FT COOK

Fort Worth, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee assistance program

Job Description

Priority Management Group, LLC is an established company committed to delivering exceptional food service and nutrition care, primarily focused on serving residents in long-term care settings. As a reputable employer, the company embraces equal opportunity employment policies strictly prohibiting discrimination based on race, color, religion, national origin, age, sex, disability, and other protected categories. The organization is dedicated to fostering an inclusive work environment where employees can grow professionally and contribute meaningfully to the health and well-being of the community they serve.

This position is centered on maintaining the highest food safety and nutrition standards while preparing and serving meals tailored to the dietary needs of residents. The successful candidate will play a crucial role in the daily kitchen operations, ensuring that all meals are prepared according to planned menus and standardized recipes, adhering strictly to federal, state, and local food safety regulations. This role demands a hands-on approach in food preparation, cooking using various kitchen equipment, and the effective management of food inventory and storage. The job also requires attentiveness to quality control measures including the monitoring of food temperatures, proper use of substitutes, and timely delivery of meals. The position reports to dietary supervisors, with accountability to the Cook in the absence of the Dietary Manager.

The ideal candidate will have prior experience in large-scale cooking operations, a keen understanding of nutritional requirements in long-term care settings, and the ability to follow rigorous safety guidelines. Responsibilities extend beyond meal preparation to include cleaning and maintaining kitchen equipment, ensuring compliance with hygiene standards, and supporting special meal functions as needed. This role offers a challenging yet rewarding opportunity for those passionate about nutrition and food service management within a healthcare-related environment. While specific salary details are not provided, the role typically falls within hourly wage classifications common to food service professionals in institutional settings. Employment offered is full-time, with commitment to maintaining continuity and quality within the meal service departments.

Additional duties may be assigned, reflecting the dynamic nature of food service in healthcare facilities, and requiring flexibility and dedication to service excellence. Candidates seeking a meaningful role where they can impact resident health and satisfaction through quality food service will find this opportunity highly suitable. Priority Management Group, LLC looks forward to integrating a motivated professional into their team who values teamwork, compliance, and the delivery of excellent nutrition services.

Job Requirements

Highschool diploma or equivalency preferred
Two years as cook in a large-scale cooking operation preferred
One year's work experience in long term care preferred

Job Qualifications

Highschool diploma or equivalency preferred
Two years as cook in a large-scale cooking operation, preferred
One year's work experience in long term care preferred

Job Duties

Prepares meal items according to planned menus and standardized recipes
Refers to supervisor or dietitian the need for menu changes
Reviews menus, resident census information, production guides and pre-prep sheets to determine type and quantities of food to be prepared
Prepares food according to safe food handling guidelines per company policy and procedure and state and federal codes and regulations
Assists with food ordering, storage and preparation as designated by the supervisor
Prepares food in a timely manner to preserve food quality and serve meal on time
Maintains standards for food preparation and quality of food service
Uses nutritionally equivalent substitutes when required
Follows standardized recipes
Operates a variety of kitchen utensils and equipment such as blenders, mixers, food slicer, steamer, food processor, convection oven, range and tilt skillet
Bakes, roasts, broils, and steams food items to prepare for consumption
Prepares consistency modified and diet foods appropriately
Prepares and assists with special function meals
Completes pre-preparation as needed or assigned including washing, peeling and cutting vegetables and fruits to prepare for use
Slices meat and measures or weighs for menu compliance and nutrition accuracy
Prepares and serves food attractively using gravies, sauces and garnishes as on menu
Tests and observes food by tasting for palatability
Monitors and records food temperatures prior to meal service
Makes and records menu changes under the direction of the supervisor
Uses nutrition equivalent substitutes when required and refers to supervisor or registered dietitian for approval
Uses proper hand washing techniques
Thaws foods appropriately
Stores food using correct packaging and labeling
Uses gloves appropriately and changes when required
Checks refrigerators and freezers for correct temperatures
Follows the cleaning schedule
Cleans the equipment and work area after each use
Sweeps and mops kitchen floors when assigned
Takes trash to dumpster if assigned
Washes pots and pans when assigned
Assumes responsibility for meeting meal schedules
In the absence of the Dietary Manager, Dietary Aides are accountable to the Cook
Other duties, responsibilities and activities may change or assigned at any time with or without notice