The cook is responsible for participating in the planning, preparation, cooking and plating of meals.  The cook will support the cleaning, training and inventory needs of the department, and will serve as a resource for other staff members. The cook may also be called upon to provide leadership support in the absence of the Director of Dining, and/or to provide general operational support. Success will be measured by resident satisfaction, adherence to Policy and Procedure, organization, accuracy, cleanliness, attitude and product quality.   

To perform this job successfully, an individual must have the ability communicate effectively with  

management, co-workers, residents and resident families and have knowledge of basic math skills  

and the ability to develop, read, and execute recipes.  An individual must also prove commitment to 

the delivery of world class service and products, have the ability to motivate staff to do the same, and 

have the ability to present a professional image at all times in accordance with company standards. 

An individual must be able to follow prep and order sheets, identify food product, a strong knowledge 

of food fabrication, and cooking methods.  Experience with inventory and cost control techniques is  

helpful. The ideal candidate will have had progressive leadership responsibilities in an upscale senior 

living /resort food and beverage operation with exposure to both a la cart and banquet dining service 

style.  The following certifications, training and diploma are required:  High School Diploma; A two- 

year culinary degree, at least 2 years of related culinary experience in a full-service restaurant,  

preferably in a fine dining/upscale setting, ServSafe Certification.