Job Description

** Schedule required: Tue-Sat 6a-2p **

We offer competitive salary, full benefits package, Paid Time Off, and opportunities for professional growth.

Pinnacle Treatment Centers is a growing leader in addiction treatment services. We provide care across the nation touching the lives of more than 30,000 patients daily.

Our mission is to remove all barriers to recovery and transform individuals, families, and communities with treatment that works.

Our employees believe we are creating a better world where lives and communities are made whole again through comprehensive treatment.

As a Cook, you will be working in collaboration with a Registered Dietician, and be responsible for the coordination, planning, and preparation of daily meals and snacks for all clients/patients in accordance with dietician-approved menus. The Cook ensures quality standards are met for all meals prepared for and served to the client/patient population.

Benefits

· 18 days PTO (Paid Time Off)

· 401k with company match

· Company sponsored ongoing training and certification opportunities.

· Full comprehensive benefits package including medical, dental, vision, short term disability, long term disability and accident insurance.

· Substance Use Disorder Treatment and Recovery Loan Repayment Program (STAR LRP)

· Discounted tuition and scholarships through Capella University.

Requirements

· High School Diploma, equivalent or verifiable work experience in lieu of education

· CPR/MANDT certification – training provided locally and updated as required.

Preferred:

· Institutional cooking experience of 1-3 years preferred.

· Food handler or SERV Safe Certification preferred.

Responsibilities

· Prepare and garnish food for clients/patients following dietician approved menus and

· standardized recipes.

· Meet or exceed quality standards through periodic tasting for palatability and

· consistency, cooking/serving temperatures, and visual inspection.

· Follow appropriate menu and production guide for food.

· Exhibit basic skills in food preparation and equipment utilization/safety, organization, and planning of production to meet menu demands.

· Maintain food temperatures through entire preparation cycle.

· Use food-handling techniques as set in company and/or departmental policies and

· procedures.

· Store unused food items (labeling and dating).

· Report needed repairs and/or supplies to manager.

· Clean all worktables, ovens, fryers, grills, refrigerators, and stovetops following the

· posted cleaning schedule.

· Assure that the dietary department meets Joint Commission/CARF accreditation

· standards, state regulatory requirements, and other regulations as required.

· Follow strict sanitation guidelines set up by the state health department.

· Comply with all company safety and risk management policies and procedures.

· Participate in regular safety meetings, safety training, and hazard assessments.

· Attend team meetings and complete all training courses timely as required.

· Other duties as assigned.

Join our team. Join our mission.