Cook jobs at American Addiction Centers - 1674 jobs

At Memorial, we are dedicated to improving the health, well-being and, most of all, quality of life for the people entrusted to our care. An unwavering commitment to our service vision is what makes the difference. It is the foundation of The Memorial Experience. Summary Prepares and produces food for distribution to patients, retail, physicians and catering services. Responsibilities Prepares food according to standardized recipes ensuring food production schedules are met. Follows menus provided and communicates any concerns to departmental leadership. Ensures that food is prepared and documented according to quality, quantity, nutritional, temperature and safety standards. Adheres to all applicable HACCP (Hazard analysis and critical control points) guidelines regarding the requisition, storage, handling and preparation of food. Uses all necessary food service equipment as needed, using proper safety precautions, operational, cleaning procedures, as well as sanitation and maintenance of work area. Competencies ACCOUNTABILITY, CUSTOMER SERVICE, FOOD PREPARATION, FOOD SAFETY, HAND HYGIENE, KITCHEN SANITATION - STAFF, PATIENT AND FAMILY CENTERED CARE, RESPONDING TO CHANGE, STANDARDS OF BEHAVIOR Education And Certification Requirements No Degree or any other education earned (Required) Additional Job Information Complexity of Work: Requires critical thinking skills, decisive judgment and the ability to work with minimal supervision. Must be able to work in a stressful environment and take appropriate action. Required Work Experience: One (1) year of food service experience which can include training from a culinary program. Other Information: High School Diploma or Equivalent Preferred.Additional Education Info: High School Diploma or Equivalent Preferred Working Conditions And Physical Requirements Bending and Stooping = 60% Climbing = 40% Keyboard Entry = 20% Kneeling = 40% Lifting/Carrying Patients 35 Pounds or Greater = 0% Lifting or Carrying 0 - 25 lbs Non-Patient = 60% Lifting or Carrying 2501 lbs - 75 lbs Non-Patient = 60% Lifting or Carrying > 75 lbs Non-Patient = 20% Pushing or Pulling 0 - 25 lbs Non-Patient = 60% Pushing or Pulling 26 - 75 lbs Non-Patient = 60% Pushing or Pulling > 75 lbs Non-Patient = 20% Reaching = 60% Repetitive Movement Foot/Leg = 0% Repetitive Movement Hand/Arm = 60% Running = 0% Sitting = 0% Squatting = 0% Standing = 60% Walking = 60% Audible Speech = 60% Hearing Acuity = 60% Smelling Acuity = 60% Taste Discrimination = 60% Depth Perception = 60% Distinguish Color = 60% Seeing - Far = 60% Seeing - Near = 60% Bio hazardous Waste = 0% Biological Hazards - Respiratory = 0% Biological Hazards - Skin or Ingestion = 0% Blood and/or Bodily Fluids = 0% Communicable Diseases and/or Pathogens = 0% Asbestos = 0% Cytotoxic Chemicals = 0% Dust = 0% Gas/Vapors/Fumes = 40% Hazardous Chemicals = 40% Hazardous Medication = 0% Latex = 0% Computer Monitor = 20% Domestic Animals = 0% Extreme Heat/Cold = 60% Fire Risk = 60% Hazardous Noise = 0% Heating Devices = 60% Hypoxia = 0% Laser/High Intensity Lights = 0% Magnetic Fields = 0% Moving Mechanical Parts = 60% Needles/Sharp Objects = 60% Potential Electric Shock = 60% Potential for Physical Assault = 0% Radiation = 0% Sudden Decompression During Flights = 0% Unprotected Heights = 0% Wet or Slippery Surfaces = 60% Shift Days Disclaimer: This job description is not intended, nor should it be construed to be an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended to indicate the general nature and level of work performed by employees within this classification. Wages shown on independent job boards reflect market averages, not specific to any employer. We encourage candidates to talk to their Memorial Healthcare System recruiter to discuss actual pay rates, during the hiring process. Memorial Healthcare System is proud to be an equal opportunity employer committed to workplace diversity. Memorial Healthcare System recruits, hires and promotes qualified candidates for employment opportunities without regard to race, color, age, religion, gender, gender identity or expression, sexual orientation, national origin, veteran status, disability, genetic information, or any factor prohibited by law. We are proud to offer Veteran's Preference to former military, reservists and military spouses (including widows and widowers). You must indicate your status on your application to take advantage of this program. Employment is subject to post offer, pre-placement assessment, including drug testing. If you need reasonable accommodation during the application process, please call ************ (M-F, 8am-5pm) or email *******************************

Performs assigned duties under the direct supervision of the Dietary Manger. Prepares patient and guest trays in compliance with dietary specifications prudent to all diets. Cleans and sanitizes utensils, equipment, and station after each mealtime and as required. Assist with tray line service for patients, employees and guests. Assures patients receive proper diets as ordered. Communicates with the Dietary Manager and the Registered Dietician on a regular basis to ensure trays are delivered at appropriate times with the appropriate diets. Must have or be willing to get a serv safe certification.

Cook PURPOSE OF JOB: Under the general supervision of the Chef on duty, strives to constantly and consistently assure maximum resident satisfaction and dining pleasure through quality food preparation, cooking techniques and service. RESPONSIBILITIES AND DUTIES: ESSENTIAL DUTIES: 1. Prepares, seasons and cooks soups, meats, vegetables, desserts, sauces, stews, casseroles and other food stuffs for consumption in the dining room and the Health Care Center. 2. Reads menu to estimate food requirements and procures it from storage, freezer, or refrigerator. 3. Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters and steam kettles. 4. Measures and mixes ingredients according to recipe. 5. Bakes, roasts, broils and steams meats, fish, vegetables and other foods. 6. Observes and tests food being cooked by tasting, smelling and piercing with a fork to determine that it is cooked and properly seasoned. 7. Carves meat, portions food on serving plates, adds gravies, sauces and garnishes servings to fill orders. 8. Prepare and cook meals for residents requiring special diets. 9. Ensures food items are prepared for residents in the Health Care Center in accordance with the food code worksheet. 10. Performs other related duties as directed by the Chef, Food Service Manager, or the Director, Food Service. (These duties may include both marginal and essential tasks depending upon duties that must be assumed, i.e. Chef duties during staff shortages.) MARGINAL DUTIES: 1. Washes, peels, cuts and shreds vegetables and fruits to prepare them for use. 2. Cut, trim and bone meat prior to cooking. 3. Bake bread, rolls, cakes and pastry. 4. Provide assistance on the line such as tray set-up, salad preparation, etc. 5. Maintains work area in a neat and orderly manner. 6. Performs other related duties as assigned by the Chef, Food Service Manager, or Director, Food Service (these duties may be marginal or essential depending upon the duties assumed). This job is a civilian position and does not require military service (including commission and enlistment) Compensation details: 15-17 PI67134858cc97-31181-38940557

PURPOSE OF JOB: Under the general supervision of the Chef on duty, strives to constantly and consistently assure maximum resident satisfaction and dining pleasure through quality food preparation, cooking techniques and service. RESPONSIBILITIES AND DUTIES: ESSENTIAL DUTIES: 1. Prepares, seasons and cooks soups, meats, vegetables, desserts, sauces, stews, casseroles and other food stuffs for consumption in the dining room and the Health Care Center. 2. Reads menu to estimate food requirements and procures it from storage, freezer, or refrigerator. 3. Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters and steam kettles. 4. Measures and mixes ingredients according to recipe. 5. Bakes, roasts, broils and steams meats, fish, vegetables and other foods. 6. Observes and tests food being cooked by tasting, smelling and piercing with a fork to determine that it is cooked and properly seasoned. 7. Carves meat, portions food on serving plates, adds gravies, sauces and garnishes servings to fill orders. 8. Prepare and cook meals for residents requiring special diets. 9. Ensures food items are prepared for residents in the Health Care Center in accordance with the food code worksheet. 10. Performs other related duties as directed by the Chef, Food Service Manager, or the Director, Food Service. (These duties may include both marginal and essential tasks depending upon duties that must be assumed, i.e. Chef duties during staff shortages.) MARGINAL DUTIES: 1. Washes, peels, cuts and shreds vegetables and fruits to prepare them for use. 2. Cut, trim and bone meat prior to cooking. 3. Bake bread, rolls, cakes and pastry. 4. Provide assistance on the line such as tray set-up, salad preparation, etc. 5. Maintains work area in a neat and orderly manner. 6. Performs other related duties as assigned by the Chef, Food Service Manager, or Director, Food Service (these duties may be marginal or essential depending upon the duties assumed). This job is a civilian position and does not require military service (including commission and enlistment) Compensation details: 15-17 PI67134858cc97-31181-38940557

* Starting pay is $22 / hour! * This is a full time position. Every Sunday WILL be required! Are you looking for an opportunity to explore your culinary curiosity? Do you enjoy learning unique recipes and having creative freedom at work? The Cook position offers a flexible schedule, work/life balance AND room for advancement! Artis Senior Living is a portfolio of 25 Assisted Living and Memory Care communities serving over 1,500 families today. To empower our residents to live more independently, we build a bridge between their lifelong identity and their present daily life. By gathering a thorough and thoughtful understanding of their history, interests, and personal qualities, we create a structure and routine that promotes better health, reduces stress and increases engagement and joy - that's why we like to say we are good at "Honoring Yesterday, Celebrating Today." The Cook will: * Learn, prepare, cook and plate a variety of colorful recipes and menu items, ensuring that plate presentation and food quality are to company standards. * Continuously contribute to the resident experience by showcasing your unique skills and applying your knowledge to elevate the culture of our community. * Keep assigned workstation in a safe and sanitary condition and be familiar and comply with all state and local health department practices, safety practices, and infection control practices. * Participate in daily pre-shift meetings and share your creative ideas with the team to ensure a consistently elevated experience for our residents. * This position may assist with other responsibilities on an as-needed basis. Education Requirements: * Must possess a high school diploma or equivalent. * Must be Serv-Safe certified, or willing to obtain certification upon acceptance of employment offer. * Prefer experience within senior living or healthcare environments, must be sensitive to needs of senior population.

* Starting pay is $22 / hour! * This is a part time position offering a flexible schedule on either 1st shift (6:30am-2:30pm) or 2nd shift (10:30am-6:30pm)! Every other weekend required! Are you looking for an opportunity to explore your culinary curiosity? Do you enjoy learning unique recipes and having creative freedom at work? The Cook position offers a flexible schedule, work/life balance AND room for advancement! Working at Artis Senior Living, you'll play an integral role on a dynamic team helping people living with dementia achieve the essential human needs of purpose, belonging and joy by building a bridge between their lifelong identity and present daily life - we call this act of service "Honoring Yesterday & Celebrating Today." We like to think that Artis associates are the most thoughtful people on the planet, so in return - they deserve to feel safe, supported, and inspired to grow. We truly look forward to you being part of the Artis family! We are proud to be a Great Place to Work Certified company. The Cook will: * Learn, prepare, cook and plate a variety of colorful recipes and menu items, ensuring that plate presentation and food quality are to company standards. * Continuously contribute to the resident experience by showcasing your unique skills and applying your knowledge to elevate the culture of our community. * Keep assigned workstation in a safe and sanitary condition and be familiar and comply with all state and local health department practices, safety practices, and infection control practices. * Participate in daily pre-shift meetings and share your creative ideas with the team to ensure a consistently elevated experience for our residents. * This position may assist with other responsibilities on an as-needed basis. Education Requirements: * Must possess a high school diploma or equivalent. * Must be Serv-Safe certified, or willing to obtain certification upon acceptance of employment offer. * Prefer experience within senior living or healthcare environments, must be sensitive to needs of senior population.

US:NV:Carson City Patient Food Services Per Diem Variable Shift About Carson Tahoe Health CTH is a not-for-profit healthcare system with 240 licensed acute care beds, fully accredited by the Center for Improvement in Healthcare Quality (CIHQ). CTH was voted 5th most beautiful hospital in the nation nestled among the foothills of the Sierra Nevada in North Carson City and only a short drive away from world-famous Lake Tahoe & Reno. We serve a population of over 250,000 and feature two hospitals, two urgent cares, an emergent care center, outpatient services and a provider network with 19 regional locations. Summary Performs general cooking duties according to hospital standards such as production preparation, service setup, utilization of leftovers and trayline service. Assists with special function/catering hot food production and kitchen sanitation. Responsibilities * Operates large-volume cooking equipment such as griddles, grills or deep fryers. * Prepares, washes and cuts food to be cooked. * Prepares and cooks food according to instructions provided on food order slips or through verbal directions; verifies the quality and quantity of all orders. * Multitasks by cooking several different orders at once, ensuring that all items are prepared in accordance with customer instructions. * Maintains overall sanitation, health, cleanliness, and safety standards for food preparation areas, cooking services, dishes and utensils. * Assures food is brought up to correct temperatures for service and consistently logs these temperatures in designated area of production sheet. Log refrigerator/freezer temperatures. Keeps all foods at safe temperature and applies HACCP standards in food handling. * Follows safe operation/cleaning of slicer, knives and cooking equipment * Keeps work area clean and free of debris on floors. Adheres to the separation of cooked food vs raw food and follows proper food storage and hand washing * Assists in receiving and stock inventory as needed * Assists with catering or special functions as assigned * Performs other related duties as assigned. Qualifications Required: * One (1) year prior food service and public contact experience. Preferred: * High school diploma or equivalent * One (1) year training/working in food service industry or culinary institute Top 5 Reasons to Live in Carson City, Nevada * Live, work and play in one of the most beautiful regions in the world * Enjoy an array of outdoor activities world class skiing, golf, camping, mountain biking, hiking, water skiing, kayaking, hunting and fishing * Just next door is Beautiful Lake Tahoe * We are minutes from Reno known as the 'biggest little city in the world' - Fine dining, nightlife, shopping and home to the University of Nevada Reno. * Family friendly atmosphere with affordable housing & excellent school system Our Benefits * No State Income Tax * Medical, Dental, Vision, FSA, Telehealth * Paid Time Off, Mental Health, and Volunteer Days * 100% Vested 401K & Roth with Company Contribution * Tuition Reimbursement * Referral Bonuses * On Site Education & Certification Programs * Base Wage Increases for Relevant Advanced Degrees * Free Calm App Subscription

Cook-Baker-Salad Maker, Food Services Full Time, 80 Hours Per Pay Period, Variable Shifts With more than 30 specialties from Cardiology and Neurosurgery to Orthopedics and Vascular care, Methodist Medical Center was one of the first hospitals in East Tennessee to offer cutting-edge treatments and technologies that benefit people with life-threatening aneurysms, severely damaged knee, hip and shoulder joints, sudden heart failure, and non-healing wounds. 283 licensed beds 25 ICU beds 12 intermediate care beds 38 emergency suites 2 cath labs 8 LDRP suites Over 250 active and courtesy physicians Over 800 employees Job Objectives: To prepare and cook all items needed following appropriate recipes and production sheets. To be responsible for seeing that food is prepared according to menus; and to confer with supervisors as to the use of leftovers, making menu changes as necessary. To maintain high standards of food handling and cleanliness in work area, and to be responsible for high standards of personal cleanliness. Recruiter: Rachel Dudek-Fleming || ***************** Responsibilities Prepares and cooks all items needed for patients, cafeteria, doctors' meals, catering and special functions, following appropriate recipes and production sheets. Interprets recipes and modifies as required; mixes ingredients and does quantity and batch cooking for meal service Communicates with fellow employees and supervisors regarding product usage, shortages and quality of inventory; communicates with service staff regarding portions and appropriate presentation of food items. Maintains a neat, organized, sanitary work area. Follows all HACCP guidelines as they relate to preparation, serving and storing food; completes all HACCP temp logs daily. Correctly weighs, measures and portions food items. NON-ESSENTIAL FUNCTIONS: Other duties as assigned. HEALTH/SAFETY/COMPETENCE: Cannot pose a direct threat to health or safety of self or others. Must provide safe, efficient, competent care to customer or patient population. Must demonstrate competency of the functions described in the performance continuum and skills list. Qualifications Education/Knowledge/Skills: A high school diploma is required. Must be able to speak, read, write, and understand English. Must be able to perform simple arithmetic and have the manual dexterity and motor coordination to manipulate kitchen utensils. Must be able to comprehend and follow recipes and instructions. Must have the visual acuity for appraising the appearance of food, and must have cooking skills. Experience: A minimum of six months of appropriate food preparation experience in a hotel, restaurant or hospital is required. Licensure/Certifications: None is required

Cook PURPOSE OF JOB: Under the general supervision of the Chef on duty, strives to constantly and consistently assure maximum resident satisfaction and dining pleasure through quality food preparation, cooking techniques and service. RESPONSIBILITIES AND DUTIES: ESSENTIAL DUTIES: 1. Prepares, seasons and cooks soups, meats, vegetables, desserts, sauces, stews, casseroles and other food stuffs for consumption in the dining room and the Health Care Center. 2. Reads menu to estimate food requirements and procures it from storage, freezer, or refrigerator. 3. Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters and steam kettles. 4. Measures and mixes ingredients according to recipe. 5. Bakes, roasts, broils and steams meats, fish, vegetables and other foods. 6. Observes and tests food being cooked by tasting, smelling and piercing with a fork to determine that it is cooked and properly seasoned. 7. Carves meat, portions food on serving plates, adds gravies, sauces and garnishes servings to fill orders. 8. Prepare and cook meals for residents requiring special diets. 9. Ensures food items are prepared for residents in the Health Care Center in accordance with the food code worksheet. 10. Performs other related duties as directed by the Chef, Food Service Manager, or the Director, Food Service. (These duties may include both marginal and essential tasks depending upon duties that must be assumed, i.e. Chef duties during staff shortages.) MARGINAL DUTIES: 1. Washes, peels, cuts and shreds vegetables and fruits to prepare them for use. 2. Cut, trim and bone meat prior to cooking. 3. Bake bread, rolls, cakes and pastry. 4. Provide assistance on the line such as tray set-up, salad preparation, etc. 5. Maintains work area in a neat and orderly manner. 6. Performs other related duties as assigned by the Chef, Food Service Manager, or Director, Food Service (these duties may be marginal or essential depending upon the duties assumed). This job is a civilian position and does not require military service (including commission and enlistment) Compensation details: 15-17 PI67134858cc97-31181-38940557

* Starting pay is $18 / hour! * This is a full time position working Wednesday-Sunday, 7am-3:30pm. Are you looking for an opportunity to explore your culinary curiosity? Do you enjoy learning unique recipes and having creative freedom at work? The Cook position offers a flexible schedule, work/life balance AND room for advancement! Working at Artis Senior Living, you'll play an integral role on a dynamic team helping people living with dementia achieve the essential human needs of purpose, belonging and joy by building a bridge between their lifelong identity and present daily life - we call this act of service "Honoring Yesterday & Celebrating Today." We like to think that Artis associates are the most thoughtful people on the planet, so in return - they deserve to feel safe, supported, and inspired to grow. We truly look forward to you being part of the Artis family! We are proud to be a Great Place to Work Certified company. The Cook will: * Learn, prepare, cook and plate a variety of colorful recipes and menu items, ensuring that plate presentation and food quality are to company standards. * Continuously contribute to the resident experience by showcasing your unique skills and applying your knowledge to elevate the culture of our community. * Keep assigned workstation in a safe and sanitary condition and be familiar and comply with all state and local health department practices, safety practices, and infection control practices. * Participate in daily pre-shift meetings and share your creative ideas with the team to ensure a consistently elevated experience for our residents. * This position may assist with other responsibilities on an as-needed basis. Education Requirements: * Must possess a high school diploma or equivalent. * Must be Serv-Safe certified, or willing to obtain certification upon acceptance of employment offer. * Prefer experience within senior living or healthcare environments, must be sensitive to needs of senior population.

Cook PURPOSE OF JOB: Under the general supervision of the Chef on duty, strives to constantly and consistently assure maximum resident satisfaction and dining pleasure through quality food preparation, cooking techniques and service. RESPONSIBILITIES AND DUTIES: ESSENTIAL DUTIES: 1. Prepares, seasons and cooks soups, meats, vegetables, desserts, sauces, stews, casseroles and other food stuffs for consumption in the dining room and the Health Care Center. 2. Reads menu to estimate food requirements and procures it from storage, freezer, or refrigerator. 3. Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters and steam kettles. 4. Measures and mixes ingredients according to recipe. 5. Bakes, roasts, broils and steams meats, fish, vegetables and other foods. 6. Observes and tests food being cooked by tasting, smelling and piercing with a fork to determine that it is cooked and properly seasoned. 7. Carves meat, portions food on serving plates, adds gravies, sauces and garnishes servings to fill orders. 8. Prepare and cook meals for residents requiring special diets. 9. Ensures food items are prepared for residents in the Health Care Center in accordance with the food code worksheet. 10. Performs other related duties as directed by the Chef, Food Service Manager, or the Director, Food Service. (These duties may include both marginal and essential tasks depending upon duties that must be assumed, i.e. Chef duties during staff shortages.) MARGINAL DUTIES: 1. Washes, peels, cuts and shreds vegetables and fruits to prepare them for use. 2. Cut, trim and bone meat prior to cooking. 3. Bake bread, rolls, cakes and pastry. 4. Provide assistance on the line such as tray set-up, salad preparation, etc. 5. Maintains work area in a neat and orderly manner. 6. Performs other related duties as assigned by the Chef, Food Service Manager, or Director, Food Service (these duties may be marginal or essential depending upon the duties assumed). This job is a civilian position and does not require military service (including commission and enlistment) Compensation details: 15-17 PI67134858cc97-31181-38940557

The primary responsibility of the Retail Cook is to provide the highest quality of service to all customers. The Retail Cook prepares quality food items to be served to patients and/or customers in our different venues. SHIFT & SCHEDULE: Fulltime, Weekdays, 5:00am to 1:30pm, and rotating weekends ESSENTIAL FUNCTIONS/PERFORMANCE EXPECTATIONS Must be able to consistently produce quality products according to established recipes and standards of quality. Ensures all items are visually and consistently attractive as observed by the supervisor on duty. Communicate potential problems with supervisor on duty when necessary. Maintains a safe, clean workspace and completes additional cleaning duties as assigned. Ensures safe food handling practices are followed according to HACCP and regulatory agency requirements. Completes all task list and HACCP logs in JOLT as assigned. Ability to read and follow standardized recipes. Ensures production of assigned products is completed in a timely manner for retail operations, patient meals, and special functions. EDUCATION AND EXPERIENCE: High school graduate or equivalent is preferred but not required. Prior experience in related food and beverage service and food preparation positions is a plus. Must be able to effectively communicate information and respond to questions. PHYSICAL REQUIREMENTS To perform this job successfully, an individual must be able to perform each essential responsibility satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The individual must be able to: Ø Stand, walk, sit, stoop, reach, lift, see, speak and hear. Lifting is limited to 35 lbs. for clinical staff and to 50 lbs. for non-clinical staff. The individual must use an assisted-lift device or get another individual(s) to assist with the lift that is over these maximum limits.

Company Name: WC Health Job Title: Cook/Kitchen Aide (Las Vegas) Company Introduction: In every convenient location, WC Health provides patients with comprehensive and integrated health care focused on behavioral health. As we continue to evolve as a company, we are proud to have stayed true to our original mission of creating services and products that make a positive difference in people's lives. We pledge to continue to challenge the status quo in healthcare delivery and strive to develop new programs through the collaborative efforts of our dedicated team, partners, patients, and communities we serve. Our wrap-around services include medical, housing, pharmacy, transportation, case management and mental health services. Voted as one of the top 5000 growing healthcare companies by INC 5000, we are looking for highly motivated individuals to join our growing team. To learn more about our company, please visit our website at ************************** Objective: The Cooks/Kitchen Helper Position is responsible for assisting in the serving and preparation of food. In addition, maintaining good housekeeping in the kitchen and dining areas Essential Functions: Knowledgeable in proper cooked and uncooked food temperatures Knowledge of all safety guidelines in kitchen Cleans and checks service equipment Able to identify and safely use all kitchen equipment. Work varied shifts, including weekends and holidays. Cleans and maintains kitchen facilities Assists in moving and storing supplies Knowledge, Skills and Abilities: Ability to have a highly motivated and energetic personality. Working Knowledge of basic kitchen equipment. Position Type: Full-time Physical Demands: Must be able to carry 25-50 lbs. Able to stand for multiple hours. Education and Experience: High School Diploma or equivalent Three months experience in a food service area Active Serve Safe Food Handler certification Active Food Handler Safety Training Card Additional Qualifications: Must pass a background check and drug test. 2 Step TB test Work Physical Fingerprints (Background Check) Job Type: Full-time Benefits: 401(k) Dental insurance Health insurance Vision insurance Shift: 8 hour shift Day shift Work Location: In person Job Type: Full-time Benefits: 401(k) Dental insurance Health insurance Paid time off Vision insurance Shift: Day shift Evening shift Morning shift Shift availability: Day Shift (Preferred) Night Shift (Preferred) Ability to Commute: Las Vegas, NV 89115 (Required) Ability to Relocate: Las Vegas, NV 89115: Relocate before starting work (Required) Work Location: In person Must be able to pass a drug and background check. Job Posted by ApplicantPro

At Houston Methodist, the Cook position is responsible for ensuring a high volume/high quality food service setup/assembly for the customer (patients, staff and visitors) that is presented and served within the set standards. This position is responsible for both hot and cold food production, including seasoning, preparing, and cooking of various meats, vegetables, soups and sauces and on measuring and following recipes as well as garnishing and packaging. This position communicates with peers and management regarding and hazards identified in the workplace and performs all duties and responsibilities projecting the Houston Methodist service image and support of the mission statement. The Cook position adheres with the HM Food and Nutrition Services Standards of Appearance and complies with relevant local Food Ordinances and federal and state regulatory agencies, reviewing and maintaining production records and cooling charts according to Hazard Analysis Critical Control Point (HACCP) guidelines. This position may be asked to assist in other food and nutrition service areas, as needed. FLSA STATUS Non-exempt QUALIFICATIONS EDUCATION * High School diploma or equivalent education (examples include: GED, verification of homeschool equivalency, partial or full completion of post-secondary education, etc.) preferred EXPERIENCE * One year food service/cooking experience LICENSES AND CERTIFICATIONS Required * Food Handlers Permit - Various Issuers Accredited food handler training course approved by the Texas Department of State Health Services (TXDSHS) or by the American National Standards Institute (ANSI) SKILLS AND ABILITIES * Demonstrates the skills and competencies necessary to safely perform the assigned job, determined through ongoing skills, competency assessments, and performance evaluations * Sufficient proficiency in speaking, reading, and writing the English language necessary to perform the essential functions of this job, especially with regard to activities impacting patient or employee safety or security * Ability to effectively communicate with patients, physicians, family members and co-workers in a manner consistent with a customer service focus and application of positive language principles * Working knowledge of Serve Safe guidelines and Health department standards * Knowledge of /kitchen food service equipment and sanitation principles * Basic understanding of buffet receptions, upscale plated menu items, volume batch cooking ESSENTIAL FUNCTIONS PEOPLE ESSENTIAL FUNCTIONS * Interacts in a positive, professional manner with patients, family and staff. Communicates clearly and professionally to promote both work efforts and problem resolution. * Works, in conjunction with the Sr Cook and Catering staff, ensuring the food is prepared is on time, is of high quality, and transferred efficiently. * Notifies management appropriately with changes to menu items due to unforeseen events, i.e. spoilage, shortage, etc. * Contributes towards improvement of department scores for employee engagement, i.e. peer-to-peer accountability. SERVICE ESSENTIAL FUNCTIONS * Prepares food according to standardized recipes, menu, safe food handling and time schedule. Accurately completes cold and hot food preparation, as assigned. * Tastes food for palatability prior to each meal service to ensure highest quality. * Reviews menus in advance to ensure supplies are in-house. Utilizes downtime for preparation of food items to ensure menus are ready at the specified time. Prepares food for the next day per retail or room service cycle menus. Prepares for scheduled catering events one day prior to event. * Portions food according to diet and recipe. Garnishes food as instructed by Sr Cook and/or management. QUALITY/SAFETY ESSENTIAL FUNCTIONS * Inspects all foods for quality, freshness, and appearance. Ensures all food beyond the expiration date is discarded. Labels and dates all food items for storage. Ensures the proper rotation of food items. * Reports and corrects improper food, cooler and warmer temperatures. Assists Sr Cook in monitoring and recording temperatures of food and refrigeration. * Uses and follows all safety techniques in handling of equipment. Maintains proper sanitation in work area and equipment to comply with all federal and state regulatory agencies, including local Health Department, Fire Department, DNV, etc., cleaning immediate work area concurrently and cleaning large equipment per posted cleaning schedule. FINANCE ESSENTIAL FUNCTIONS * Practices good cost control through the proper use and storage of food, supplies, and equipment. Minimizes food waste through proper usage. * Utilizes resources with cost effectiveness and value creation in mind. Self-motivated to independently manage time effectively and prioritize daily tasks, assisting coworkers as needed. GROWTH/INNOVATION ESSENTIAL FUNCTIONS * Assists the Sr Cook or other responsible role with new food items from the creation to making it a menu item. * Seeks opportunities to identify self-development needs and takes appropriate action. Ensures own career discussions occur with appropriate management. Completes and updates the My Development Plan (MDP) on an ongoing basis. SUPPLEMENTAL REQUIREMENTS WORK ATTIRE * Uniform: Yes * Scrubs: No * Business professional: No * Other (department approved): Yes ON-CALLNote that employees may be required to be on-call during emergencies (ie. Disaster, Severe Weather Events, etc) regardless of selection below. * On Call* No TRAVELTravel specifications may vary by department * May require travel within the Houston Metropolitan area No * May require travel outside Houston Metropolitan area No Company Profile: Houston Methodist Cypress Hospital, Houston Methodist's eighth hospital, opened in the first quarter of 2025 in a prime location in the heart of the rapidly growing U.S. 290 corridor. It incorporates the most advanced technology available, featuring innovations designed to enhance communication between patients, physicians, staff and families. The facility combines state-of-the-art technology with world-class clinicians, creating an unparalleled experience for patients, employees and physicians. APPLY Join Our Talent Network Featured Jobs * Director of Medical Staff Services Location: Houston Methodist The Woodlands Hospital, The Woodlands, TX FLSA STATUS Exempt QUALIFICATIONS EDUCATION Bachelor's degree in healthcare administration, business administration, or other relevant field Master's degree preferred EXPERIENCE Five years of experience in medical staff services in a similar hospital environment Three years of supervisory/management experience required LICENSES AND CERTIFICATIONS Preferred CPCS - Certified Provider Credentialing Specialist (NAMSS) … * RN II MedSurg Neurology Location: Houston Methodist Willowbrook Hospital, Houston, TX FLSA STATUS Non-exempt QUALIFICATIONS EDUCATION Graduate of education program approved by the credentialing body for the required credential(s) indicated below in the Certifications, Licenses and Registrations section EXPERIENCE Twelve months registered nurse experience in a healthcare environment LICENSES AND CERTIFICATIONS Required RN - Registered Nurse - Texas State Licensure - … * Patient Care Asst Novice - MedSurg Location: Houston Methodist Willowbrook Hospital, Houston, TX FLSA STATUS Non-exempt QUALIFICATIONS EDUCATION High School diploma or equivalent education (examples include: GED, verification of homeschool equivalency, partial or full completion of post-secondary education, etc.) EXPERIENCE • Must be one of the following: ◦ graduate of the Patient Care Tech (PCT) program ◦ internal employee participating in the Houston … Check out The Daily Dose News from the Houston Methodist Community Houston Methodist Hospitals Recognized in Vizient's 2025 Quality Leadership Rankings We are honored to share that all seven of our eligible hospitals have been named top performers in the 2025 Bernard A. Birnbaum, MD, Quality Leadership Rankings by Vizient Inc., a trusted national benchmark for hospital performance. This year, five of our hospitals ranked in the top five of their … Houston Methodist Hospital named the No. 1 hospital in Texas for the 14th year by U.S. News & World Report It is that time of year when I have the privilege of sharing our U.S. News & World Report results. For 2025-26, Houston Methodist Hospital has again been recognized as an Honor Roll hospital, marking our ninth year overall and our seventh year in a row on the list. Houston … Houston Methodist Ranked #3 on Forbes America's Best Large Employers 2025 Houston Methodist is honored to announce that we have been ranked #3 on Forbes' America's Best Large Employers 2025 list, making us the top-ranked healthcare organization in the nation. This marks the sixth year we have received this prestigious recognition, a testament to our unwavering commitment to fostering a workplace … VISIT THE DAILY DOSE HOMEPAGE FOR MORE ARTICLES >>

The Cook prepares attractive, nutritious, and appetizing meals for residents, employees and guests in accordance with registered Dietician menus, current federal, state and local standards as well as established company policies & procedures to ensure that excellent food service is provided at all times. • Demonstrates considerable initiative and judgment regarding setting up meals, seasoning food, estimating food requirements, utilizing leftovers, and presenting food in an attractive manner. • Plans cooking schedule to have meals prepared on time and in accordance with established meal schedules. • Prepares, portions, garnishes, and serves meals following standard recipes and in accordance with planned menus and established portion control procedures in a timely and respectable manner. • Inventory management. • Maintains confidentiality regarding residents' personal and health information and respect residents' privacy. Adheres to the resident bill of rights as defined by State law. Qualifications: • Two to three years of commercial level food preparation experience. • Experience in assisted living/skilled nursing setting and comprehensive of restrictive diets. • Working knowledge of basic nutrition, cooking techniques, portion control and serving. • Ability to properly operate common kitchen equipment such as mixer, meat slicer, oven, grill, deep fryer, stove, steamer, chopper, dishwasher, microwave. • Ability to cook a variety of foods in large quantities and familiarity with seasoning requiring and cooking time involved. • Ability to follow standard recipes and independently prepare multi-course meals. Certificates, Licenses, Registrations • Holds/obtains applicable local, state, otherwise required food handling/sanitation licenses and/or certifications. Equal Opportunity Employer & drug-free workplace

At Houston Methodist, the Cook position is responsible for ensuring a high volume/high quality food service setup/assembly for the customer (patients, staff and visitors) that is presented and served within the set standards. This position is responsible for both hot and cold food production, including seasoning, preparing, and cooking of various meats, vegetables, soups and sauces and on measuring and following recipes as well as garnishing and packaging. This position communicates with peers and management regarding and hazards identified in the workplace and performs all duties and responsibilities projecting the Houston Methodist service image and support of the mission statement. The Cook position adheres with the HM Food and Nutrition Services Standards of Appearance and complies with relevant local Food Ordinances and federal and state regulatory agencies, reviewing and maintaining production records and cooling charts according to Hazard Analysis Critical Control Point (HACCP) guidelines. This position may be asked to assist in other food and nutrition service areas, as needed. **FLSA STATUS** Non-exempt **QUALIFICATIONS** **EDUCATION** + High School diploma or equivalent education (examples include: GED, verification of homeschool equivalency, partial or full completion of post-secondary education, etc.) preferred **EXPERIENCE** + One year food service/cooking experience **LICENSES AND CERTIFICATIONS** **Required** + Food Handlers Permit - Various Issuers Accredited food handler training course approved by the Texas Department of State Health Services (TXDSHS) or by the American National Standards Institute (ANSI) **SKILLS AND ABILITIES** + Demonstrates the skills and competencies necessary to safely perform the assigned job, determined through ongoing skills, competency assessments, and performance evaluations + Sufficient proficiency in speaking, reading, and writing the English language necessary to perform the essential functions of this job, especially with regard to activities impacting patient or employee safety or security + Ability to effectively communicate with patients, physicians, family members and co-workers in a manner consistent with a customer service focus and application of positive language principles + Working knowledge of Serve Safe guidelines and Health department standards + Knowledge of /kitchen food service equipment and sanitation principles + Basic understanding of buffet receptions, upscale plated menu items, volume batch cooking **ESSENTIAL FUNCTIONS** **PEOPLE ESSENTIAL FUNCTIONS** + Interacts in a positive, professional manner with patients, family and staff. Communicates clearly and professionally to promote both work efforts and problem resolution. + Works, in conjunction with the Sr Cook and Catering staff, ensuring the food is prepared is on time, is of high quality, and transferred efficiently. + Notifies management appropriately with changes to menu items due to unforeseen events, i.e. spoilage, shortage, etc. + Contributes towards improvement of department scores for employee engagement, i.e. peer-to-peer accountability. **SERVICE ESSENTIAL FUNCTIONS** + Prepares food according to standardized recipes, menu, safe food handling and time schedule. Accurately completes cold and hot food preparation, as assigned. + Tastes food for palatability prior to each meal service to ensure highest quality. + Reviews menus in advance to ensure supplies are in-house. Utilizes downtime for preparation of food items to ensure menus are ready at the specified time. Prepares food for the next day per retail or room service cycle menus. Prepares for scheduled catering events one day prior to event. + Portions food according to diet and recipe. Garnishes food as instructed by Sr Cook and/or management. **QUALITY/SAFETY ESSENTIAL FUNCTIONS** + Inspects all foods for quality, freshness, and appearance. Ensures all food beyond the expiration date is discarded. Labels and dates all food items for storage. Ensures the proper rotation of food items. + Reports and corrects improper food, cooler and warmer temperatures. Assists Sr Cook in monitoring and recording temperatures of food and refrigeration. + Uses and follows all safety techniques in handling of equipment. Maintains proper sanitation in work area and equipment to comply with all federal and state regulatory agencies, including local Health Department, Fire Department, DNV, etc., cleaning immediate work area concurrently and cleaning large equipment per posted cleaning schedule. **FINANCE ESSENTIAL FUNCTIONS** + Practices good cost control through the proper use and storage of food, supplies, and equipment. Minimizes food waste through proper usage. + Utilizes resources with cost effectiveness and value creation in mind. Self-motivated to independently manage time effectively and prioritize daily tasks, assisting coworkers as needed. **GROWTH/INNOVATION ESSENTIAL FUNCTIONS** + Assists the Sr Cook or other responsible role with new food items from the creation to making it a menu item. + Seeks opportunities to identify self-development needs and takes appropriate action. Ensures own career discussions occur with appropriate management. Completes and updates the My Development Plan (MDP) on an ongoing basis. **SUPPLEMENTAL REQUIREMENTS** **WORK ATTIRE** + Uniform: Yes + Scrubs: No + Business professional: No + Other (department approved): Yes **ON-CALL*** _*Note that employees may be required to be on-call during emergencies (ie. Disaster, Severe Weather Events, etc) regardless of selection below._ + On Call* No **TRAVEL**** _**Travel specifications may vary by department**_ + May require travel within the Houston Metropolitan area No + May require travel outside Houston Metropolitan area No **Company Profile:** Houston Methodist Cypress Hospital, Houston Methodist's eighth hospital, opened in the first quarter of 2025 in a prime location in the heart of the rapidly growing U.S. 290 corridor. It incorporates the most advanced technology available, featuring innovations designed to enhance communication between patients, physicians, staff and families. The facility combines state-of-the-art technology with world-class clinicians, creating an unparalleled experience for patients, employees and physicians.

The Facility Cook supervises and executes food preparation, ordering, and shopping, consistent with the quality/budgetary objectives of the agency. Through oversight, planning and organizing, the facility Cook is responsible for ensuring all food services functions at the facility are executed. Additionally, the Cook ensures safety of food handling practices, proper sanitation, utilization of the FIFO method and more. Key Responsibilities Food Service Responsibilities: Ensure meals are well balanced, nutritious and appealing. Reduce unnecessary costs whenever possible and utilize donations and creativity on menus. Follow the production menu. Orders food within budget and prepare food for residents and special events. Drive Food Services van to transport food, meals, and other supplies between facilities. Advise on possible improvements in efficiency, productivity, etc. Food Storage and Safety Responsibilities: Manage food storage, proper refrigeration and inventory control. Maintain professional safety standards, cleanliness and sanitation in accordance with health and safety codes. Ensure servicing and repair of equipment. Notify supervisor of equipment needs. Treatment Setting Responsibilities: Ensure that all kitchen client workers are familiar with agency and departmental policies, procedures, practices safe food handling and holds clients accountable. Train and evaluate clients assigned to kitchen. Maintain team spirit and morale within kitchen. Work as a team with Food Services and perform any further functions that Department and Agency needs. And other duties as assigned. Education High School diploma or GED is required Culinary certificate is preferred Experience Industrial kitchen tools and equipment & cooking methods techniques Knowledge Safety and hygiene standards and regulations Nutrition and special dietary requirements Volume preparation, portion control and food preservation Inventory Control System Skills and abilities: Temperament to work with and train emotionally disturbed clients Knowledge of approaches to recovery such as 12 step, social, or medical models Professionalism, punctuality, flexibility and reliability are imperative Excellent verbal, written, and interpersonal skills Culturally competent and able to work with a diverse population Experience with Microsoft Office applications, specifically Word Outlook and internet applications Integrity to handle sensitive information in a confidential manner Excellent organization skills and ability to multitask and juggle multiple priorities. Understanding of and ability to demonstrate professional boundaries with clients

. The 815 Residential and Detox Program The program fully integrates substance use disorder and mental health services; beyond merely providing both services under the same roof or cross-training staff, it adopts a model of providing effective services to the targeted needs of individuals with co-occurring disorders. The program treats both problem types as primary and assists participants to recognize key reciprocal factors such as self-medicating strategies; physiological and psychological changes associated with long-term substance use; and the impact of street drugs on mental health symptoms. The Cook handles and executes food preparation, ordering, and shopping, consistent with quality/budgetary objectives of the agency. The facility Cook is responsible for ensuring all food service functions at the facility are executed. Additionally, the Cook ensures safety of food handling practices, proper sanitation, utilization of the FIFO method, and more. KEY RESPONSIBILITIES Food Service Responsibilities: Ensure meals are well-balanced, nutritious, and appealing. Reduce unnecessary costs whenever possible and utilize donations and creativity on menus. Follow the production menu. Orders food within budget and prepare food for residents and special events. Drive Food Services van to transport food, meals, and other supplies between facilities. Advise on possible improvements in efficiency, productivity, etc. Food Storage and Safety Responsibilities: Manage food storage, proper refrigeration, and inventory control. Maintain professional safety standards, cleanliness, and sanitation in accordance with health and safety codes. Ensure servicing and repair of equipment. Notify supervisor of equipment needs. Treatment Setting Responsibilities: Ensure that all kitchen client workers are familiar with agency and departmental policies, procedures, practices safe food handling and holds clients accountable. Train and evaluate clients assigned to kitchen. Maintain team spirit and morale within kitchen. Work as a team with Food Services and perform functions that further Department and Agency needs. QUALIFICATIONS Education, Certification, and Experience High school diploma or GED or Culinary certificate or degree. Valid Food Handler Certificate. Valid California driver's license insurable by HealthRIGHT 360 (formerly HAFC-Walden House). First Aid Certified within 30 days of employment. CPR Certified within 30 days of employment. Food handling and preparation certification. Experience as head chef preferred. Industrial kitchen tools and equipment &cooking methods techniques.

Start a meaningful career as a Cook with Chelsea Jewish Lifecare at our Leonard Florence Center for Living community! Make a difference in someone's life every day. Chelsea Jewish Lifecare, celebrating life through the Jewish tradition Why Join Us? Make an Impact: This is your opportunity to make a difference in the lives of others! Competitive Pay: $20/hour - $22/hour + credit for experience Schedule: Full-Time days available! Split Cook/Baker schedule. Supportive Team: We value our team members just as much as the people we serve! Quick Hiring: Apply today and hear back within 48 hours What You'll Do: Prepare and bake a wide variety of pastries, desserts, and baked goods for breakfast, lunch, and dinner, including large-scale breakfast production for 100+ residents. Develop, test, execute, and decorate pastries and desserts for daily service and special occasions, ensuring quality, nutrition, and presentation standards. Create, stock, replenish, and maintain baked goods for the facility café, ensuring displays are organized, clean, and fully stocked daily. Follow all safe food handling, sanitation, and local health department regulations; demonstrate proper knife skills and safe equipment use. Maintain a clean, organized work environment while monitoring ingredient quality, minimizing waste, assisting with inventory, and collaborating with the culinary team. Review menus and prepare meals according to planned menus, therapeutic diet requirements, and alternative selections while adhering to sanitary and safety regulations. Collaborate with the dietitian to implement recommended changes and ensure proper meal preparation. Maintain clean, organized, and well-stocked food storage and preparation areas, ensuring supplies are ready for each meal. Develop and maintain effective working relationships with CNAs and other team members to support smooth kitchen and resident operations. Participate in in-service programs and perform other duties as assigned to support the dietary department. What You'll Need: High school diploma or equivalent. (required) Proficient in reading, writing, and comprehending English. (required) At least 1 year of experience with professional cooking. (required) Maintains required competencies in accordance with state and federal regulations. (required) Physically able to stand, sit, walk, bend, squat, and lift/carry up to 20 pounds frequently and up to 25 pounds or more with assistance. (required) Strong interpersonal skills, able to interact effectively with residents, families, visitors, and team members. (required) Proficient in reading, writing, and following instructions in English. (required) ServSafe certification. (preferred) Benefits Available for Qualified Positions: Comprehensive benefits package, including Health, Dental, Vision, company-funded Life Insurance, and optional STD, LTD, Accident, and Critical Illness coverage. Financial and educational support, such as a 403(b) retirement plan, Flexible Spending Account, and tuition reimbursement. Generous paid time off, including vacation, sick time, and a paid birthday. Great workplace perks, including free meals, free parking, and a state-of-the-art facility with an inclusive, supportive culture. Rewarding career opportunities within an outstanding and well-recognized organization. To apply, please complete the required questionnaire. We accept applications on a rolling basis. We are an Equal Opportunity Employer and are committed to a diverse and inclusive workplace. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, age, national origin, ancestry, disability, medical condition, genetic information, marital status, veteran or military status, citizenship status, pregnancy (including childbirth, lactation, and related conditions), political affiliation, or any other status protected by applicable federal, state, or local laws. We are committed to providing an inclusive and accessible recruitment process. If you require accommodations during the interview process, please let us know. Reasonable accommodations will be provided upon request to ensure equal opportunity for all applicants. Applicants for this position must be able to produce a negative drug test. Applicants may be subject to a background check. Employees in this position must be able to satisfactorily perform the essential functions of the position. If requested, this organization will make every effort to provide reasonable accommodations to enable employees with disabilities to perform the position's essential job duties. As markets change and the Organization grows, job descriptions may change over time as requirements and employee skill levels evolve. With this understanding, this organization retains the right to change or assign other duties to this position.