FT Cook

MBK Senior Living•Scottsdale, AZ

8d•$18 - $22

About The Position

The Cook prepares delicious, healthy, high-quality meals for residents in accordance with planned menus, standardized recipes, dietary needs, and applicable food-safety requirements. The role supports residents’ well-being through fresh, appealing food and oversees dining-service kitchen duties under the direction of the Executive Chef or Director of Dining Services. The Cook manages food preparation and inventory, ensures correct serving temperatures and portioning, maintains a clean and sanitary work area, and safely operates kitchen equipment. The position also includes respectful communication with residents, guests, and colleagues; following company policies and regulatory requirements; and supporting teamwork and open communication. The schedule is Monday through Friday, 11:00 a.m. to 7:30 p.m., with weekend availability. Compensation 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 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, 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 negative TB test results within 7 days of employment; the TB test must be from within the past 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 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 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, including meals that are appealing, nutritious, and meet special dietary requests or requirements.
Prepare menu items using standardized recipes and ensure proper stocking and use of inventory.
Follow governmental, sanitary, dietitian, and company food-preparation requirements, and promptly report infractions to the Director of Dining Services.
Receive food orders promptly and ensure food is served at the correct temperature and charted accordingly.
Maintain consistent portion sizes, garnishing, and presentation.
Interact professionally and respectfully with residents, guests, and staff, and receive feedback about meal quality, portions, and variety.
Consult with the Director of Dining Services or Executive Chef about menu changes or substitutions.
Keep workstations and kitchen areas clean, organized, and sanitary, following applicable food-handling and safety rules, 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 kitchen inventory and leftovers appropriately to maintain freshness and minimize waste.
Help 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 practices aligned 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, live in-person training, virtual training, and individual and group trainings.
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 to support physical, emotional, and financial wellness.
Free meal per shift.
Comprehensive medical, dental, and vision coverage for full-time team members.
Multiple medical plan options, including an HSA-eligible plan with company contributions.
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 for full-time team members.