Cook 1

ROYAL OAKS•Sun City, AZ

4h•Onsite

About The Position

The Cook I (Prep Cook) assists kitchen staff with preparing a variety of meats, fish, vegetables, and fruit for high-quality, large-volume meals. Under the supervision of the Sous Chef and Cook 3, the Cook I may also work on the line, preparing, cooking, and plating restaurant food according to the kitchen manual and the directions of the Chef in charge. The position follows production lists and recipe specifications while maintaining food freshness, safety, sanitation, quality, and appropriate quantities.

Requirements

Good knife-handling skills in food preparation.
Ability to listen to instructions and follow directions.
Ability to stay organized, multitask, think creatively, and adapt to different situations.
Proficiency in basic knife techniques, including cutting, chopping, slicing, and dicing.
Ability to complete training on a computer and/or other devices.
Ability to maintain job competency and knowledge of industry advances and new technologies.
Ability to communicate effectively in English with staff, residents, and guests at all levels.
Experience working in a professional, full-service restaurant environment.
Experience performing prep cook duties, including cutting and chopping meats, fish, fruits, and vegetables.
Experience performing basic cooking duties, including roasting, grilling, steaming, sautéing, and searing.
Obtain a Maricopa County food handler’s card within 30 days of employment.
If driving duties apply, have a current, valid driver’s license and a driving record meeting the criteria of Royal Oaks’ insurance carrier.
If applicable, have a Certificate of Completion for memory care services training or obtain it within 30 days of hire, and comply with annual certification requirements.
Ability to carry, lift, push, or pull up to 50 pounds.
Ability to operate a fire extinguisher if needed and assist with evacuation procedures.

Nice To Haves

High school diploma or GED equivalent.

Responsibilities

Wash, peel, cut, chop, and slice vegetables and fruits.
Clean, trim, cut, chop, and slice meat and fish.
Perform basic cooking tasks, including parboiling vegetables, searing meat and fish, and making basic sauces.
Read and understand menus, orders, labels, recipes, and other relevant materials.
Follow production lists created by the Sous Chef.
Prepare food according to recipe specifications and standard food preparation practices, maximizing freshness and food safety, maintaining sanitation, and minimizing waste.
Cover, label, date, and store prepared food in the correct refrigerator locations.
Clean the kitchen, including sweeping and mopping floors and cleaning sinks and countertops.
Clean and sanitize equipment and utensils used in food preparation, maintaining continuous cleanliness.
Maintain high standards of food quality and prepare appropriate quantities to meet menu requirements at the proper time.
Prevent food waste, rotate stock, and maintain appropriate inventory pars.
Operate or drive a golf cart to transport supplies around campus and, when needed, transport employees, residents, or guests, if required by the assigned location.
Perform other duties as assigned.

Benefits

Medical, dental, and vision benefits begin the first day after the month of hire for full-time employees.
Employee Assistance Program with mental health support, legal counseling, financial coaching, and other resources.
Choice of two medical plans, with employee-only coverage starting at $82 per paycheck for full-time employees.
On-campus medical providers.
Six paid holidays annually.
Paid time off accrual from the first day, with up to three weeks in the first year for full-time employees.
Option to convert unused PTO hours into cash, subject to limits and details.
Four hours of paid volunteer time off annually.
Referral bonus of up to $600 for each referred friend who is hired, with no limit on referrals.
Tuition reimbursement of up to $5,000 annually.
Career growth opportunities, including promotion from within.
Free access to the on-site fitness center or gym reimbursement of up to $200 annually.
Annual work-shoe reimbursement of up to $40.
Uniforms provided or reimbursed for many positions.
Covered parking.
20% discount on meals while at work.
Employee discount program for travel, electronics, entertainment, and more.
Retirement plan with matching contributions of 4%–10%.