FT Experienced Line Cook

Responsibilities

• Prepare hot and cold menu items for residents and staff according to production sheets and standardized recipes.
• Execute hot line service, including sauté and grill station responsibilities, ensuring proper meat temperatures and consistent presentation of à la carte meals.
• Maintain the highest standards of food safety, sanitation, and proper food-handling practices.
• Meet regularly with the Sous Chef and/or Director of Culinary Operations to review daily production needs, culinary techniques, service timing, and special events.
• Participate in required in-service training and professional development opportunities.
• Maintain a clean, organized, and safe kitchen environment.
• Support team members as needed to ensure efficient kitchen operations and outstanding resident dining experience.

Qualifications

• A high school diploma or GED/HiSET required.
• 2–4 years of culinary experience preferred.
• ServSafe certification preferred.
• Ability to work effectively in a team-oriented environment.
• Strong attention to detail and commitment to quality.

Pay

Competitive Pay! $20/hr or higher depending on experience (DOE)

Benefits

• Medical and Dental Insurance, within 30 days of starting employment
• 403(b) retirement plan with employer match
• Earned time off starting at 15 days per year
• 6 paid holidays and 4 personal days
• Wellness programs
• On-site fitness opportunities
• Employee meal program
• Education assistance

Schedule

Typical shifts are between 11:00 a.m. and 7:30 p.m.; availability for at least one weekend shift per week is required.

Benefits

• Medical and Dental Insurance, within 30 days of starting employment
• 403(b) retirement plan with employer match
• Earned time off starting at 15 days per year
• 6 paid holidays and 4 personal days
• Wellness programs
• On-site fitness opportunities
• Employee meal program
• Education assistance