Job Summary:  

Under the supervision of the Dining Director and Culinary Supervisor, Cooks are responsible for food preparation, production control, inventory control, kitchen safety/sanitation, equipment use/cleaning/sanitizing, food safety, therapeutic diets, and risk management.

Successful candidates will be motivated by customer service and focused on a pleasant, high-quality dining experience for all residents. They will be result-driven and assume ownership of their work with a strong sense of timeliness, excellent organizational skills, attention to detail, and ability to follow through and execute projects/tasks quickly and efficiently.

Schedule Considerations: Weekends and holidays as scheduled or as needed. The kitchen is open 6a-7p, 7 days per week/365 days per year.

Compensation: $21.50-$22.50 per hour commensurate with experience/credentials

Typical job duties and responsibilities include but are not limited to the following:  

• Assist in menu planning and product directions for food preparation;
• Follow basic recipes;
• Operate a variety of kitchen equipment to measure and mix ingredients;
• Food Preparation (Wash, peel, cut and shred fruits and vegetables, trim and cut meat, poultry or fish for culinary use);
• Taste recipes to ensure high quality, identify food production needs, and keep accurate records of supply and equipment utilization;
• Substitute ingredients, as needed, to produce dishes for individuals with food allergies;
• Demonstrate high level of competency in knife skills, cooking techniques, food service, food safety, and sanitation;
• Understand the importance of various therapeutic diets and their preparation (e.g. puree, mechanical soft, ground, chopped);
• Understand food allergens and cross-contamination;
• Work independently, within a team, and with direct supervision;
• Exhibit professionalism, honesty, and respect;
• Maintain a positive attitude;
• Maintain a professional relationship with all coworkers, supervisors, residents, and other stakeholders;
• Communicate any schedule changes to the Food Service Manager or Dining Service Coordinator to ensure necessary coverage for meals
• Other duties as assigned.

• Must be at least 18 years of age;
• Must be able to work weekends and holidays, as needed;
• ServSafe certification/or willing to obtain;
• Strong verbal and written communication skills;
• Able to push, pull, lift, and carry heavy boxes and/or equipment weighing up to 50 pounds;
• Must be able to stand for long periods of time, frequently bending, stooping, and reaching;
• Basic knowledge of local, state, and federal regulations related to food, sanitation, food safety, food service, etc.
• Satisfactory completion of post-offer, pre-employment physical required.