Float Cook | Float Chef | Float Culinary Chef | Senior Living

Heritage Senior Living•West Allis, WI

5d•Onsite

About The Position

Heritage Senior Living is seeking a dependable, passionate Cook to prepare and serve appealing meals for residents and guests. The Cook is responsible for food preparation, meal service, dietary compliance, sanitation, and helping create a positive dining experience. The position reports to the Executive Chef and works closely with the culinary team. The Cook prepares meals according to established menus, recipes, production standards, resident preferences, special dietary needs, and applicable instructions. The role includes monitoring food quality and temperatures, assisting with special events, providing friendly service, maintaining clean and organized kitchen areas, following food-safety and infection-control practices, storing and rotating food properly, monitoring inventory and equipment, and completing required department documentation. The ideal candidate takes pride in cooking and service, is organized and dependable, can manage multiple priorities in a fast-paced kitchen, and enjoys working with older adults. The role requires standing and walking for extended periods, performing kitchen-related movements, and regularly lifting, carrying, and moving items weighing up to 50 pounds. The schedule is flexible based on resident and community needs and may include weekends, holidays, and additional hours as needed. Reasonable accommodations may be provided as required by applicable law.

Requirements

Previous food preparation or cooking experience required.
Ability to read and follow recipes, menus, food labels, dietary instructions, safety information, and required documentation.
Strong organizational and time-management skills.
Good judgment, problem-solving, and decision-making abilities.
Strong communication and customer-service skills.
Understanding of or willingness to learn sanitation and infection-control practices.
Ability to work collaboratively with coworkers and community team members.
Ability to communicate effectively with residents, guests, and team members.
Ability to stand and walk for extended periods and bend, reach, stoop, kneel, push, pull, and perform movements necessary for food preparation and kitchen duties.
Ability to regularly lift, carry, and move items weighing up to 50 pounds.
Ability to safely handle food, cookware, utensils, kitchen equipment, and cleaning supplies and work around heat, steam, hot surfaces, sharp utensils, cleaning products, wet surfaces, and temperature changes.
Ability to work a flexible schedule based on resident and community needs, including weekends, holidays, and additional hours as needed.

Nice To Haves

High school diploma or equivalent preferred.
Food-service or culinary certification is a plus.
Senior living, healthcare, institutional food service, hospitality, or restaurant experience preferred.

Responsibilities

Prepare and cook meals according to established menus, recipes, and production standards.
Follow proper portioning, presentation, and serving methods.
Prepare meals according to resident preferences, special dietary needs, and applicable dietary instructions.
Ensure food is prepared and served safely, accurately, and on time.
Monitor food quality, temperatures, appearance, and presentation throughout preparation and service.
Follow direction from the Executive Chef and Sous Chef regarding daily production and culinary operations.
Assist with food preparation for special events, celebrations, and resident activities.
Provide friendly and attentive service to residents and guests.
Interact with residents during meal service and help monitor dining satisfaction.
Respond professionally to resident requests and communicate concerns to the appropriate team member.
Work collaboratively with the culinary team and other departments to provide an exceptional resident experience.
Follow food-safety, sanitation, and infection-control practices, as well as applicable state and local requirements.
Maintain clean, sanitary, and organized food-preparation and kitchen areas and follow cleaning schedules and infection-control procedures.
Label, date, rotate, and store food products appropriately to maintain quality and reduce waste.
Monitor inventory and communicate food and supply needs to the Executive Chef.
Monitor kitchen equipment and promptly report maintenance or safety concerns.
Assist with monitoring dishwasher temperatures and chemical levels as needed.
Complete or assist with required food-safety, temperature, cleaning, and other department documentation.
Maintain regular and reliable attendance and meet applicable pre-employment, training, and regulatory requirements.