Cook III

General Summary: The Cook III is responsible for the preparation of all food items as per standardized recipes.

Responsibilities

• Prepare and serve all food items per standardized recipes, including soups, stock, sauces, sauté, boil, braise, roast, fry, steam, grill, bake, and short-order cooking.
• Prepare and serve meals in accordance with physician-prescribed orders, including therapeutic meals such as puree and mechanically chopped.
• Assist in restocking, rotating supplies, inventory management, and food safety.
• Prepare a variety of meats, seafood, poultry, fish, vegetables, and other food items for cooking, ensuring 100% responsibility for quality.
• Assist in food prep assignments for daily prep, special functions, banquets, catering, holidays, and special events.
• Stock and maintain sufficient levels of food products at line stations to ensure smooth service.
• Plan food production to coordinate with meal serving hours and determine the amount and type of food required for daily menus.
• Ensure excellence, quality, temperature, and appearance of food are preserved.
• Adhere to local, state, and federal regulations for sanitation and infection control standards.
• Follow all safety procedures when handling kitchen equipment and comply with department sanitation standards and personal hygiene/uniform standards.
• Comply with dietician-approved production sheets and recipes for a skilled nursing environment.
• Assist with coaching, training, and onboarding of Utility, Cook II, Cook I, and front-of-house personnel.
• Perform other duties as required and assigned by Chefs and/or supervisor.

Requirements

• Minimum of four years’ experience as a cook in a hotel, restaurant, retirement community, or healthcare setting.
• Ability to plan and organize work, interpret instructions, recipes, specifications, and standards.
• Knowledge of kitchen equipment operations and maintenance.
• Some knowledge of nutrition and diet.
• Culinary education preferred.

Physical Requirements / Working Conditions

• Moderate to heavy physical effort throughout the day.
• Must be able to stand or walk for up to 100% of the workday.
• Must be able to bend, stoop, and stretch frequently throughout the day.
• Manual dexterity required for preparing food.
• Ability to use standard industrial kitchen appliances.
• Must be able to lift up to 50 lbs; for loads over 50 lbs, use two or more people.
• Occasionally push and/or pull wheeled carts and equipment generally weighing up to 200 lbs.
• May be exposed to extreme temperatures (freezers and stoves/range burners) for short periods.
• May be exposed to industrial and household chemicals and high heat levels.

Schedule

Full-Time: Sunday - Thursday, 6:00 AM - 2:30 PM

Pay

$27.00 - $29.00 per hour, based on culinary experience.

Benefits

• Paid Time Off (PTO) and holidays.
• Medical, dental, and vision insurance.
• Life insurance.
• 401k with employer match.
• Tuition assistance.
• Talent development reviews and growth opportunities.
• Commuter reimbursement.

Critical Function: This position is essential to the safety of our residents and staff and to the operation of the community. Employee may be recalled to work for emergencies, unusual occurrences, resident care needs, regulatory visits, or other necessary events.