Cook jobs at MorningStar Senior Living

After spending 14 years in healthcare, I finally found my home with Arrow Senior Living. Its home-like environment is not just for the residents but for the team members as well. From day one you embrace the core values, and you see how they impact residents quality of life. Arrow is a great company to grow with-it promotes within and the employee appreciation, incentives, and benefits are just a bonus on top of making residents and team members smile. I have become lifelong friends with this team, and I can happily say I love my job and enjoy coming to work. -Arrow Team Member Position-Cook Position Type: PRN Location: Cedar Falls, IA Our starting wage for Cooks is: $17.00-$19.00 per hour! Shift Schedule- As Needed Come join our team at Mallard Pointe Senior Living located at 2603 Orchard Drive, Cedar Falls, IA 50613! We are looking for someone (like you): To be a Culinary Craftsman: By preparing all menu items according to established standards and recipes, provide exceptional quality food that is attractively presented in a timely fashion. To take the Mess Out of Mess Hall: Ensure health protocols are always followed, including proper hygiene, sanitary food preparation, and proper food temperatures. To be a Culinary Connector: Familiarize yourself with the residents and their preferences and needs. Participate in resident orientations. What are we looking for? You must be at least eighteen (18) years of age. You can read, write, understand, and communicate in English with our Residents! You will possess a current Food Handlers Card as specified per the Department of Health. You have demonstrated skills, knowledge, and competency in the areas of leadership, training, and supervision. You possess proficient written and oral communication skills with other members of management, professional, and support staff. You must be active as this role requires standing, walking, bending, kneeling, and stooping all day. You must have the ability to frequently lift and/or move items up to 50 pounds. You must be comfortable to be in close contact to extreme temperatures, including cooking surfaces and walk-in freezers. You will have the ability to work primarily indoors, but also be available to work outside for events. You must be criminally cleared. Employment Benefits (We value our benefits): Company Match 401(k) with 100% match up to the first 3% and fully vested upon enrollment. Medical, Dental, Vision insurance (1st of the month following 60 days of employment-Full Time) Disability insurance (Full Time) Employee assistance program Weekly Employee Recognition Program Life insurance (Full Time) Paid time off (Full Time employees accrue up to 115 hours each year and Part Time accrue up to 30 hours each year) Tuition Reimbursement (after 90 days for FT AND PT employees) Employee Referral Program (FT, PT, and PRN) Complimentary meal each shift (FT, PT, and PRN) Daily Pay Option Direct Deposit Did we mention that we PROMOTE FROM WITHIN? Do you want to see how much fun we are at Walden Place Senior Living? Please visit us via Facebook: Mallard Pointe Senior Living Facebook Page Or, take a look at our website: Mallard Pointe Senior Living Careers Have questions? Want to speak to someone directly? Reach out by calling/texting your own recruiter, Cemma Hurn ************. Click here to hear about Arrow's Core Values! About the company Arrow Senior Living manages a collection of senior living communities that offer varying levels of care including independent living, assisted living, and memory care in 34 properties currently in 6 states (Missouri, Kansas, Iowa, Illinois, Ohio, Arkansas) and employs nearly 2,200 employees! Arrow Senior Living YouTube-Click Here Arrow Senior Living serves and employs individuals of all faiths, regardless of race, color, gender, sexual orientation, national origin, age, or handicap, except as limited by state and federal law. Keywords: cook, food service, restaurant, cooks, cooking, food, culinary, hiring immediately Required Preferred Job Industries Healthcare

After spending 14 years in healthcare, I finally found my home with Arrow Senior Living. Its home-like environment is not just for the residents but for the team members as well. From day one you embrace the core values, and you see how they impact residents quality of life. Arrow is a great company to grow with-it promotes within and the employee appreciation, incentives, and benefits are just a bonus on top of making residents and team members smile. I have become lifelong friends with this team, and I can happily say I love my job and enjoy coming to work. -Arrow Team Member Position-Cook Position Type: PRN Location: Cedar Falls, Iowa Our starting wage for Cooks is: $17.00-$19.00 per hour! Shift Schedule- As Needed Come join our team at CedarStone Senior Living located at 4715 Algonquin Dr. Cedar Falls, Iowa 50613! We are looking for someone (like you): To be a Culinary Craftsman: By preparing all menu items according to established standards and recipes, provide exceptional quality food that is attractively presented in a timely fashion. To take the Mess Out of Mess Hall: Ensure health protocols are always followed, including proper hygiene, sanitary food preparation, and proper food temperatures. To be a Culinary Connector: Familiarize yourself with the residents and their preferences and needs. Participate in resident orientations. What are we looking for? You must be at least eighteen (18) years of age. You can read, write, understand, and communicate in English with our Residents! You will possess a current Food Handlers Card as specified per the Department of Health. You have demonstrated skills, knowledge, and competency in the areas of leadership, training, and supervision. You possess proficient written and oral communication skills with other members of management, professional, and support staff. You must be active as this role requires standing, walking, bending, kneeling, and stooping all day. You must have the ability to frequently lift and/or move items up to 50 pounds. You must be comfortable to be in close contact to extreme temperatures, including cooking surfaces and walk-in freezers. You will have the ability to work primarily indoors, but also be available to work outside for events. You must be criminally cleared. Employment Benefits (We value our benefits): Company Match 401(k) with 100% match up to the first 3% and fully vested upon enrollment. Medical, Dental, Vision insurance (1st of the month following 60 days of employment-Full Time) Disability insurance (Full Time) Employee assistance program Weekly Employee Recognition Program Life insurance (Full Time) Paid time off (Full Time employees accrue up to 115 hours each year and Part Time accrue up to 30 hours each year) Tuition Reimbursement (after 90 days for FT AND PT employees) Employee Referral Program (FT, PT, and PRN) Complimentary meal each shift (FT, PT, and PRN) Daily Pay Option Direct Deposit Did we mention that we PROMOTE FROM WITHIN? Do you want to see how much fun we are at CedarStone Senior Living? Please visit us via Facebook: *************************************** Or, take a look at our website: *********************************** Have questions? Want to speak to someone directly? Reach out by calling/texting your own recruiter, Cemma Hurn: ************. Click here to hear about Arrow's Core Values! About the company Arrow Senior Living manages a collection of senior living communities that offer varying levels of care including independent living, assisted living, and memory care in 34 properties currently in 6 states (Missouri, Kansas, Iowa, Illinois, Ohio, Arkansas) and employs nearly 2,200 employees! Arrow Senior Living YouTube-Click Here Arrow Senior Living serves and employs individuals of all faiths, regardless of race, color, gender, sexual orientation, national origin, age, or handicap, except as limited by state and federal law. Keywords: cook, food service, restaurant, cooks, cooking, food, culinary, hiring immediately Required Preferred Job Industries Healthcare

After spending 14 years in healthcare, I finally found my home with Arrow Senior Living. Its home-like environment is not just for the residents but for the team members as well. From day one you embrace the core values, and you see how they impact residents quality of life. Arrow is a great company to grow with-it promotes within and the employee appreciation, incentives, and benefits are just a bonus on top of making residents and team members smile. I have become lifelong friends with this team, and I can happily say I love my job and enjoy coming to work. -Arrow Team Member Position-Cook Position Type: PRN Location: Ankeny, Iowa Our starting wage for Cooks is: $18.00 per hour! Shift Schedule- As needed Come join our team at Rock Creek Senior Living located at 3602 NW 5th St. Ankeny, Iowa 50023! We are looking for someone (like you): To be a Culinary Craftsman: By preparing all menu items according to established standards and recipes, provide exceptional quality food that is attractively presented in a timely fashion. To take the Mess Out of Mess Hall: Ensure health protocols are always followed, including proper hygiene, sanitary food preparation, and proper food temperatures. To be a Culinary Connector: Familiarize yourself with the residents and their preferences and needs. Participate in resident orientations. What are we looking for? You must be at least eighteen (18) years of age. You can read, write, understand, and communicate in English with our Residents! You will possess a current Food Handlers Card as specified per the Department of Health. You have demonstrated skills, knowledge, and competency in the areas of leadership, training, and supervision. You possess proficient written and oral communication skills with other members of management, professional, and support staff. You must be active as this role requires standing, walking, bending, kneeling, and stooping all day. You must have the ability to frequently lift and/or move items up to 50 pounds. You must be comfortable to be in close contact to extreme temperatures, including cooking surfaces and walk-in freezers. You will have the ability to work primarily indoors, but also be available to work outside for events. You must be criminally cleared. Employment Benefits (We value our benefits): Company Match 401(k) with 100% match up to the first 3% and fully vested upon enrollment Medical, Dental, Vision insurance (1st of the month following 60 days of employment-Full Time) Disability insurance (Full Time) Employee assistance program Weekly Employee Recognition Program Life insurance (Full Time) Paid time off (Full Time employees accrue up to 115 hours each year and Part Time accrue up to 30 hours each year) Tuition Reimbursement (after 90 days for FT AND PT employees) Employee Referral Program (FT, PT, and PRN) Complimentary meal each shift (FT, PT, and PRN) Daily Pay Option Direct Deposit Did we mention that we PROMOTE FROM WITHIN? Do you want to see how much fun we are at Rock Creek Senior Living? Please visit us via Facebook: **************************************** Or, take a look at our website: **************************** Have questions? Want to speak to someone directly? Reach out by calling/texting your own recruiter,Cemma Hurn- ************. Click here to hear about Arrow's Core Values! About the company Arrow Senior Living manages a collection of senior living communities that offer varying levels of care including independent living, assisted living, and memory care in 25 properties currently in 5 states (Missouri, Iowa, Illinois, Ohio, Indiana) and employs nearly 1,400 employees! Arrow Senior Living YouTube-Click Here Arrow Senior Living serves and employs individuals of all faiths, regardless of race, color, gender, sexual orientation, national origin, age, or handicap, except as limited by state and federal law. Keywords: cook, food service, restaurant, cooks, cooking, food, culinary, hiring immediately Required Preferred Job Industries Healthcare

After spending 14 years in healthcare, I finally found my home with Arrow Senior Living. Its home-like environment is not just for the residents but for the team members as well. From day one you embrace the core values, and you see how they impact residents quality of life. Arrow is a great company to grow with-it promotes within and the employee appreciation, incentives, and benefits are just a bonus on top of making residents and team members smile. I have become lifelong friends with this team, and I can happily say I love my job and enjoy coming to work. -Arrow Team Member Position-Cook Position Type: Full-Time Location: Cedar Rapids, Iowa Our starting wage for Cooks is: $17.00 per hour! Shift Schedule- Tuesday, Wednesday, Thursday, Friday, Saturday 6:30am-2:30pm Come join our team at 4110 Center Point Rd NE, Cedar Rapids, IA 52402! We are looking for someone (like you): To be a Culinary Craftsman: By preparing all menu items according to established standards and recipes, provide exceptional quality food that is attractively presented in a timely fashion. To take the Mess Out of Mess Hall: Ensure health protocols are always followed, including proper hygiene, sanitary food preparation, and proper food temperatures. To be a Culinary Connector: Familiarize yourself with the residents and their preferences and needs. Participate in resident orientations. What are we looking for? You must be at least eighteen (18) years of age. You can read, write, understand, and communicate in English with our Residents! You will possess a current Food Handlers Card as specified per the Department of Health. You have demonstrated skills, knowledge, and competency in the areas of leadership, training, and supervision. You possess proficient written and oral communication skills with other members of management, professional, and support staff. You must be active as this role requires standing, walking, bending, kneeling, and stooping all day. You must have the ability to frequently lift and/or move items up to 50 pounds. You must be comfortable to be in close contact to extreme temperatures, including cooking surfaces and walk-in freezers. You will have the ability to work primarily indoors, but also be available to work outside for events. You must be criminally cleared. Employment Benefits (We value our benefits): Company Match 401(k) with 100% match up to the first 3% and fully vested upon enrollment. Medical, Dental, Vision insurance (1st of the month following 60 days of employment-Full Time) Disability insurance (Full Time) Employee assistance program Weekly Employee Recognition Program Life insurance (Full Time) Paid time off (Full Time employees accrue up to 115 hours each year and Part Time accrue up to 30 hours each year) Tuition Reimbursement (after 90 days for FT AND PT employees) Employee Referral Program (FT, PT, and PRN) Complimentary meal each shift (FT, PT, and PRN) Daily Pay Option Direct Deposit Did we mention that we PROMOTE FROM WITHIN? Do you want to see how much fun we are at Aura Senior Living? Please visit us via Facebook: ********************************************** Or, take a look at our website: ********************************** Have questions? Want to speak to someone directly? Reach out by calling/texting your own recruiter, Kayla Moore: **************. Click here to hear about Arrow's Core Values! About the company Arrow Senior Living manages a collection of senior living communities that offer varying levels of care including independent living, assisted living, and memory care in 34 properties currently in 6 states (Missouri, Kansas, Iowa, Illinois, Ohio, Arkansas) and employs nearly 2,200 employees! Arrow Senior Living YouTube-Click Here Arrow Senior Living serves and employs individuals of all faiths, regardless of race, color, gender, sexual orientation, national origin, age, or handicap, except as limited by state and federal law. #INDLP Keywords: cook, food service, restaurant, cooks, cooking, food, culinary, hiring immediately Required Preferred Job Industries Healthcare

The Cook prepares and serves quality meals for patients in accordance with all applicable laws, regulations, and Life Care standards. Education, Experience, and Licensure Requirements High school graduate or equivalent One (1) year experience in food preparation preferred Experience in preparing and cooking food in large quantities Specific Job Requirements Make independent decisions when circumstances warrant such action Knowledgeable of practices and procedures as well as the laws, regulations, and guidelines governing functions in the post acute care facility Implement and interpret the programs, goals, objectives, policies, and procedures of the department Perform proficiently in all competency areas including but not limited to: patient rights, and safety and sanitation Maintains professional working relationships with all associates, vendors, etc. Maintains confidentiality of all proprietary and/or confidential information Understand and follow company policies including harassment and compliance procedures Displays integrity and professionalism by adhering to Life Care's Code of Conduct and completes mandatory Code of Conduct and other appropriate compliance training Essential Functions Prepare and serve meals that are appetizing in both taste and appearance, and appropriate for each patient Knowledgeable of ordered diets as well as food consistency Ensure food and supplies for the next meal are readily available Serve meals and snacks in a timely manner Utilize production tools and recipes provided to prepare meals and snacks Exhibit excellent customer service and a positive attitude towards patients Assist in the evacuation of patients Demonstrate dependable, regular attendance Concentrate and use reasoning skills and good judgment Communicate and function productively on an interdisciplinary team Sit, stand, bend, lift, push, pull, stoop, walk, reach, and move intermittently during working hours Read, write, speak, and understand the English language An Equal Opportunity Employer

Responsibilities When it comes to choosing a hospital, one thing is clear: quality and convenience count. Northern Nevada Medical Center's tradition of providing quality healthcare in a comfortable, accessible environment means peace of mind for the thousands of patients served by the hospital each year. Northern Nevada Medical Center is a 124-bed acute care hospital located on 23 hillside acres at 2375 E. Prater Way in Sparks, Nevada. Website: ******************** This Cook opportunity is either Full Time, Part Time or even per diem. Job Summary: Under the direct supervision of the Food & Nutrition Services Director, Supervisor, or Lead, the cook performs a variety of patient food service and dish duties. The cook will prepare appropriate food items for hospital patients, staff, and visitors according to recipes. About Universal Health Services: One of the nation's largest and most respected providers of hospital and healthcare services, Universal Health Services, Inc. (UHS) has built an impressive record of achievement and performance. During the year, UHS was again recognized as one of the World's Most Admired Companies by Fortune; and listed in Forbes ranking of America's Largest Public Companies. Operating acute care hospitals, behavioral health facilities, outpatient facilities and ambulatory care access points, an insurance offering, a physician network and various related services located all over the U.S. States, Washington, D.C., Puerto Rico and the United Kingdom. *********** If you would like to learn more about the position before applying, please contact Bridget Gomez, Senior Recruiter @ ************************ Qualifications Job Requirements for Cook: One to three (1-3) years related experience and/or training or equivalent combination of education and experience. High school graduate or equivalent. ServSafe Certification preferred within 6 months of hire. EEO Statement All UHS subsidiaries are committed to providing an environment of mutual respect where equal employment opportunities are available to all applicants and teammates. UHS subsidiaries are equal opportunity employers and as such, openly support and fully commit to recruitment, selection, placement, promotion and compensation of individuals without regard to race, color, religion, age, sex (including pregnancy, gender identity, and sexual orientation), genetic information, national origin, disability status, protected veteran status or any other characteristic protected by federal, state or local laws. We believe that diversity and inclusion among our teammates is critical to our success. Avoid and Report Recruitment Scams At UHS and all our subsidiaries, our Human Resources departments and recruiters are here to help prospective candidates by matching skill set and experience with the best possible career path at UHS and our subsidiaries. During the recruitment process, no recruiter or employee will request financial or personal information (e.g., Social Security Number, credit card or bank information, etc.) from you via email. Our recruiters will not email you from a public webmail client like Hotmail, Gmail, Yahoo Mail, etc. If you suspect a fraudulent job posting or job-related email mentioning UHS or its subsidiaries, we encourage you to report such concerns to appropriate law enforcement. We encourage you to refer to legitimate UHS and UHS subsidiary career websites to verify job opportunities and not rely on unsolicited calls from recruiters.

To ensure high quality and timely meal production and meal service. The cook will also work to ensure that state and federal required documentation is completed and organized. Additionally, this employee will ensure high standards of hygiene and cleanliness are consistently maintained within the Culinary Department. Education: High School diploma, or equivalent, is required. Experience: Willing to train the right person. Minimum of two years in high volume food preparation, or equivalent training, preferred. Willing to train the right person. Licenses/Certification: "Safe-Serve" manager certification, or willingness to enroll in HACCP training, required. Must be eligible for a Colorado Driver's License; valid Colorado Driver's License required within six (6) months of employment and maintained current thereafter. Physical Requirements Occasionally - Walking, sitting, change position, reaching, reach across midline, feeling, crouching, stooping, stairs lifting/lowering 50 lbs, carrying 20 lbs, pushing/pulling 50 lbs Frequently - Standing, handling, pinching Continuously - See with corrective eyewear, hear clearly with assistance Shift - 8 Hours Schedule - Day Status - FT Compensation: $18.00 - $23.40/hr, depending on experience. There is no deadline to apply for this position; we are accepting applications on an ongoing basis until a finalist is selected. Your total compensation goes beyond the number on your paycheck. Gunnison Valley Health provides generous leave, health plans and retirement contributions that add to your bottom line. Benefits Eligibility Medical, dental, vision, health care FSA, dependent care FSA, and Lifestyle Spending Account: All active employees working 40 or more hours per pay period in a Full Time or Part Time position are eligible for benefits on the first of the month after hire. Full Time staff are automatically enrolled in 401A plan as of date of hire. Life and AD&D insurance: All active employees working 40 or more hours per pay period are eligible for benefits on the first of the month after hire date. Short-term and long-term disability: All active employees working 60 or more hours per pay period are eligible for benefits on the first of the month after hire date.

Cook, Senior Services 150 top places to work in healthcare|2025 Becker's Hospital Review Benefits: Here at Gunnison Valley Health, your good work will be rewarded. In addition to a competitive salary, a generous and affordable medical/dental/vision plan, and a dollar for dollar 401(a) match, up to 3%, there are other great perks including: Up to $250 in your first year toward your unique Lifestyle Spending Account, matched retirement starting on day 1, and a dependent care matching plan A culture that values continuing education, backed up by a robust tuition reimbursement plan, and an all-access subscription to LinkedIn Learning and Headspace. Paid time off benefits with an accrual rate of 10.77% in your first year of employment Access to mental health, financial health and wellness as well as life coaching with our Employee Assistance Program Free nutrition consultations, and discounted fitness membership at Western Colorado University Fieldhouse Deep discounts on food and drink in the cafeteria No traffic, and a scenic commute to the office Share your talents in quality meal production while creating and maintaining relationships with staff and residents. We need your expertise to keep our community healthy and thriving! Where you'll live: Some define happiness by their job title and salary, while others pursue quality of life. Our community combines the best of both worlds by fostering a growing outdoor industry business hub in the heart of Colorado's Rocky Mountains. The Gunnison Valley, which includes the towns of Gunnison and Crested Butte, is a vibrant community of entrepreneurs and adventurers. We are deeply connected with our surrounding environment, neighbors and growing community. This is the kind of place where hard work is rewarded, whether that means a day on the mountain or at the office. Requirements: To be seriously considered for this role, you'll need to have: Education: High School diploma, or equivalent, is required. Experience: Willing to train the right person. Minimum of two years in high volume food preparation, or equivalent training, preferred. Willing to train the right person. Licenses/Certification: "Safe-Serve" manager certification, or willingness to enroll in HACCP training, required. Must be eligible for a Colorado Driver's License; valid Colorado Driver's License required within six (6) months of employment and maintained current thereafter. Responsibilities: We are committed to improving the health of our community by delivering exceptional care and services. As part of the team in the Culinary Department you will: Assists Culinary Director to ensure that all meals are prepared and served in a quality manner that reflects positively on the Culinary Department and SCC as a whole. Maintains and improves professional knowledge and competence by attending educational opportunities as required by Culinary Director. Assists Culinary Director and Kitchen Manager in menu planning to promote quality and variety within budgetary restrictions. Evaluates menu items to ensure proper quantities are served to meet nutritional state and federal requirements. Assists in maintaining and ensuring proper inventory levels, as well as proper rotation and cleanliness of storage areas. Physical Requirements Occasionally - Walking, sitting, change position, reaching, reach across midline, feeling, crouching, stooping, stairs lifting/lowering 50 lbs, carrying 20 lbs, pushing/pulling 50 lbs Frequently - Standing, handling, pinching Continuously - See with corrective eyewear, hear clearly with assistance Shift - 8 Hours Schedule - Day Status - FT Compensation: $18.00 - $23.40/hr, depending on experience. There is no deadline to apply for this position; we are accepting applications on an ongoing basis until a finalist is selected. Your total compensation goes beyond the number on your paycheck. Gunnison Valley Health provides generous leave, health plans and retirement contributions that add to your bottom line. Benefits Eligibility Medical, dental, vision, health care FSA, dependent care FSA, and Lifestyle Spending Account: All active employees working 40 or more hours per pay period in a Full Time or Part Time position are eligible for benefits on the first of the month after hire. Full Time staff are automatically enrolled in 401A plan as of date of hire. Life and AD&D insurance: All active employees working 40 or more hours per pay period are eligible for benefits on the first of the month after hire date. Short-term and long-term disability: All active employees working 60 or more hours per pay period are eligible for benefits on the first of the month after hire date. #local2024

To ensure, in conjunction with the Culinary Manager and Production Supervisor, high quality and timely meal production and meal service. The cook will also ensure that state and federal required documentation is completed and organized. Additionally, this employee will ensure high standards of hygiene and cleanliness are consistently maintained within the Culinary Department. This position is an as needed bases. You will be required to work at least 8 hours a month. Education: High School diploma, or equivalent, is required. Experience: Willing to train the right person. Minimum of two years in high volume food preparation, or equivalent training, preferred. Willing to train the right person. Licenses/Certification: "Safe-Serve" certification, or willingness to enroll in HACCP training, required. Must be eligible for a Colorado Driver's License; valid Colorado Driver's License required within six (6) months of employment and maintained current thereafter. Shift - Varied Schedule - Varied Status - Temporary Position Compensation: $18.00 - $23.40/hr, depending on experience. Occasionally - Walking, sitting, change position, reaching, reach across midline, feeling, crouching, stooping, stairs lifting/lowering 50 lbs, carrying 20 lbs, pushing/pulling 50 lbs Frequently - Standing, handling, pinching Continuously - See with corrective eyewear, hear clearly with assistance Benefits Eligibility Full Time, Temporary staff are eligible for health insurance the first day of the month following start date as well as eligibility for the State of Colorado paid sick leave program.

Job Details HSCDP - Fort Bragg - Fort Bragg, CA $20.50 - $29.37 HourlyDescription Working as a cooperative and collaborative member of a Head Start (HS) or Early Head Start (EHS) team, facilitates the overall food service function for one or more sites in accordance with Child Care Food Program (CCFP) and Head Start (HS) Performance Standards. Primary responsibilities include planning and preparation of meals and snacks for children and coordinating with teaching staff to plan nutrition education activities for children. ESSENTIAL DUTIES AND RESPONSIBILITIES Responsible for the health and safety of children enrolled at the site while under HSCDP care. Participate in regular reflective supervision sessions and self-assessment to promote ongoing professional development. ** Plans and prepares meals and snacks using provided menus and CCFP guidelines that incorporate any identified dietary needs and restrictions of the children. Purchases and transports groceries and supplies as needed following established budgetary limits. Maintains an accurate inventory of on-hand food and supplies including “disaster food” and substitute meals. ** Ensures service of meals and snacks is done on schedule and in a way that is generally appealing to the children; engages children in meal and snack setup and service as appropriate. Ensures kitchen labels are in place and current so food, supplies and equipment can be easily located by other staff and volunteers as needed. ** Completes all required forms and reports related to the kitchen and the food service functions. Maintains a sanitary environment by performing scheduled daily and weekly kitchen cleaning duties. Completes equipment inventory annually and notifies Nutrition Coordinator of needed supplies or equipment. ** Works in the classroom to facilitate staff break reliefs or as a substitute as assigned. Provides nutritional information and recipes to parents and maintains a nutrition bulletin board with information updated monthly. ** Informs Site Supervisor of all concerns, observations or information provided by a parent or guardian, in a timely manner. For bilingual employees, performs all job duties utilizing dual language ability as necessary to provide optimum support and services for clients and HSCDP staff. Attends staff meetings, in-service training sessions and conferences as required. Responsible for generating, collecting and documenting Non-Federal Share Match. Other duties as assigned or required. ** Does not apply to Substitutes Additional Cook Duties for EHS Site Assignments Follows weekly Infant Meal Records to prepare individualized meals for children under 1 year of age. Follows established procedures for bottle sanitation and preparation; breastmilk storage; and mixing and usage of formula. ESSENTIAL WORK HABITS Align work behaviors in conformance with NCOs Purpose, Vision and Values. Report to work on time and obtain approval from supervisor for any changes in work schedule or absences. Maintain a strict commitment to confidentiality, in accordance with Agency and project policies and procedures. Follow the NCO Injury Illness and Prevention Plan, as well as all Agency and program safety protocols, procedures, and policies. Maintain focus on the assigned tasks. Take pride in creating a positive, efficient work environment. Treat co-workers and clients with respect. Represent NCO and its programs to the community in a positive light. Dress appropriately according to assigned job duties and responsibilities. Adapt constructively to change. Qualifications Education, Training and Experience: The following education and/or experience criteria are required to qualify for the designated level: Level I - Must complete 3 ECE/CDV or Nutrition/Culinary units within 12 months of being hired. Level II - 6 ECE/CDV units or 6 units in Nutrition, Culinary or related field units required. Level III- 6 ECE/CDV units or 6 units in Nutrition, Culinary or related field units required. Responsible for day-to-day operations of food service for two or more HSCDP sites. Levels II and III: 2 years of experience as an HSCDP Cook or in a comparable commercial or institutional cooking environment required. ServSafe Food Handler or ServSafe Food Manager certification is preferred. A minimum of 15 hours of Child Health and Safety training and maintain a current Infant and Child CPR First Aid certification preferred. Knowledge of: Principles and practices of interpersonal communications. Large-scale food preparation and cooking methods as well as related sanitation regulations and practices. A general understanding of food values and nutrition is preferred. Math skills sufficient to perform the duties of the position. Computer and internet use as relates to the duties of the position; prior use of Microsoft Office 365 preferred. Head Start Performance Standards preferred. Ability to: Interact with others in a culturally and emotionally sensitive manner. Communicate clearly and appropriately both verbally and in writing in English (required) in an effective and professional manner. Plan and prepare wholesome, nutritionally balanced meals using provided guidelines and requirements. Demonstrate a willingness to work as part of a team and also be able to work independently Work effectively and professionally with parents and other adults as well as with children from a variety of socio-economic backgrounds. Work effectively as part of a team but have the ability to work independently. Maintain confidential information, documentation, and handle sensitive situations appropriately. Accurately and legibly maintain records and prepare reports either by hand, or by using a computer and related software programs. Work flexible hours for scheduled weekend or evening activities as needed. Be flexible and able to meet the changing needs of the program. Necessary Special Skills & Requirements: Must be at least 18 years of age. For work related driving, employee must have: a current, valid California driver's license; a driving record that demonstrates the employee is a safe, appropriate driver as verified by a DMV printout; and, proof of personal automobile insurance; or reliable transportation with proof of automobile insurance. Employment is contingent on completion of a pre-employment health screening, and meeting TB test and regulatory immunization and vaccination requirements related to work in a Head Start Program and a licensed child care facility. Employment is contingent on receipt by program of a Criminal Record Clearance confirming eligibility to work in a licensed childcare facility. WORK ENVIRONMENT/PHYSICAL DEMANDS While performing the duties of this job, the employee is regularly required to talk, hear, listen, and communicate clearly; The employee frequently is required to sit; use hands to finger, handle or feel objects, use manual and automatic office equipment, and reach with hands and arms. The employee is frequently required to stand; bend; reach down and stretch overhead; walk; climb or balance; and stoop, kneel, crouch, or crawl. The employee may frequently lift and/or move up to 25 pounds unassisted and may occasionally move and lift heavier materials with assistance using ergonomic guidelines. Specific vision abilities required by this job include close and distance vision, peripheral vision, depth perception, and the ability to adjust focus. The ability to travel during the day and/or night, sometimes long distance - possession of a valid California Driver's License and access to an insured vehicle is required. Interaction and contact with outside agencies, vendors, funders, volunteers, donors, and contributors is a frequent aspect of this job. The employee will regularly use computers and computer printers, telephones, and other similar electronic office equipment. The employee will frequently use kitchen equipment and implements that can be heavy, hot or sharp; as well cleaning and sanitizing products. The environment can be noisy and includes the comings and goings of small children and their families. Note : This class specification should not be interpreted as all-inclusive. It is intended to identify the core essential functions and requirements of this job. Incumbents may be requested to perform job-related responsibilities and tasks other than those stated in this specification. Any essential function or requirement of this class will be evaluated as necessary should an incumbent/applicant be unable to perform the function or requirement due to a disability as defined by the Americans with Disabilities Act (ADA)or California FEHA. Reasonable accommodation for the specific disability will be made for the incumbent/applicant when possible.

Job Details HSCDP - S Ukiah - State - Ukiah, CA $20.50 - $27.46 HourlyDescription Head Start Child Development Program Bilingual (Spanish/English) Pay Differential Available Driver's License and Auto insurance required Hours: 35 hours/week, 12 months/year POSITION OVERVIEW Working as a cooperative and collaborative member of a Head Start (HS) or Early Head Start (EHS) team, facilitates the overall food service function for one or more sites in accordance with Child Care Food Program (CCFP) and Head Start (HS) Performance Standards. Primary responsibilities include planning and preparation of meals and snacks for children and coordinating with teaching staff to plan nutrition education activities for children. ESSENTIAL DUTIES AND RESPONSIBILITIES Responsible for the health and safety of children enrolled at the site while under HSCDP care. Participate in regular reflective supervision sessions and self-assessment to promote ongoing professional development. ** Plans and prepares meals and snacks using provided menus and CCFP guidelines that incorporate any identified dietary needs and restrictions of the children. Purchases and transports groceries and supplies as needed following established budgetary limits. Maintains an accurate inventory of on-hand food and supplies including “disaster food” and substitute meals. ** Ensures service of meals and snacks is done on schedule and in a way that is generally appealing to the children; engages children in meal and snack setup and service as appropriate. Ensures kitchen labels are in place and current so food, supplies and equipment can be easily located by other staff and volunteers as needed. ** Completes all required forms and reports related to the kitchen and the food service functions. Maintains a sanitary environment by performing scheduled daily and weekly kitchen cleaning duties. Completes equipment inventory annually and notifies Nutrition Coordinator of needed supplies or equipment. ** Works in the classroom to facilitate staff break reliefs or as a substitute as assigned. Provides nutritional information and recipes to parents and maintains a nutrition bulletin board with information updated monthly. ** Informs Site Supervisor of all concerns, observations or information provided by a parent or guardian, in a timely manner. For bilingual employees, performs all job duties utilizing dual language ability as necessary to provide optimum support and services for clients and HSCDP staff. Attends staff meetings, in-service training sessions and conferences as required. Responsible for generating, collecting and documenting Non-Federal Share Match. Other duties as assigned or required. ** Does not apply to Substitutes Additional Cook Duties for EHS Site Assignments Follows weekly Infant Meal Records to prepare individualized meals for children under 1 year of age. Follows established procedures for bottle sanitation and preparation; breastmilk storage; and mixing and usage of formula. ESSENTIAL WORK HABITS Align work behaviors in conformance with NCOs Purpose, Vision and Values. Report to work on time and obtain approval from supervisor for any changes in work schedule or absences. Maintain a strict commitment to confidentiality, in accordance with Agency and project policies and procedures. Follow the NCO Injury Illness and Prevention Plan, as well as all Agency and program safety protocols, procedures, and policies. Maintain focus on the assigned tasks. Take pride in creating a positive, efficient work environment. Treat co-workers and clients with respect. Represent NCO and its programs to the community in a positive light. Dress appropriately according to assigned job duties and responsibilities. Adapt constructively to change. Qualifications JOB QUALIFICATIONS Education, Training and Experience: The following education and/or experience criteria are required to qualify for the designated level: Level I - Must complete 3 ECE/CDV or Nutrition/Culinary units within 12 months of being hired. Level II - 6 ECE/CDV units or 6 units in Nutrition, Culinary or related field units required. Level III- 6 ECE/CDV units or 6 units in Nutrition, Culinary or related field units required. Responsible for day-to-day operations of food service for two or more HSCDP sites. Levels II and III: 2 years of experience as an HSCDP Cook or in a comparable commercial or institutional cooking environment required. ServSafe Food Handler or ServSafe Food Manager certification is preferred. A minimum of 15 hours of Child Health and Safety training and maintain a current Infant and Child CPR First Aid certification preferred. Knowledge of: Principles and practices of interpersonal communications. Large-scale food preparation and cooking methods as well as related sanitation regulations and practices. A general understanding of food values and nutrition is preferred. Math skills sufficient to perform the duties of the position. Computer and internet use as relates to the duties of the position; prior use of Microsoft Office 365 preferred. Head Start Performance Standards preferred. Ability to: Interact with others in a culturally and emotionally sensitive manner. Communicate clearly and appropriately both verbally and in writing in English (required) in an effective and professional manner. Plan and prepare wholesome, nutritionally balanced meals using provided guidelines and requirements. Demonstrate a willingness to work as part of a team and also be able to work independently Work effectively and professionally with parents and other adults as well as with children from a variety of socio-economic backgrounds. Work effectively as part of a team but have the ability to work independently. Maintain confidential information, documentation, and handle sensitive situations appropriately. Accurately and legibly maintain records and prepare reports either by hand, or by using a computer and related software programs. Work flexible hours for scheduled weekend or evening activities as needed. Be flexible and able to meet the changing needs of the program. Necessary Special Skills & Requirements: Must be at least 18 years of age. For work related driving, employee must have: a current, valid California driver's license; a driving record that demonstrates the employee is a safe, appropriate driver as verified by a DMV printout; and, proof of personal automobile insurance; or reliable transportation with proof of automobile insurance. Employment is contingent on completion of a pre-employment health screening, and meeting TB test and regulatory immunization and vaccination requirements related to work in a Head Start Program and a licensed child care facility. Employment is contingent on receipt by program of a Criminal Record Clearance confirming eligibility to work in a licensed childcare facility. WORK ENVIRONMENT/PHYSICAL DEMANDS While performing the duties of this job, the employee is regularly required to talk, hear, listen, and communicate clearly; The employee frequently is required to sit; use hands to finger, handle or feel objects, use manual and automatic office equipment, and reach with hands and arms. The employee is frequently required to stand; bend; reach down and stretch overhead; walk; climb or balance; and stoop, kneel, crouch, or crawl. The employee may frequently lift and/or move up to 25 pounds unassisted and may occasionally move and lift heavier materials with assistance using ergonomic guidelines. Specific vision abilities required by this job include close and distance vision, peripheral vision, depth perception, and the ability to adjust focus. The ability to travel during the day and/or night, sometimes long distance - possession of a valid California Driver's License and access to an insured vehicle is required. Interaction and contact with outside agencies, vendors, funders, volunteers, donors, and contributors is a frequent aspect of this job. The employee will regularly use computers and computer printers, telephones, and other similar electronic office equipment. The employee will frequently use kitchen equipment and implements that can be heavy, hot or sharp; as well cleaning and sanitizing products. The environment can be noisy and includes the comings and goings of small children and their families. Note : This class specification should not be interpreted as all-inclusive. It is intended to identify the core essential functions and requirements of this job. Incumbents may be requested to perform job-related responsibilities and tasks other than those stated in this specification. Any essential function or requirement of this class will be evaluated as necessary should an incumbent/applicant be unable to perform the function or requirement due to a disability as defined by the Americans with Disabilities Act (ADA)or California FEHA. Reasonable accommodation for the specific disability will be made for the incumbent/applicant when possible.

The Food Service Cook performs a variety of tasks that facilitate the preparation and service of nutritious food to patients, staff and visitors. Schedule: PRN (As Needed) Variable Days 8 Hour Shifts Compensation: $21.20/hr +DOE PRN Differential Weekend Differential ESSENTIAL FUNCTIONS, DUTIES AND RESPONSIBILITIES: Performs routine duties related to preparation and serving of food. Must become knowledgeable on how to use special diet manual for patient menus. Assist in supervising dietary functions and personnel in the absence of the kitchen manager. Prepares food for cooking by washing, peeling, shredding, slicing and mixing of various food items. Plan food production to coordinate with meal serving hours so that quality, texture, temperature and appearance of food are preserved. Operates dishwasher or assists with washing/sterilizing dishes, glassware, silverware, utensils, pots pans, etc. Serves food in cafeteria for visitors and staff following dietary sanitary and safety guidelines. Plate meals on patient tray assembly line following menu directives for determining food items for each tray. Follows Standard Precautions using personal protective equipment as required. Performs telephone, clerical, stocking and inventory duties as assigned. Maintain confidentiality of all work information. Demonstrates ability to function successfully in a team-oriented environment. Other duties as assigned. ADDITIONAL RESPONSIBILITIES: Meet annual education requirements. Full time position, 40 hours per week. QUALIFICATIONS (Required): High School graduate or equivalent. Prior cooking in food service and cashier experience required. Skill and ability to use all kitchen equipment. Ability to read, write and carry out instructions. Good interpersonal and communication skills. ADDITIONAL DESIRED QUALIFICATIONS: Institutional food service experience. Certified Chef. Current ServSafe Certificate. PHYSICAL DEMANDS: Medium- Heavy: Lift: 60 lbs from floor to waist height using proper body mechanics. Lift: 50 lbs from waist height to shoulder height using proper body mechanics. Carry: 60 lbs 40 feet. Push: 60 lbs of force 35 feet. Pull: 60 lbs of force 35 feet. MACHINERY AND EQUIPMENT: Must be able to operate normal business machinery and equipment, as well as kitchen and food and nutrition specific machinery and equipment (ex. oven/stove, grill, dishwashing machine, refrigerator/ freezer, warmer, food carts, trays, etc.) EXPOSURE: Occasional exposure to contact with chemicals, moving objects, confined spaces, slippery surfaces, extreme temperatures and noise. Rare exposure to blood and body fluids.

Are you a person who believes in providing great care? Do you believe in having a positive impact on other people's lives? Are you a team-player, quick-thinker, and ready to be a part of an organization that supports your growth? WHAT WE'RE ABOUT We believe care goes beyond a medical chart. With kindness and integrity as our guide, we strive for excellence in every interaction. Requirements: You care. Cook Perks: Generous Bonuses Growth Opportunities - DOUBLE your salary Health Benefits POSITION SUMMARY The Cook will prepare, cook, season, and serve adequate, attractive, nutritious, and balanced meals. Meals prepared include meat, fish, fowl, vegetables, fruit, soups, salads, desserts, breads, and pastries, as specified and scheduled by the menus. The person holding this position is delegated the responsibility for carrying out the assigned duties and responsibilities in accordance with current existing federal and state regulations and established company policies and procedures. KEY RESPONSIBILITIES: Food Preparation Duties : Handle and prepare food that is palatable, appetizing and attractive Establish practice of serving hot food hot and cold food cold Cook a variety of foods in large quantities Be familiar with seasoning and cooking time Be aware of cooking characteristics of various cuts of meats, fish and fowl Prepare foods for cooking: Peel, wash, trim, and cut vegetables and fruit; wash, cut, de-bone and trim meat, fish and fowl Cook food: Bake, roast, stew and steam-cook meats, fish and fowl, basting as necessary to retain flavor; make gravies, stocks, dressings, sauces and soups Prepare cold meats, sandwiches, griddle cakes, cooked cereals, and beverages Use initiative and judgment in setting up meals and utilizing leftovers to avoid waste Follow standard recipes but make independent decisions in line with current experience Understand importance of proper food-handling techniques and hazards of improper food handling Estimate quantities of food and apportion servings while monitoring portion-controlled guidelines for individual residents Taste, smell, and observe food to ensure conformity with recipes and appearance Serve food according to dietary guidelines, checking each tray for completeness and accuracy Kitchen Duties : Comply with meal schedules Maintain and use equipment and supplies Work cooperatively with other staff and departments Wash pots, pans, and other equipment as used Responsible for supervision of other food service employees in absence of the Executive Chef All other duties as requested TALENT: Executing Demonstrates resourcefulness Detail oriented and follow through Ability to prioritize and multi-task priorities Relationship Building Work well with people including staff, residents, families Enjoy working with older people Demonstrates friendliness and enthusiasm Have a caring attitude and sincere interest in others Demonstrates honesty Influencing Communicates clearly and effectively Strategic Thinking Displays creativity Curiosity and desire to learn SKILLS AND KNOWLEDGE: Ability to prepare and cook a variety of foods in large quantities Aware of special diets, seasoning requirements, cooking times, temperature controls Ability to estimate quantities of food , limit waste, utilize leftovers while serving attractive, appetizing meals Serve safe certification EDUCATION AND EXPERIENCE: Education: High School Diploma or GED preferred Experience: Previous experience in the dining department of a senior care community preferred PHYSICAL DEMANDS: Frequent walking per shift Frequent standing per shift while preparing and serving food Lifting 1- 20# frequently, 21-35# occasionally, 36 - 70# rarely Bending and reaching, squatting and kneeling, crawling and climbing Extreme hot and cold temperature changes Use of large and small kitchen equipment WORK AREA AND ENVIRONMENT: Kitchen, freezers, refrigerators, loading dock, dining room STANDARDS: Standards: State Health Department Regulations OTHER: Reports to Executive Chef Department-Dining

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. **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. This job description is not intended to be all-inclusive; the employee will also perform other reasonably related business/job duties as assigned. Houston Methodist reserves the right to revise job duties and responsibilities as the need arises. **EDUCATION** + High School diploma or equivalent education (examples include: GED, verification of homeschool equivalency, partial or full completion of post-secondary education, etc.) preferred **WORK EXPERIENCE** + One year food service/cooking experience **LICENSES AND CERTIFICATIONS - REQUIRED** + Food Handlers Permit -- Accredited food handler training course approved by the Texas Department of State Health Services (TXDSHS) or by the American National Standards Institute (ANSI) **KNOWLEDGE, 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 **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 opened in March 2025 as our ninth location, bringing leading technology and compassionate care to the rapidly growing U.S. 290 corridor. Licensed for 276 beds, the hospital offers advanced innovations that enhance communication among patients, physicians, staff and families, reflecting our commitment to excellence every day. Houston Methodist is an Equal Opportunity Employer.

Job DescriptionNourish Recovery by Supporting Client Wellness At State of the Heart Recovery, meal services play a meaningful role in supporting client health, stability, and comfort during treatment. The Cook prepares, cooks, and serves daily breakfast and lunch meals for individuals participating in behavioral health and addiction recovery treatment. The role maintains a clean, organized, and sanitary kitchen environment while following all food safety, temperature control, and infection-prevention procedures. This position supports a respectful, trauma-informed environment and interacts with clients and staff in a calm, professional, and culturally sensitive manner. The Cook contributes to the therapeutic setting by modeling professional behavior, following safety protocols, and helping provide a welcoming environment for clients. What You Will Do Prepare and serve daily breakfast and lunch meals according to menu plans, portion guidelines, and nutritional expectations. Follow all required procedures for food handling, storage, temperature control, labeling, cooling, and sanitation. Maintain kitchen cleanliness, including equipment, work surfaces, utensils, appliances, and food service areas. Monitor and document temperature logs for refrigerators, freezers, hot food, and cold food storage. Ensure compliance with OSHA, environmental health, infection control, and safety regulations in a behavioral health environment. Manage basic inventory, track supply levels, and notify leadership when replenishment is needed. Use kitchen appliances safely, including ovens, mixers, steam kettles, grills, steam tables, slicers, choppers, and warmers. Wash hands, wear and change gloves properly, and avoid cross-contamination in all food preparation. Communicate respectfully with clients and staff while maintaining professional boundaries. Participate in mandatory training, safety drills, and staff meetings as required. Demonstrate reliability, punctuality, time-management, and strong attention to detail. Perform other duties as assigned to support kitchen operations and client services. Why Join Us At State of the Heart Recovery, your work supports a healing environment where people begin rebuilding their lives. Nutritious meals and respectful service create stability, comfort, and trust for clients in treatment. You will work in a mission-driven setting where professionalism, quality, and compassion are valued every day. Join a team where your work helps nourish health, dignity, and recovery. Requirements What You Will Bring High school diploma or GED. One year of experience in a kitchen or food-service environment preferred. Food Handler's Permit required within thirty days of hire. Prior experience in healthcare or behavioral health settings preferred. Knowledge of sanitation, safe food handling, infection control, and temperature control requirements. Ability to safely operate kitchen equipment and follow written and verbal instructions. Strong time-management, reliability, and attention to detail. Ability to communicate respectfully with clients in a treatment-based environment. Proficiency in basic documentation, recordkeeping, and compliance with food safety and facility standards. Benefits We believe in supporting the whole person at work and beyond. Our comprehensive benefits include: Health Care Plan (Medical, Dental, and Vision) Paid Time Off (Vacation and Select Public Holidays) Family and Medical Leave in accordance with state and federal law Wellness Resources for mental and physical health

. 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.

The Facility Cook executes food preparation and meal service, maintaining consistency in quality, utilizing strong time management skills with solid cooking methods, and working with a tight design kitchen. Organization and preparation skills are critical. Responsible for oversight, planning and organizing of the facility. The 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. Team member will operate with a focus on service and support, takes pride in the quality of their work, holds themselves and others accountable, follows through on obligations, effectively communicates and responds to inquiries, and engages their role with a sense of compassion and partnership to help further the agency's mission and goals. Key Responsibilities Food Service Responsibilities: Ensure meals are well balanced, nutritious, and appealing. Reduce unnecessary costs whenever possible. Follows production menu with creative vision in quality and presentation. Ensures all residents' meals are on-time and meet quality standards. Ensures special requests are captured at all meal services including as-needed, special save plates, special dietary needs, and service requirements for food being catered to detox clients. Cooks will be required to capture snack programs 3 times daily and general meal services. 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 volunteer workers are familiar with agency and departmental policies, procedures, practices of safe food handling and holds clients accountable. Teaches life skills cooking methods to clients in the kitchen. Maintain team spirit and morale within kitchen. Works as a team with Food Services and performs functions that further Department and Agency needs. And other duties as assigned. EDUCATION, KNOWLEDGE, SKILLS AND ABILITIES QUALIFICATIONS: Education and Experience High School Diplom/GED Food handling and preparation certification or experience as cook 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

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

. This is an On-Call position. North County Serenity House, a Program of HealthRIGHT 360, was founded in 1966 to provide substance use disorder services in the community. North County Serenity House provides a gender-responsive and trauma-informed environment, using evidence-based and best practices that recognize and account for the role that trauma frequently plays in substance use and criminal histories of women. For clients with co-occurring mental illness, we provide integrated substance use and mental health services which treat both conditions as primary. Our residential facility serves up to 120 women (with capacity for up to 20 children under 5 years of age) seeking recovery from substance use disorders. The Cook contributes to the program by both independently and collaboratively operating within a dynamic, team-centered kitchen environment. They oversee and carry out food preparation, ordering, and shopping activities in alignment with the agency's quality and budgetary goals. Additionally, the Cook prioritizes food safety, maintains proper sanitation standards, and adheres to the FIFO method, among other responsibilities. 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, or Licensure High school diploma or equivalent required. A culinary degree from a recognized culinary institution preferred. Current certification in food safety and sanitation. Current First Aid and CPR certification or ability to obtain within 30 days of hire. Possess a valid CA driver's license. Experience Experience in a professional kitchen, preferably in various culinary roles. Experience with FIFO method. Background Check and Other Requirements Capable of completing a background check and live scan. Applicants must not be on parole or probation due to funding regulations. Qualified candidates with a criminal record will be considered for employment.