Food Service Worker/Cook
Company: STI
Location: Nashville
Posted on: April 1, 2026
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Job Description:
General Description: The role of Cook is responsible for
preparing and cooking food according to established recipes and
dietary guidelines, typically in a food service or institutional
setting. This job reports to the building IDD Director. Shift:
Alternating schedule of: Monday, Tuesday, Friday, Saturday 6:30AM –
7:30PM Sunday, Wednesday, Thursday – 6:30AM – 7:30PM Minimum
Qualifications: High school diploma or equivalent. Experience in
food preparation, particularly in a institutional setting Duties
and Responsibilities: Meal Preparation: Following specific recipes
and meal plans to prepare breakfast, lunch, or dinner items. This
can involve cooking large quantities of food, ensuring proper
portion control, and maintaining the quality and taste of the
dishes. Food Safety and Sanitation: Adhering to food safety
standards, including proper handling, storage, and preparation of
food items. Keeping the kitchen area clean, washing dishes, and
ensuring all equipment is sanitized. Inventory Management:
Assisting in managing food inventory by tracking ingredients,
notifying supervisors of low stock, and helping with the receipt
and storage of food supplies. Collaboration: Working closely with
other kitchen staff to ensure timely meal service and adherence to
dietary requirements. Customer Service: Occasionally interacting
with staff and residents to serve meals, accommodate dietary
restrictions. Record Keeping: Logging temperatures of food items
and equipment, documenting food usage, and following procedures for
food waste management. Full-Time Cooks need to be on a flexible
schedule, including weekends and holidays, and are expected to
perform their duties efficiently and in accordance with health
regulations. Knowledge & Abilities Knowledge: Basic verbal and
written communication skills to complex ideas and concepts to
residents: Ability to prepare and serve meals and snacks in
compliance with approved menus provided by a Registered Dietician.
Familiarity with USDA meal requirements for adults in terms of
portion size and nutritional content. Basic knowledge of nutrition,
including managing food allergies and dietary restrictions. Basic
knowledge on how to perform simple arithmetic operations, such as
working with fractions, percentages, and ratios.
Keywords: STI, Franklin , Food Service Worker/Cook, Hospitality & Tourism , Nashville, Tennessee
