Description 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. Requirements • 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.