Senior Cook

About the Role

John Knox Village features 7 individual dining outlets spread across 400 acres, each with a unique menu and service style. This position is within the Courtyard Café & The Coffee Shoppe, which are at least mix-scratch restaurants. Courtyard Café operates as a 70 to 99% scratch made-to-order kitchen. The role involves preparing and cooking basic food items in a cafeteria or restaurant environment, supporting the Village’s mission, values, and service expectations.

Responsibilities

• Cooks and prepares food items.
• Teaches and instructs current and new food service associates using John Knox Village training guidelines.
• Assists with product ordering and inventory control as needed.
• Handles stress well and maintains positive interactions with colleagues and customers.
• Maintains acceptable standards of workplace conduct and adheres to all safety regulations.

The responsibilities described represent the primary duties of the job. Other tasks may be assigned by the supervisor as needed.

Requirements

• Education: High school diploma or GED required.
• Must obtain a current Food Handler Permit within 15 days of start date.
• Culinary Certificate from a two-year college or technical school preferred, or a minimum of 5 years of experience in lieu of certification.

Skills

• Ability to work with a large group of residents/customers.
• Beginner-level knowledge of cash handling and cash register operation.
• Awareness of cost control responsibilities within the department.
• Ability to work irregular hours.
• Ability to read, comprehend, and follow simple instructions and correspondence.
• Basic arithmetic skills (addition, subtraction, multiplication, and division).
• Ability to perform tasting and smelling tasks.
• Ability to apply common sense to carry out detailed but straightforward instructions.

Special Working Conditions

• Exposure to extreme heat and cold (ovens, grills, freezers, coolers).
• Exposure to steam and sharp blades (e.g., knives).
• Primarily works in a kitchen and restaurant environment.
• Subject to inside environmental conditions, including temperature changes.
• Exposure to infectious diseases and individuals with challenged mental capacities.
• May be called upon to assist other departments in declared emergency situations.

Physical and Mental Demands

• Maximum occasional lift of 55 lbs from 4–64 inches; frequent lift of 35 lbs from 0–75 inches.
• Maximum occasional carry of 55 lbs at self-selected height for 50 ft; frequent carry of 25 lbs for 100 ft.
• Maximum occasional horizontal push/pull of 60 lbs for 50 ft; frequent horizontal push/pull of 18 lbs (or 35 lbs with assistance) for 1300 ft.
• Maximum occasional vertical push/pull of 30 lbs from 36–72 inches.
• Frequent grip force of 45 lbs; constant grip force of 10 lbs; constant pinch force of 5 lbs.
• Occasional climbing of 18 inches.
• Frequent forward reach of 40 inches; occasional overhead reach of 84 inches; frequent lateral reach of 40 inches.
• Constant bend/crouch; frequent kneel; frequent neck flexion; occasional neck extension; frequent neck rotation.
• Frequent trunk rotation; frequent fine motor and hand coordination; constant foot coordination, balance, and walking; occasional sitting.

PDC Level: HEAVY

Supervision

• Frequent supervision received from Restaurant Manager or Assistant Restaurant Manager.
• Supervises kitchen staff in the absence of the Manager or Assistant Manager.

Benefits

• Full-time positions are benefit-eligible, including up to 5 weeks of PTO per year.
• Servers in full-service restaurants earn a higher wage plus gratuities.

Schedule

• Full-time, 40 hours per week.
• Flexible hours across outlets, with the earliest start time at 7 AM and the latest closing time at 8 PM.