AL Cook II

About the Role

The Line Cook prepares and presents high-quality, flavorful lunch and dinner selections to order, ensuring meals are served with consistency, efficiency, and attention to detail. This role provides exceptional culinary service to residents, guests, and staff while adhering to established food service standards, policies, and procedures.

Responsibilities

• Prepare and present high-quality, flavorful meals to order
• Ensure consistency, efficiency, and attention to detail in meal service
• Adhere to established food service standards, policies, and procedures
• Interpret instructions, recipes, specifications, and standards
• Operate basic kitchen equipment
• Communicate effectively with residents, guests, staff, and team members

Requirements

• On-the-job training provided; prior foodservice experience preferred
• Ability to understand and follow instructions in English, communicate effectively, and perform simple arithmetic
• Understanding of measurements and conversions
• Must obtain a Food Handlers card and complete HACCP instruction
• Must be at least 18 years old to operate foodservice equipment
• Ability to plan and organize work
• Knowledge of basic kitchen equipment operations
• Ability to lift, push, pull, and move equipment or supplies up to fifty pounds

Working Conditions

• Exposure to infectious waste and disease (HBV and HIV)
• Exposure to heat in kitchen work areas and cold temperatures in food storage/freezer areas
• Frequent standing, bending, lifting, and moving throughout the workday
• Exposure to slippery floors, odors, sharp blades, and objects
• Exposure to various chemicals throughout the day
• May require working after regular hours, holidays, weekends, or different shifts