PT Cook

MBK Senior Living • Highland, UT

7d

About The Position

The Cook prepares delicious, healthy meals for residents in a senior living community. The role prepares food according to planned menus and standardized recipes, ensuring meals are high-quality, appealing, fresh, flavorful, nutritious, and compliant with special dietary requirements. The Cook oversees the Dining Services Department under the direction of the Executive Chef or Director of Dining Services and contributes to residents’ well-being through daily meal service.

This is a part-time position with varying workdays and a listed schedule of 6:30 a.m. to 2:30 p.m. The pay rate is $16.00 per hour. The Cook works in a kitchen and dining-services environment, follows food-safety and sanitation requirements, and interacts with residents, guests, and staff.

Requirements

• High school diploma or GED.
• Current Food Handler’s Certification or Permit.
• Current ServSafe certification.
• At least 2 years of work experience in cooking, food preparation, food purchasing, kitchen safety, sanitation, and menu preparation in a similar environment or industry.
• Must be at least 18 years old.
• Ability to prepare a variety of foods using different cooking methods.
• Working knowledge of food safety, handling, and sanitation procedures.
• Ability to manage multiple tasks and complete a full meal preparation schedule within designated timeframes.
• Must complete background clearances and health screening and provide negative TB test results within 7 days of employment; the TB test must be within the last 6 months.
• Excellent communication skills, including the ability to speak, write, and read English and follow written and spoken directions.
• Proficiency using Microsoft Office Suite, including Word, Excel, and Outlook, and operating standard office equipment.
• Ability to deal tactfully and professionally with personnel, residents, family members, and guests.
• Must present a positive and professional image.
• Must be mobile and able to stand for prolonged periods, walk, bend, kneel, squat, pull, reach overhead, and perform repetitive motions.
• Must be able to move intermittently throughout the day and in the community.
• Must be able to lift and carry up to 50 pounds and push up to 250 pounds, as necessary.
• Must be able to work in an environment with temperature variations.

Nice To Haves

• Culinary Arts degree or formal vocational training from an accredited institution.

Responsibilities

• Prepare food according to planned menus and provided recipes, including special dietary requests or requirements.
• Prepare menu items using standardized recipes and ensure appropriate stocking and inventory use.
• Follow governmental, sanitary, dietitian, and company requirements; promptly report infractions to the Director of Dining Services.
• Receive food orders promptly and ensure food is served at the correct temperature and temperature information is charted.
• Maintain consistent portion sizes, garnishes, and food presentation.
• Interact professionally and respectfully with residents, guests, and staff, and receive feedback about meal quality, portions, and variety.
• Consult the Director of Dining Services or Executive Chef about menu changes or substitutions.
• Keep the workstation, food storage, preparation, and kitchen areas clean, organized, and sanitary, complying with applicable food-handling and safety regulations, including HACCP standards.
• Safely operate kitchen equipment; record refrigerator, freezer, and dishwasher temperatures and report maintenance issues to a supervisor.
• Store, label with expiration dates, use, and dispose of ingredients, supplies, and leftovers safely and efficiently to maintain freshness and minimize waste.
• Maintain a safe and secure environment for staff, residents, and guests by following established standards, policies, and procedures.
• Comply with applicable federal, state, and local regulations and company policies and procedures.
• Promote teamwork and open communication through coaching and recognition-program use consistent with MBK principles and core values.
• Perform other duties or special projects as assigned or requested by the Director of Dining Services, Sous Chef, or Executive Director.

Benefits

• 401(k) retirement plan with company match up to 4%.
• Employee Assistance Program for employees and household members.
• Financial and legal services.
• Educational Loan Assistance and scholarships.
• Team Member Discount Programs.
• Resources supporting physical, emotional, and financial wellness.
• Free meal per shift.
• Leadership development, live in-person training, virtual training, and individual and group trainings.
• For full-time team members: comprehensive medical, dental, and vision coverage; multiple medical plan options, including an HSA-eligible plan with company contributions; healthcare and dependent-care flexible spending accounts; commuter benefits; company-paid life insurance and AD&D coverage; disability benefits where applicable and subject to state-specific programs and eligibility requirements; and voluntary accident, critical illness, and hospital indemnity insurance.

What This Job Offers

• Job Type: Part-time
• Career Level: Entry Level
• Education Level: High school or GED