PT Cook

MBK Senior Living•Highland, UT

About The Position

The Cook prepares delicious, healthy meals for residents by following planned menus and standardized recipes. The role ensures food is fresh, flavorful, appealing, properly portioned, 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, helping support residents’ well-being through quality meals. The Cook maintains food inventory and safe food-handling practices, follows applicable regulations and company procedures, and keeps kitchen work areas clean and sanitary. The position also involves operating kitchen equipment, monitoring and recording temperatures, communicating professionally with residents, guests, and staff, and supporting teamwork and open communication. This is a part-time position with varying days and a stated schedule of 6:30 a.m. to 2:30 p.m. The pay rate is $16.00 per hour. The physical work environment includes temperature variations and requires mobility and physical activity throughout the day.

Requirements

High school diploma or equivalent (GED).
Current Food Handler’s Certification/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, such as Word, Excel, and Outlook, and operating 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 stand for prolonged periods; walk; bend; kneel; squat; pull; reach overhead; and perform repetitive motions.
Ability to move intermittently throughout the day and in the community.
Ability to 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 and provided recipes, including meals that meet nutritional standards and 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 that temperatures are charted.
Maintain consistent portion sizes, garnishment, and presentation.
Interact professionally and respectfully with residents, guests, and staff, and consider feedback about meal quality, portions, or 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, following 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 inventory items properly to maintain freshness and minimize waste.
Maintain a safe and secure environment for staff, residents, and guests by following safety 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 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% for all team members.
Employee Assistance Program for employees and household members.
Financial and legal services.
Educational loan assistance and scholarships.
Team member discount programs.
Resources to support physical, emotional, and financial wellness.
Free meal per shift.
For full-time team members: 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.