Cook

About the Role

The Cook is the epicenter of the kitchen, working with focus and diligence to ensure a high-quality culinary experience for our residents. They are responsible for cooking, preparing, and plating meals, maintaining sanitation in food service areas, accurate record-keeping, and adhering to regulatory compliance and health standards. The Cook follows established culinary protocols and executes menus created by the Culinary Service Director, ensuring proper flavor, texture, and consistency. This position reports to the Culinary Supervisor or Culinary Service Director.

Our Culinary Department provides nourishing and delicious meals served in a warm and inviting environment, recognizing that meals are a crucial part of every resident’s day. Delivering a memorable dining experience is our top priority.

Responsibilities

• Cook, prepare, and plate meals for residents following recipes, portions, and presentation specifications set by the Culinary Service Director.
• Sanitize food service areas daily and maintain a clean, safe station while practicing exceptional safety techniques.
• Set up stations and gather necessary supplies for daily menu preparation.
• Arrange sauces and garnishes for allocated stations.
• Notify supervisors in advance of potential shortages to minimize food waste.
• Review and adhere to residents’ dining restrictions.
• Use food preparation tools according to manufacturer instructions.
• Assist with stocking deliveries, taking inventory, and ensuring proper storage of products.
• Consistently follow safe and hygienic food handling practices.
• Return dirty utensils to appropriate areas and assist with additional duties as assigned.
• Maintain regular attendance, punctuality, and dependability for all scheduled shifts.
• Support team goals by assisting coworkers, welcoming new associates and residents, and prioritizing the best interests of residents and colleagues.

Requirements

• At least 2 years of experience as a cook in the hospitality industry, fine dining preferred.
• Working knowledge of dining etiquette, food handling techniques, and general cooking practices.
• Knowledge of proper food service sanitation techniques.
• High School Diploma or General Education Degree (GED) preferred.
• ServSafe Certification preferred.

Skills

• Strong Communication Skills: Clearly and accurately convey information verbally and in writing to engage and inform the audience.
• Work Ethic: Value hard work, professionalism, and accountability while maintaining respect and dedication.
• Time Management: Use time efficiently, prioritize tasks independently, and maintain quality.
• Customer Focused: Dedicated to meeting and exceeding customer needs by building trust and effective relationships.

Physical Requirements

• Constant use of manual dexterity, auditory, visual, and gross motor skills, with frequent use of bi-manual and fine motor skills.
• Ability to follow written and oral instructions and procedures.
• Use of smell and taste to recognize and distinguish odors and flavors.
• Frequent exposure to heat and cold.
• Ability to reach, bend, twist, squat, kneel, push, and pull.
• Ability to lift and carry up to 50 pounds.
• Perform repetitive movements, including simple grasping, pushing, pulling, and fine manipulation.
• Occasional sitting with constant walking and standing.