to Certified Dietary Manager.
• Handles, stores and disposes of raw and prepared food items in accordance with company and facility procedures and in compliance with state and federal regulations.
• Always maintains food service equipment in clean and safe condition according to facility procedures.  Reports all equipment problems to supervisor promptly.
• Always maintains food service workspaces in clean and safe condition according to facility procedures.  Cleans workspaces and cooking and serving equipment according to department procedures.
• Report any signs of rodent or pests to supervisor immediately.
• Communicates with supervisor throughout shift to maximize resident satisfaction.
• Assists the Culinary Manager with stat inspection preparation.  Attends survey training and interacts with surveyors as instructed.
• Attends in-service education programs as assigned.  Applies knowledge to job.
• Interprets Company policy and makes decisions based on the application of those policies where applicable.
• Performs other duties as assigned

QUALIFICATIONS  

Education and/or Experience:   

• High School diploma or equivalent preferred.
• One year experience as a cook in an institutional food service setting preferred.
• Knowledge of safe food handling, sanitation, and infection control practices.

Certificates, Licenses, Registrations:   

• ServSafe certified or ServSafe certified within 90 days of employment.

Minimum Qualifications:  

• Ability to read and follow recipes, menus, and diet orders.
• Computer skills are required.
• Meets all state and federal criminal background check requirements

Boulevard Temple Care Center 

We are a national organization of skilled nursing, subacute, rehabilitative, and assisted living providers dedicated to achieving the highest standards of care in Michigan and Ohio. We serve our residents with compassion, concern, and excellence, believing that every one of them is a unique person who deserves our best each day that we care for them. Join us, if you have a passion for improving the lives of those around you and working with others who feel the same way.