Cook
Active Generations · Sioux Falls, SD · 1 mo ago
On-siteFull-time
We need to output HTML fragment with sections for headings: About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule. Only include sections that have real specific content. The posting includes a summary (About the role), essential functions (Responsibilities), Education & Experience (Qualifications/Requirements), Knowledge, Skills & Abilities (Skills), Physical Requirements & Working Conditions (maybe part of Requirements or separate but not a listed heading). There's no explicit Benefits, Pay, Schedule info. There's mention of "Work assignments and schedules may be adjusted based on meal production..." but that's not specific schedule details; it's vague. According to rules: never create Pay/Schedule/Benefits sections unless posting actually states them. It does not give specific pay or benefits. So we should omit those sections. Also we should not repeat job title as heading. Use for section headings. Use
for section headings. Use - for any list of duties/requirements/benefits, and
for prose.
We need to preserve all substantive information, not invent or summarize away detail. Remove boilerplate etc. The posting includes a lot of fluff at start: "For more than 50 years..." That's about the organization; could be considered About the role? Actually the summary is after that. The "SUMMARY:" section is about the role. The initial paragraph about Active Generations could be considered About the role as well (mission). We should include that as part of About the role? The instruction: use
for section headings (e.g. About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule). So we can have About the role heading and include the mission summary plus the SUMMARY paragraph. Should we split? Probably combine into one About the role section containing both the organizational description and the role summary.
Responsibilities: essential functions list. We'll turn each bullet into
- . The essential functions are many sentences; we can break each sentence into a list item. Should we keep as prose? The instruction: Use
- for any list of duties/requirements/benefits. So we should make a list.
Requirements: maybe Education & Experience? Could be Requirements heading. But also there is "EDUCATION & EXPERIENCE:" and "KNOWLEDGE, SKILLS & ABILITIES:" which could be split into Requirements (education/experience) and Skills (knowledge, skills & abilities). Also there is "PHYSICAL REQUIREMENTS & WORKING CONDITIONS:" which could be part of Requirements or separate but not a standard heading; we could incorporate into Requirements as a list.
We need to decide headings: About the role, Responsibilities, Requirements, Skills. Possibly also Qualifications? The instruction list includes Qualifications as a possible heading. But we can choose to use Requirements for education/experience and physical requirements, and Skills for knowledge, skills & abilities. Qualifications could be omitted if we don't have distinct content. However we have Education & Experience which is qualifications. Could treat that as Qualifications heading. But we also have Knowledge, Skills & Abilities as Skills. The instruction says prefer a few substantive sections over many thin ones. So we could combine Education & Experience and Knowledge, Skills & Abilities into one Requirements section? But they are distinct: one is qualifications, other is skills. Might be better to have two sections: Requirements (education/experience) and Skills (knowledge, skills & abilities). Physical requirements could go under Requirements as well.
Thus sections: About the role, Responsibilities, Requirements, Skills.
We must not include Benefits, Pay, Schedule.
Now we need to extract content.
About the role: combine the initial paragraph about Active Generations (first two sentences? Actually the first paragraph: "For more than 50 years, Active Generations has been a trusted leader...". Then second paragraph: "With a growing team...". Then third: "Our work centers on creating environments...". Then fourth: "Through wellness and nutrition programs...". Then fifth: "We’re guided by teamwork...". Then SUMMARY: "As a Cook, you’ll support the preparation...". So we can combine all that into About the role.
We should not include boilerplate like "For more than 50 years..." is substantive about organization, keep it.
Now Responsibilities: list each essential function sentence as
- . Let's extract them:
- Prepare ingredients by washing, peeling, chopping, slicing, dicing, measuring, and portioning.
- Prepare and cook menu items according to established recipes, production needs, and quality standards.
- Prepare sauces, marinades, dressings, sides, and other meal components as needed.
- Set up and maintain assigned preparation, cooking, and service stations.
- Cook, finish, portion, plate, package, and prepare food for meal service and distribution.
- Follow recipes, portion guidelines, and production quantities to ensure consistency and minimize food waste.
- Monitor food quality, appearance, temperature, and portion sizes throughout preparation and service.
- Assist with food preparation and production for daily meals, catering, special events, and other food service needs.
- Coordinate with kitchen team members to ensure meals are prepared accurately and within established service timelines.
- Maintain an organized workstation with necessary ingredients, tools, and supplies readily available.
- Stock and restock food, utensils, equipment, and kitchen supplies as needed.
- Properly label, date, store, rotate, and handle food products.
- Inspect ingredients and prepared foods for freshness and quality and communicate shortages or concerns to kitchen leadership.
- Follow established procedures for food allergies, special diets, and other dietary requirements when applicable.
- Follow food safety and sanitation guidelines to prevent cross-contamination and ensure safe food handling.
- Maintain appropriate food temperatures and follow established procedures for cooking, cooling, reheating, holding, and storing food.
- Clean and sanitize kitchen equipment, work surfaces, utensils, and food preparation areas.
- Assist with dishes, trash removal, sweeping, mopping, and general kitchen cleanup as needed.
- Safely operate commercial kitchen equipment and immediately report equipment, maintenance, or safety concerns.
- Assist with receiving, organizing, rotating, and storing food and kitchen supplies.
- Collaborate with the culinary team and assist in other areas of kitchen operations based on daily staffing, production, and service needs.
- Provide courteous and professional service when interacting with Active Generations members, participants, guests, volunteers, and team members.
- Perform additional duties as assigned by kitchen management.
Now Requirements (Education & Experience + Physical Requirements & Working Conditions). Let's extract Education & Experience:
- High School Diploma or GED preferred.
- ServSafe Certification preferred or willingness to obtain.
- Minimum one year of kitchen, food preparation, cooking, restaurant, institutional food service, or similar experience preferred.
- Catering experience is a plus.
Physical Requirements & Working Conditions:
- Stand and move continuously for up to 8 hours or more.
- Frequently walk, bend, kneel, reach, push, pull, and twist throughout the shift.
- Lift and carry items weighing up to 50 pounds.
- Use hands and fingers to safely handle knives, kitchen tools, cookware, and equipment.
- Perform repetitive tasks such as chopping, slicing, stirring, mixing, portioning, and plating.
- Safely move food products, supplies, cookware, and kitchen equipment.
- Assess food quality and presentation using sight, hearing, smell, and taste.
- Work around hot surfaces, ovens, grills, stovetops, sharp utensils, and wet or slippery surfaces.
- Work in environments with varying noise levels, temperatures, and humidity.
- Adapt to a dynamic kitchen environment and changing production and service needs.
- This position is in person and takes place in a commercial kitchen setting.
- Regular exposure to heat and varying temperatures is expected; appropriate training and personal protective equipment (PPE) are provided.
- This is a fast-paced, team-oriented environment requiring attention to food safety, quality, and safe working conditions, with moderate noise and frequent interruptions.
- Work assignments and schedules may be adjusted based on meal production, catering, special events, staffing, and program needs.
We could include the last sentence about schedule adjustments under Requirements? It's about schedule but not specific schedule; we might keep it as part of Requirements (working conditions). It's not a specific schedule, but it's still substantive. We'll include.
Now Skills (Knowledge, Skills & Abilities):
- Knowledge of basic food preparation, cooking methods, food safety practices, and commercial kitchen operations.
- Ability to follow recipes, production instructions, portion guidelines, and established procedures.
- Detail-oriented with strong communication, organization, and time-management skills.
- Collaborative and team-focused with the ability to work independently when needed.
- Willing to learn, take initiative, adapt to changing priorities, and assist throughout kitchen operations.
- Comfortable receiving feedback and adjusting work as needed.
- Ability to work efficiently while maintaining standards for food quality, safety, and cleanliness.
Now we need to output HTML fragment with
headings and - for lists,
for prose.
For About the role, we have prose paragraphs; we can wrap each paragraph in
. Could combine into one
but better to separate.
We must not include any extra text like comments.
Let's craft:
About the role
For more than 50 years, Active Generations has been a trusted leader in supporting adults through wellness programs, essential services, and meaningful community connections. With a growing team across multiple locations, we continue to evolve and expand our impact while staying grounded in our mission. Our work centers on creating environments where people can thrive—physically, socially, and emotionally. Through wellness and nutrition programs, caregiving services, and opportunities for connection, our team works together to promote active lifestyles and overall well-being. We’re guided by teamwork, compassion, and adaptability, and we’re looking for individuals who want their work to have genuine purpose and lasting impact.
As a Cook, you’ll support the preparation, cooking, and service of high-quality meals for Active Generations programs, members, guests, and events. This position works across kitchen operations, including ingredient preparation, cooking, portioning, plating, food storage, and cleanup. You’ll work collaboratively with the culinary team to ensure meals are prepared safely, efficiently, and consistently while adapting to daily production and service needs.
Then Responsibilities:
Responsibilities
- Prepare ingredients by washing, peeling, chopping, slicing, dicing, measuring, and portioning.
- Prepare and cook menu items according to established recipes, production needs, and quality standards.
- Prepare sauces, marinades, dressings, sides, and other meal components as needed.
- Set up and maintain assigned preparation, cooking, and service stations.
- Cook, finish, portion, plate, package, and prepare food for meal service and distribution.
- Follow recipes, portion guidelines, and production quantities to ensure consistency and minimize food waste.
- Monitor food quality, appearance, temperature, and portion sizes throughout preparation and service.
- Assist with food preparation and production for daily meals, catering, special events, and other food service needs.
- Coordinate with kitchen team members to ensure meals are prepared accurately and within established service timelines.
- Maintain an organized workstation with necessary ingredients, tools, and supplies readily available.
- Stock and restock food, utensils, equipment, and kitchen supplies as needed.
- Properly label, date, store, rotate, and handle food products.
- Inspect ingredients and prepared foods for freshness and quality and communicate shortages or concerns to kitchen leadership.
- Follow established procedures for food allergies, special diets, and other dietary requirements when applicable.
- Follow food safety and sanitation guidelines to prevent cross-contamination and ensure safe food handling.
- Maintain appropriate food temperatures and follow established procedures for cooking, cooling, reheating, holding, and storing food.
- Clean and sanitize kitchen
for prose. We need to preserve all substantive information, not invent or summarize away detail. Remove boilerplate etc. The posting includes a lot of fluff at start: "For more than 50 years..." That's about the organization; could be considered About the role? Actually the summary is after that. The "SUMMARY:" section is about the role. The initial paragraph about Active Generations could be considered About the role as well (mission). We should include that as part of About the role? The instruction: use
for section headings (e.g. About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule). So we can have About the role heading and include the mission summary plus the SUMMARY paragraph. Should we split? Probably combine into one About the role section containing both the organizational description and the role summary. Responsibilities: essential functions list. We'll turn each bullet into
- for any list of duties/requirements/benefits. So we should make a list. Requirements: maybe Education & Experience? Could be Requirements heading. But also there is "EDUCATION & EXPERIENCE:" and "KNOWLEDGE, SKILLS & ABILITIES:" which could be split into Requirements (education/experience) and Skills (knowledge, skills & abilities). Also there is "PHYSICAL REQUIREMENTS & WORKING CONDITIONS:" which could be part of Requirements or separate but not a standard heading; we could incorporate into Requirements as a list. We need to decide headings: About the role, Responsibilities, Requirements, Skills. Possibly also Qualifications? The instruction list includes Qualifications as a possible heading. But we can choose to use Requirements for education/experience and physical requirements, and Skills for knowledge, skills & abilities. Qualifications could be omitted if we don't have distinct content. However we have Education & Experience which is qualifications. Could treat that as Qualifications heading. But we also have Knowledge, Skills & Abilities as Skills. The instruction says prefer a few substantive sections over many thin ones. So we could combine Education & Experience and Knowledge, Skills & Abilities into one Requirements section? But they are distinct: one is qualifications, other is skills. Might be better to have two sections: Requirements (education/experience) and Skills (knowledge, skills & abilities). Physical requirements could go under Requirements as well. Thus sections: About the role, Responsibilities, Requirements, Skills. We must not include Benefits, Pay, Schedule. Now we need to extract content. About the role: combine the initial paragraph about Active Generations (first two sentences? Actually the first paragraph: "For more than 50 years, Active Generations has been a trusted leader...". Then second paragraph: "With a growing team...". Then third: "Our work centers on creating environments...". Then fourth: "Through wellness and nutrition programs...". Then fifth: "We’re guided by teamwork...". Then SUMMARY: "As a Cook, you’ll support the preparation...". So we can combine all that into About the role. We should not include boilerplate like "For more than 50 years..." is substantive about organization, keep it. Now Responsibilities: list each essential function sentence as
- . Let's extract them:
- Prepare ingredients by washing, peeling, chopping, slicing, dicing, measuring, and portioning.
- Prepare and cook menu items according to established recipes, production needs, and quality standards.
- Prepare sauces, marinades, dressings, sides, and other meal components as needed.
- Set up and maintain assigned preparation, cooking, and service stations.
- Cook, finish, portion, plate, package, and prepare food for meal service and distribution.
- Follow recipes, portion guidelines, and production quantities to ensure consistency and minimize food waste.
- Monitor food quality, appearance, temperature, and portion sizes throughout preparation and service.
- Assist with food preparation and production for daily meals, catering, special events, and other food service needs.
- Coordinate with kitchen team members to ensure meals are prepared accurately and within established service timelines.
- Maintain an organized workstation with necessary ingredients, tools, and supplies readily available.
- Stock and restock food, utensils, equipment, and kitchen supplies as needed.
- Properly label, date, store, rotate, and handle food products.
- Inspect ingredients and prepared foods for freshness and quality and communicate shortages or concerns to kitchen leadership.
- Follow established procedures for food allergies, special diets, and other dietary requirements when applicable.
- Follow food safety and sanitation guidelines to prevent cross-contamination and ensure safe food handling.
- Maintain appropriate food temperatures and follow established procedures for cooking, cooling, reheating, holding, and storing food.
- Clean and sanitize kitchen equipment, work surfaces, utensils, and food preparation areas.
- Assist with dishes, trash removal, sweeping, mopping, and general kitchen cleanup as needed.
- Safely operate commercial kitchen equipment and immediately report equipment, maintenance, or safety concerns.
- Assist with receiving, organizing, rotating, and storing food and kitchen supplies.
- Collaborate with the culinary team and assist in other areas of kitchen operations based on daily staffing, production, and service needs.
- Provide courteous and professional service when interacting with Active Generations members, participants, guests, volunteers, and team members.
- Perform additional duties as assigned by kitchen management.
Now Requirements (Education & Experience + Physical Requirements & Working Conditions). Let's extract Education & Experience:
- High School Diploma or GED preferred.
- ServSafe Certification preferred or willingness to obtain.
- Minimum one year of kitchen, food preparation, cooking, restaurant, institutional food service, or similar experience preferred.
- Catering experience is a plus.
Physical Requirements & Working Conditions:
- Stand and move continuously for up to 8 hours or more.
- Frequently walk, bend, kneel, reach, push, pull, and twist throughout the shift.
- Lift and carry items weighing up to 50 pounds.
- Use hands and fingers to safely handle knives, kitchen tools, cookware, and equipment.
- Perform repetitive tasks such as chopping, slicing, stirring, mixing, portioning, and plating.
- Safely move food products, supplies, cookware, and kitchen equipment.
- Assess food quality and presentation using sight, hearing, smell, and taste.
- Work around hot surfaces, ovens, grills, stovetops, sharp utensils, and wet or slippery surfaces.
- Work in environments with varying noise levels, temperatures, and humidity.
- Adapt to a dynamic kitchen environment and changing production and service needs.
- This position is in person and takes place in a commercial kitchen setting.
- Regular exposure to heat and varying temperatures is expected; appropriate training and personal protective equipment (PPE) are provided.
- This is a fast-paced, team-oriented environment requiring attention to food safety, quality, and safe working conditions, with moderate noise and frequent interruptions.
- Work assignments and schedules may be adjusted based on meal production, catering, special events, staffing, and program needs.
We could include the last sentence about schedule adjustments under Requirements? It's about schedule but not specific schedule; we might keep it as part of Requirements (working conditions). It's not a specific schedule, but it's still substantive. We'll include.
Now Skills (Knowledge, Skills & Abilities):
- Knowledge of basic food preparation, cooking methods, food safety practices, and commercial kitchen operations.
- Ability to follow recipes, production instructions, portion guidelines, and established procedures.
- Detail-oriented with strong communication, organization, and time-management skills.
- Collaborative and team-focused with the ability to work independently when needed.
- Willing to learn, take initiative, adapt to changing priorities, and assist throughout kitchen operations.
- Comfortable receiving feedback and adjusting work as needed.
- Ability to work efficiently while maintaining standards for food quality, safety, and cleanliness.
Now we need to output HTML fragment with
headings and
- for lists,
for prose. For About the role, we have prose paragraphs; we can wrap each paragraph in
. Could combine into one
but better to separate. We must not include any extra text like comments. Let's craft:
About the role
For more than 50 years, Active Generations has been a trusted leader in supporting adults through wellness programs, essential services, and meaningful community connections. With a growing team across multiple locations, we continue to evolve and expand our impact while staying grounded in our mission. Our work centers on creating environments where people can thrive—physically, socially, and emotionally. Through wellness and nutrition programs, caregiving services, and opportunities for connection, our team works together to promote active lifestyles and overall well-being. We’re guided by teamwork, compassion, and adaptability, and we’re looking for individuals who want their work to have genuine purpose and lasting impact.
As a Cook, you’ll support the preparation, cooking, and service of high-quality meals for Active Generations programs, members, guests, and events. This position works across kitchen operations, including ingredient preparation, cooking, portioning, plating, food storage, and cleanup. You’ll work collaboratively with the culinary team to ensure meals are prepared safely, efficiently, and consistently while adapting to daily production and service needs.
Then Responsibilities:Responsibilities
- Prepare ingredients by washing, peeling, chopping, slicing, dicing, measuring, and portioning.
- Prepare and cook menu items according to established recipes, production needs, and quality standards.
- Prepare sauces, marinades, dressings, sides, and other meal components as needed.
- Set up and maintain assigned preparation, cooking, and service stations.
- Cook, finish, portion, plate, package, and prepare food for meal service and distribution.
- Follow recipes, portion guidelines, and production quantities to ensure consistency and minimize food waste.
- Monitor food quality, appearance, temperature, and portion sizes throughout preparation and service.
- Assist with food preparation and production for daily meals, catering, special events, and other food service needs.
- Coordinate with kitchen team members to ensure meals are prepared accurately and within established service timelines.
- Maintain an organized workstation with necessary ingredients, tools, and supplies readily available.
- Stock and restock food, utensils, equipment, and kitchen supplies as needed.
- Properly label, date, store, rotate, and handle food products.
- Inspect ingredients and prepared foods for freshness and quality and communicate shortages or concerns to kitchen leadership.
- Follow established procedures for food allergies, special diets, and other dietary requirements when applicable.
- Follow food safety and sanitation guidelines to prevent cross-contamination and ensure safe food handling.
- Maintain appropriate food temperatures and follow established procedures for cooking, cooling, reheating, holding, and storing food.
- Clean and sanitize kitchen
- for lists,