Cook

About the role

The Cook is responsible for preparing and cooking food in accordance with standardized recipes, quality standards, and safety regulations under the direction of the Manager of the Kitchen. This role ensures timely, attractive, and properly cooked meals while maintaining a clean, organized, and sanitary kitchen environment.

FLSA Status: Non-Exempt; Reports to: Manager of the Kitchen; Department: Dietary; Employment Status: Part-Time; Supervisory Responsibilities: No; Location: On-Site; Brookridge; Date Created/Last Evaluated: October 2026; Essential Position Grade: 1.

Responsibilities

• Prepare, cook, and assemble food items according to recipes and portion requirements, including baking, sautéing, grilling, and other assigned cooking tasks.
• Set up assigned kitchen stations prior to service, ensuring all necessary ingredients and tools are available.
• Maintain pace with line production to ensure all meal components are ready simultaneously; assist other cooks as needed.
• Plate meals attractively and garnish dishes to enhance presentation.
• Prepare ingredients, including cutting, marinating, and precooking foods as directed.
• Monitor cooking times, temperatures, and portion sizes to ensure quality, consistency, and food safety.
• Wrap and store unused food items properly at the end of shifts.
• Clean and sanitize workstations, cooking equipment, utensils, and kitchen areas throughout and at the end of shifts.
• Follow all sanitation, safety, and infection control procedures in compliance with local, state, and federal regulations.
• Assist in maintaining inventory, notifying supervisors of supply needs to prevent shortages.
• Work cooperatively with kitchen and dining staff to ensure efficient meal service.
• This position is designated as essential to the operations of the organization. Team members in this role may be required to report into work (on-site at the community) during emergencies, inclement weather, or other situations when the organization remains operational.
• Comply with all company policies, procedures, and applicable laws, including HIPAA and the Code of Conduct, completing required training and reporting concerns promptly.

Requirements

• High school diploma or equivalent (GED) preferred
• Experience in the food service industry preferred
• Certificate in culinary arts or a related area from a vocational or technical school preferred
• Knowledge of standard cooking, baking, grilling, and food preparation techniques
• Understanding of food safety, sanitation, and kitchen hygiene practices
• Strong time