Culinary Cook | Culinary Chef | Senior Living Cook

Heritage Senior Living•Eau Claire, WI

3d•Onsite

About The Position

Heritage Senior Living is seeking a dependable Cook to prepare and serve appealing meals for residents and guests at Heritage Oakwood Hills in Eau Claire, Wisconsin. Reporting to the Executive Chef and working closely with the culinary team, the Cook handles food preparation, meal service, dietary compliance, sanitation, and related kitchen operations. The role focuses on making meals a positive part of residents’ daily experience while maintaining food quality, safety, and presentation. The Cook follows established menus, recipes, production standards, portioning methods, and dietary instructions. The position also involves friendly interaction with residents and guests, responding to requests, supporting special events, and coordinating with other team members to create a positive dining experience. The Cook maintains clean, sanitary, and organized kitchen areas; follows food-safety, sanitation, and infection-control procedures; labels, dates, rotates, and stores food; monitors inventory and kitchen equipment; and completes or assists with department documentation. The role requires working a flexible schedule that may include weekends, holidays, and additional hours as needed. It involves extended periods of standing and walking, frequent bending and reaching, and regularly lifting or moving items weighing up to 50 pounds. Reasonable accommodations may be provided as required by law.

Requirements

Previous food preparation or cooking experience is required.
High school diploma or equivalent preferred.
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 meet applicable pre-employment, training, and regulatory requirements.
Ability to stand and walk for extended periods and bend, reach, stoop, kneel, push, pull, and perform movements required for food preparation and kitchen duties.
Ability to regularly lift, carry, and move items weighing up to 50 pounds.
Ability to work safely around heat, steam, hot surfaces, sharp utensils, cleaning products, wet surfaces, and temperature changes.
Dependable, organized, able to manage multiple priorities, and comfortable in a fast-paced kitchen environment.

Nice To Haves

Food-service or culinary certification is a plus.
Senior living, healthcare, institutional food service, hospitality, or restaurant experience is preferred.
Enjoyment of working with older adults and a positive, team-oriented customer-service approach.

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 during meal service.
Respond professionally to resident requests and communicate concerns to the appropriate team member.
Collaborate with the culinary team and other departments to support a positive resident experience.
Follow food-safety, sanitation, infection-control, and applicable health department practices and requirements.
Maintain clean, sanitary, and organized food-preparation and kitchen areas; follow cleaning schedules and infection-control procedures.
Label, date, rotate, and store food products properly 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 work a flexible schedule, including weekends, holidays, and additional hours as needed.
Safely handle food, cookware, utensils, kitchen equipment, and cleaning supplies.