Cook

About the role

The Cook is the heart of our kitchen, providing delicious and healthy meals that delight residents. The Cook is responsible for properly preparing all food items in accordance with the recipes and planned menus, ensuring every dish is high-quality, fresh, and flavorful. The Cook oversees the Dining Services Department under the direction of the Executive Chef or Director of Dining Services, positively impacting residents' lives by contributing to their well-being every day.

Responsibilities

• Prepare all food items in accordance with planned menus and recipes provided, ensuring high-quality, appealing meals that are appetizing, nutritional, and meet special dietary requests or requirements.
• Prepare menu items per standardized recipes, ensuring proper stocking and inventory use.
• Prepare food in accordance with all governmental, sanitary, and dietitian regulations as well as established policies and procedures, immediately reporting any infractions to the Director of Dining Services.
• Take care of food orders when they arrive in a timely manner and ensure all food is served at the correct temperature and charted as such.
• Ensure consistent and proper portion sizes, garnishment, and food presentation to maintain quality standards.
• Interact professionally and respectfully with residents, guests, and staff, taking feedback on meal quality, portions, or variety.
• Consult with the Director of Dining Services or Executive Chef on any menu changes or substitutions.
• Maintain a clean, organized, and sanitary workstation, ensuring that food storage, preparation, and kitchen areas comply with local, State, and Federal food-handling and safety regulations, including Hazard Analysis Critical Control Point (HACCP) standards.
• Safely operate all kitchen equipment, recording temperatures of refrigerators, freezers, and dishwashers, and reporting any maintenance issues to the supervisor.
• Maintain a safe and secure environment for staff, residents, and guests following established safety standards, policies, and procedures.
• Understand and comply with Federal, State, and local regulations, and company policies and procedures concerning the department.
• Promote a spirit of teamwork and open communication through consistent coaching and recognition program utilization, in alignment with MBK principles and core values.
• Perform other duties or special projects as assigned or requested by the Director of Dining Services, Sous Chef, and/or Executive Director.

Requirements

• High School Diploma or the equivalent (GED).
• Current Food Handler’s Certification/Permit, required.
• Current ServSafe Certification required.
• Culinary Arts degree or formal vocational training from an accredited institution, preferred.
• 2+ years of work experience with cooking, food preparation, food purchasing, kitchen safety, sanitation, and menu preparation in a similar environment/industry.

Qualifications

• Must be 18 years or older.
• Must demonstrate the ability to prepare a variety of foods using different cooking methods.
• Have working knowledge of food safety, handling, and sanitation procedures.
• Able to manage multiple tasks and complete a full meal preparation schedule within designated timeframes.
• Complete Background clearances, health screening, and provide negative TB test results within 7 days of employment (must be within the last 6 months).
• Excellent communication skills, including the ability to speak, write, and read English, and follow written and spoken directions.
• Demonstrate proficiency using Microsoft Office Suite (e.g., Word, Excel, and Outlook) and operating standard office equipment.
• Present a positive and professional image.

Physical Demands & Work Environment

• Must be mobile and able to perform the physical requirements of the job, including standing for prolonged periods, walking, bending, kneeling, squatting, pulling, reaching overhead, and repetitive motion.
• Must be able to move intermittently throughout the day and in the community.
• Must be able to lift and carry up to 50 pounds and push up to 250 pounds, as necessary.
• Must be able to work in an environment with temperature variations.