Minimum of one year as a cook in a healthcare, senior living, or related setting.
Familiarity with therapeutic diets (e.g., diabetic, low-sodium, mechanical soft, pureed).
Strong knowledge of safe food handling, batch cooking, and scratch cooking.
Must obtain and maintain a Food Manager's Certification and/or SERV Safe Certification (or be willing to acquire upon hire; state-specific).
Strong understanding of food preparation techniques and various cooking methods.
Ability to convert recipes, measure ingredients accurately, and maintain portion control.
Familiarity with kitchen equipment such as ovens, slicers, steamers, and mixers.
Ability to stand for extended periods, lift up to 50 lbs., and perform repetitive tasks such as bending, pushing, and pulling.
Availability for early morning, midday, and evening shifts as needed.
