FT Cook

MBK Senior Living•Scottsdale, AZ

About The Position

The Cook prepares appealing, nutritious, fresh meals for residents according to planned menus, standardized recipes, and special dietary requirements. The role ensures food quality, safe handling, accurate portioning, proper service temperatures, and compliance with applicable food-safety regulations and company procedures. The Cook also manages kitchen inventory and maintains a clean, organized, and sanitary workstation. The Cook oversees the Dining Services Department under the direction of the Executive Chef or Director of Dining Services, and works with residents, guests, and staff to support a positive dining experience. The position is scheduled Monday through Friday, 11:00 a.m. to 7:30 p.m., with weekend availability required. Pay is $18–$22, depending on experience.

Requirements

High school diploma or GED.
Current Food Handler’s Certification or Permit.
Current ServSafe Certification.
At least 2 years of experience with 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, food 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 a negative TB test result within 7 days of employment; the test must be from within the previous 6 months.
Excellent English communication skills, including speaking, writing, and reading, and ability to follow written and spoken directions.
Proficiency with Microsoft Office Suite, including Word, Excel, and Outlook, and ability to operate standard office equipment.
Ability to deal tactfully and professionally with personnel, residents, family members, and guests, and to present a positive, professional image.
Ability to meet the physical demands of the role, including prolonged standing, walking, bending, kneeling, squatting, pulling, overhead reaching, and repetitive motion.
Ability to move intermittently throughout the day and in the community, lift and carry up to 50 pounds, and push up to 250 pounds as necessary.
Ability 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, provided recipes, and residents’ special dietary requests or requirements.
Use standardized recipes and manage stocking and inventory use.
Follow governmental, sanitary, dietitian, and company requirements; immediately report infractions to the Director of Dining Services.
Receive food orders promptly and ensure food is served at the correct temperature, with temperatures charted as required.
Maintain consistent portion sizes, garnishment, and 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.
Maintain a clean, organized, and sanitary workstation and ensure kitchen storage, preparation, and service areas comply with food-handling and safety regulations, including HACCP standards.
Operate kitchen equipment safely, record refrigerator, freezer, and dishwasher temperatures, and report maintenance issues to a supervisor.
Label and store inventory items with expiration dates, use them efficiently, and dispose of food and supplies appropriately to minimize waste and ensure freshness.
Maintain a safe and secure environment for staff, residents, and guests by following established safety standards 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, in alignment with MBK principles and values.
Perform other duties or special projects as assigned or requested by the Director of Dining Services, Sous Chef, or Executive Director.

Benefits

Competitive salaries.
Leadership development and live, in-person, virtual, individual, and group training.
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.
For full-time team members: medical, dental, and vision coverage with multiple medical plan options, including an HSA-eligible plan with company contributions.
For full-time team members: healthcare and dependent-care flexible spending accounts.
For full-time team members: commuter benefits.
For full-time team members: company-paid life insurance and Accidental Death & Dismemberment coverage.
For full-time team members: disability benefits where applicable and subject to state-specific programs and eligibility requirements.
For full-time team members: voluntary accident, critical illness, and hospital indemnity insurance.