The Job Network

Food Service Cook

companyThe Manor at Blue Water Bay
locationNiceville, FL, USA
PublishedPublished: 6/14/2022
Full Time

Job Description


Food Service Cook

PAY: Based on experience 

JOB TYPE: Full-Time/ Part-Time


Join The Manor's Food and Nutrition Services Department and work in an environment that will always be vital to the community!


The Manor at Blue Water Bay is CMS rated 5-star facility and deficiency free. We have a new wage scale, tuition sponsorship, and shift differentials. We are well known for quality patient care and putting patients ahead of profits. The Manor at Blue Water Bay provides the highest quality of care to enhance quality of life. Individual needs of the patient are extremely important and vital to the overall care provided. Our highly specialized team of professionals work together to ensure individuals achieves their optimum level of independence, therefore improving their quality of life.  We provide professional, compassionate and personal 24-hour skilled care and rehabilitation services in a friendly, comfortable and home like environment.


  • Must demonstrate qualities of being a self-starter and be able to make independent decisions when necessary.
  • Must be able to manage the dietary department in the absence of the dietary manager when necessary and act as the supervisor when the manager or assistant manager is not available.
  • Has a thorough understanding of all regulations (local, state, and federal) which affect dietary including, but not limited to, patient care, sanitation, labor, fire, safety, and disaster and complies to these regulations.
  • Assists in maintaining the dietary department in a safe, secure, and sanitary manner and reports any problems to the Dietary Manager.
  • Uses good judgment in conserving supplies, preventing food waste, and conserving utilities. Reports any food, supply, and equipment needs or concerns to the Dietary Manager.
  • Assists in receiving and storing food and supplies to prevent waste and assure quality products. Dates, labels, and stores items properly. Uses proper food handling techniques.
  • Reviews menus, therapeutic menus, recipes, and production sheets before preparing meals and prepares and serves all diets properly, accurately, and attractively as planned using proper portions and special diet items.
  • Follows standardized recipes and special diet orders, preparing sufficient quantities to meet all service requirements.
  • Responsible for testing and tasting foods for proper appearance, flavor, aroma, and temperature and making adjustments if needed.
  • Responsible for timing of preparation of meals/snacks to meet time schedule for service for all customers and ensures that all meals/snacks are served as scheduled.
  • Portions foods on plate during tray service according to standards. Checks trays for accuracy of diets, preferences, and quality before they are delivered. Swerves on tray line and delivers carts to floors as needed.
  • Follows menus provided; if menu substitutions are necessary, records these substitutions in designate place.
  • Must show initiative in choosing garnishes, seasonings according to patient/resident preferences, the use of leftovers, and in food presentation and service.
  • Attends in-service and other necessary training.
  • Keeps work area clean and uncluttered, and completes assigned cleaning duties. Responsible for the proper use, care, cleanliness, and sanitation of kitchen and equipment.
  • Communicates and cooperates with the staff, patients, and their families.
  • Processes new diet orders and diet changes when received from nursing service, and keeps tray cards updated in absence of Dietary Manager.
  • Adheres to the dress code for the department.
  • Performs other tasks as necessary and appropriate.


  • Must have a sincere interest in foodservice and enjoy working with geriatric and other healthcare patients.
  • Must have, or be willing to learn, food preparation, and cooking skills.
  • Must have knowledge of, or be willing to learn, therapeutic and modified diet information to use in preparing and serving patient trays.
  • Must be able to read and interpret standardized recipes for quantity and quality food production.
  • Must have knowledge of, or be willing to learn, correct sanitation procedures and use these on a daily basis.
  • Must be willing to perform repetitive tasks daily.
  • Must possess and use excellent customer service and communication skills.
  • Must be able to follow oral and/or written instructions.
  • Must be able to read, write, speak and understand English.
  • Must be able to read and understand labels on chemicals and MSDS sheets and be able to use these products safely and correctly.
  • Must be in good mental and physical condition
  • Must possess leadership qualities and be able to supervise and secure the cooperation of the dietary partners.
  • Must work cooperatively and productively with all partners in Dietary and in all departments following established policies of the center.
  • Must be willing to fulfill the responsibilities of the position, must be at work on time and during scheduled shift.
  • May be required to have a Food Handlers Certificate of Sanitation Course, as required by state regulations.
  • Must be able to work under supervision


  • Must be able to be on feet standing or walking most of the working day and must be able to bend, stoop, squat, and twist numerous times daily.
  • Must be able to lift 50-60 pounds on occasional basis, sweep and mop floors, and push/pull carts. Must be able to climb on safety ladders to perform cleaning, storage, or other duties.
  • Must be able to carry out fine motor skills and manual dexterity requirements.
  • Must possess mental acuity high enough to adequately perform job requirements.
  • Must be able to see and hear adequately in order to respond to auditory and visual requests from patients as well as communicate with staff.
  • Must be able to handle and use all food service equipment of standard height and design used in food preparation, service and cleanliness.
  • Must be able to taste and smell foods to determine quality and palatability.
  • Must be able to withstand changes of extreme temperatures while working around ranges in kitchens or entering walk-in freezer, etc. In dish room, must be able to work in a noisy room with warm, moist, and odorous atmosphere.
  • Must be alert and work safely and cautiously to avoid cuts and burns while working with kitchen equipment and to avoid falls while working on or near wet and slippery floors.
  • Must not have any medical conditions such as brittle diabetes, uncontrolled seizures, etc., which would endanger self or others if such should occur while in the Dietary Department or during patient contact.


At The Manor at Blue Water Bay we are dedicated to building a diverse, inclusive and authentic workplace, so if you're excited about this role but your past experience doesn't align perfectly with every qualification in the job description, we encourage you to apply anyways. You may be just the right candidate for this or other roles. 

  • Ability to understand and follow instructions in English, communicate effectively, perform simple arithmetic, and understand measurements and conversions
  • Ability to plan, organize and set up trays and plates in accordance with diet orders and interpret specifications and standards
  • Ability to work in close cooperation with residents, guests, visitors, families, supervisor and peers. Requires empathy for the elderly


  • Dental insurance
  • Health insurance
  • Paid time off
  • Vision insurance
  • Tuition Assistance:  


  • 8 hour shift
  • Holidays
  • Weekend availability


  • One location


  • No

The Manor at Blue Water Bay is an Equal Opportunity Employer. The Manor at Blue Water Bay does not discriminate on the basis of race, religion, color, sex, gender identity, sexual orientation, age, non-disqualifying physical or mental disability, national origin, veteran status or any other basis covered by appropriate law. All employment is decided on the basis of qualifications, merit, and business need.

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