Cook (FT/PT)

Salary: $19.50 - $21.50/hour Open Availability Preferred!

Key Responsibilities: Prepare and cook menu items according to established recipes and production standards, ensuring meals are consistently flavorful, visually appealing, and served at proper temperatures. Assist with food preparation for special meals, events, celebrations, and community functions as scheduled. Prepare soups, appetizers, entres, vegetables, side dishes, and desserts for residents, team members, and special events, including meals requiring approved modified or special diets. Prepare authorized substitute foods when residents decline menu items, consulting with the Executive Chef or Sous Chef regarding menu adjustments. Inspect diet orders and special requests to ensure meals are prepared and served accurately in accordance with approved dietary guidelines. Coordinate food production timing to align with scheduled meal service, preserving quality, freshness, and presentation. Prepare, handle, and serve food in full compliance with sanitation standards, health department regulations, and company policies. Maintain strict portion control, food consistency, and production accuracy to reduce waste and ensure consistency. Label, date, store, rotate, and inventory food items according to established food safety and storage protocols. Record and monitor cooler and freezer temperatures as required by policy. Ensure kitchen, storage areas, and equipment remain clean, orderly, and inspection-ready at all times. Dispose of food waste and refuse in accordance with company policy and environmental health standards. Adhere to all safety procedures, including: Illness and Injury Prevention Program (IIPP) Universal Precautions and Bloodborne Pathogen protocols Emergency evacuation and disaster preparedness plans Promptly report safety hazards, sanitation concerns, or occupational exposures in accordance with company procedures. Work collaboratively with the Executive Chef, Sous Chef, and culinary team to ensure smooth kitchen operations. Assist with inventory management, ordering, receiving, and proper storage of food and supplies. Open or close the kitchen as scheduled and communicate staffing concerns (tardiness, absences, call-offs) to supervisory leadership. Participate in daily stand-up meetings, scheduled in-services, and required trainings. Demonstrate professionalism, tact, and warmth when interacting with residents, families, visitors, and coworkers. Support marketing and community outreach efforts by maintaining a welcoming, polished presence during tours and special events. Observe residents and report any concerns or notable changes to supervisory staff in accordance with company policy (without providing direct care). Perform all duties in compliance with California Title 22 regulations and all applicable federal, state, and local requirements. Maintain required certifications and participate in ongoing training as mandated by licensure and company policy. Perform other related duties assigned to support departmental and community operations.

Qualifications & Requirements: Must be at least eighteen (18) years of age. High school diploma or equivalent preferred. Minimum of six (6) months experience as a cook in a restaurant, hospitality, or similar food service environment preferred. Ability to safely operate standard commercial kitchen equipment and utensils. Demonstrated ability to work respectfully and patiently with older adults, including those with cognitive impairment. Strong organizational skills with the ability to adapt, prioritize, and work independently. Ability to read, write, and speak English effectively for communication and documentation. Ability to obtain and maintain Food Handlers certification, First Aid, and CPR as required. Must pass required criminal background checks and health screenings in accordance with state regulations.