About the role
Pay: $18.00 to $20.00 per hour
Description
Job Title:
Cook
Reports To:
Dietary Manager
FLSA Status:
Non-Exempt
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Position Summary
This position is responsible for preparing and cooking meals according to posted menus and recipes, ensuring food safety and sanitation standards are met, supporting kitchen operations, and contributing to a positive dining experience for residents.
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Essential Duties and Responsibilities
Core duties and responsibilities include, but are not limited to, the following:
Meal Preparation & Cooking
Prepare, cook, and serve meals according to posted menus, recipes, and portion standards
Ensure meals are nutritious, visually appealing, and served at proper temperatures
Prepare special diets as directed, including therapeutic and modified diets
Assist with meal service and plating
Food Safety & Sanitation
Follow proper food handling, storage, labeling, and rotation procedures
Maintain clean and sanitary kitchen, prep, and cooking areas
Monitor and document food and equipment temperatures
Ensure compliance with all health department and food safety regulations
Kitchen Operations & Team Support
Coordinate meal preparation with prep cooks and kitchen staff
Assist with inventory control, stocking, and rotating supplies
Report equipment issues or supply shortages promptly
Support smooth kitchen workflow during meal periods
Resident Satisfaction & Customer Service
Support a positive dining atmosphere for residents and guests
Respond professionally to food-related concerns and communicate feedback to leadership
Maintain respectful interactions with residents, families, and coworkers
Compliance & Professional Standards
Follow all company policies, procedures, and Employee Handbook guidelines
Maintain compliance with DHS 83 and DHS 89 regulations as applicable
Attend required meetings, trainings, and in-service programs
Maintain professional appearance, punctuality, and dependability
General Responsibilities
Respond appropriately to emergencies within scope of practice
Perform additional duties as assigned by the Dietary Manager or leadership team
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Supervisory Responsibilities
This position does not have formal supervisory responsibilities.
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Requirements
Qualifications
Education and Experience
High school diploma or GED required
Previous cooking or food service experience required
Experience in senior living, healthcare, or institutional dining preferred
Certificates, Licenses, and Training
Food safety certification preferred
CBRF training in First Aid/Choking, Fire Safety, and Standard Precautions training preferred
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Skills and Competencies
Strong cooking and food preparation skills
Knowledge of food safety and sanitation practices
Ability to follow recipes and dietary requirements
Time management and organizational skills
Ability to work efficiently in a fast-paced environment
Strong teamwork and communication skills
Dependability, professionalism, and attention to detail
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Schedule and Availability
Flexible schedule including weekends and holidays as required
Hours based on community meal service needs
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Physical Demands
The physical demands described below are representative of those required to perform the essential functions of this position. Reasonable accommodations may be made.
Regular standing, walking, bending, and reaching
Frequent lifting, carrying, and moving kitchen equipment and supplies
Ability to lift and/or move up to 50–100 pounds
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Work Environment
Moderate to high noise level typical of a senior living kitchen and dining environment
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Acknowledgment
I acknowledge that I have received and reviewed this job description during orientation. I understand that it outlines the general responsibilities and expectations of the Cook role and that duties may be adjusted based on community needs, regulatory requirements, or management direction.
This job description is not intended to be an exhaustive list of all responsibilities, duties, or skills required for the position.