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 for the residents of our communities, maintaining sanitation of food service areas, keeping accurate records of meals and supplies, 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 and resides in the Culinary department.

Responsibilities

• Cook, prepare, and plate meals for the residents of our communities.
• Follow recipes, portions, and presentation specifications set by the Culinary Service Director.
• Sanitize food service areas daily and clean and maintain stations while practicing exceptional safety techniques.
• Set up stations and gather all necessary supplies to prepare the daily menu.
• Arrange sauces and supplementary garnishes for the allocated station.
• Notify the Culinary Service Director and/or Dining Room Supervisor in advance of likely shortages to minimize food waste.
• Review and be familiar with residents’ dining restrictions.
• Use food preparation tools in accordance with manufacturers’ instructions.
• Assist with stocking deliveries and taking inventory.
• Maintain tidy storage areas and store products appropriately.
• Consistently use safe and hygienic food‑handling practices.
• Return dirty food‑preparation utensils to the appropriate areas.
• Assist with all other duties as assigned by the Culinary Service Director.

Team Expectations

• Maintain regular attendance, arriving on time and staying for the entire scheduled shift.
• Value timeliness, punctuality, and dependability, recognizing their impact on coworkers and community operations.
• Be willing to lend a helping hand to co‑workers, direct reports, and supervisors, even beyond typical job responsibilities.
• Welcome new associates and residents, helping them feel at home.
• Prioritize the best interests of residents and fellow associates and actively participate in achieving team, community, and company goals.

Competencies

• Strong Communication Skills – Clearly and accurately provides pertinent information verbally and/or in writing, engaging the audience to ensure understanding and retention.
• Work Ethic – Values hard work and goal achievement, takes pride in tasks, acts professionally and respectfully, and takes accountability for work and related tasks.
• Time Management – Uses time effectively and efficiently, prioritizes work independently, and maintains quality while increasing productivity.
• Customer Focused – Dedicated to meeting and exceeding resident needs by establishing effective relationships, gaining trust and respect.

Requirements

• At least 2 years of experience as a cook in the hospitality industry; fine dining experience 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.

Physical Requirements

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