FT Cook

MBK Senior Living•Scottsdale, AZ

3d•$18 - $22

About The Position

The Cook prepares delicious, healthy meals for residents by following planned menus and standardized recipes. The role ensures that food is high-quality, fresh, appealing, nutritious, served at the correct temperature, and prepared to meet special dietary needs. 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. The Cook maintains a clean, organized, and sanitary kitchen; follows food-handling, safety, sanitation, and dietary regulations; and safely operates kitchen equipment. The position also manages food storage, labeling, inventory use, and disposal to support freshness and minimize waste. The Cook interacts respectfully with residents, guests, and colleagues, communicates feedback and concerns, and promotes teamwork in alignment with MBK’s principles and values. Schedule: Monday through Friday, 11:00 a.m. to 7:30 p.m., with weekend availability. Pay: $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 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 test must be from within the last 6 months.
Excellent English communication skills, including speaking, writing, and reading, and ability to 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, and to present a positive, professional image.
Ability to stand for prolonged periods; walk, bend, kneel, squat, pull, reach overhead, and perform repetitive motions; move intermittently throughout the day and in the community; lift and carry up to 50 pounds and push up to 250 pounds as necessary; and 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, producing high-quality, appealing, nutritious meals that meet special dietary requests and requirements.
Prepare menu items using standardized recipes and ensure proper 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, recording temperatures 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.
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 properly to maintain freshness and minimize waste.
Maintain a safe and secure environment for staff, residents, and guests by following established safety 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 practices aligned 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

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 (EAP) 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: comprehensive medical, dental, and vision coverage.
For full-time team members: multiple medical plan options, including an HSA-eligible plan with company contributions.
For full-time team members: flexible spending accounts for healthcare and dependent care.
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.