Cook

Pay Range:

The base pay range for this position is

$19.01-$28.00 Hourly

however, base pay offered may vary depending on job-related knowledge, skills, and experience.

Job Title: Cook – Sr. Nutrition Program

Work Schedule for this Position: Monday-Friday 8:00am to 5:00pm

About the Team:

The Senior Nutrition / Community Services team supports older adults through congregate meal services in Whitman County. This role works collaboratively with the Program Coordinator, site staff, and volunteers to provide nutritious meals in a welcoming environment while supporting food safety and program standards.

Company Statement:

Pullman Regional is an innovative, patient-focused, multi-disciplinary based work environment where all members of the team contribute to the exceptional care of our patients and the community.

Position Overview:

This position is an important community outreach role serving seniors in Whitman County. The Cook – Sr. Nutrition Program serves as the lead cook for multiple senior congregate meal sites and is responsible for preparing meals at predetermined sites with commercial/industrial kitchens. The Cook works closely with the Program Coordinator – Sr. Nutrition Program to ensure approved menus are followed and meals are prepared and served in a safe, sanitary, and timely manner.

A Day in the Life:

• Prepare and cook meals in accordance with approved menus, recipes, production schedules, portion standards, and program guidelines.
• Prepare meals for service at assigned congregate meal sites and coordinate meal timing to meet scheduled service times.
• Drive between assigned congregate meal sites and other program locations to support meal preparation, meal service, and the transport of approved food, supplies, and equipment as part of daily operations.
• Ensure food is prepared, held, transported (if applicable), and served using safe food handling practices and required temperature controls.
• Monitor food quality, appearance, taste, and portion consistency.
• Maintain safe and sanitary food preparation, storage, service, and warewashing areas at all times.
• Follow Washington State food safety rules and site procedures for handwashing, cross-contamination prevention, cleaning/sanitizing, and safe hot/cold holding.
• Use and maintain food thermometers and complete required temperature checks/logs.
• Properly label, date, store, and rotate food items using site procedures (including FIFO practices, where applicable).