FT Cook

MBK Senior Living•Scottsdale, AZ

About The Position

The Cook prepares delicious, healthy, high-quality meals for residents in accordance with planned menus, standardized recipes, and special dietary requests or requirements. The role oversees kitchen dining-service work under the direction of the Executive Chef or Director of Dining Services and supports residents’ well-being through appealing, nutritious, fresh meals served at the correct temperature and in appropriate portions. The Cook maintains food inventory and safe food-handling practices, keeps kitchen and workstation areas clean and sanitary, operates kitchen equipment safely, and follows applicable regulations, company policies, and HACCP standards. The role also interacts professionally with residents, guests, and staff; communicates feedback and menu concerns to dining leadership; and contributes to a safe, supportive, and collaborative team environment. The schedule is Monday through Friday, 11:00 a.m. to 7:30 p.m., with weekend availability. The listed pay is $18–$22, depending on experience. The role requires a high school diploma or GED, current Food Handler’s Certification/Permit and ServSafe Certification, and at least two years of relevant cooking and food-service experience. The job also has physical requirements, including prolonged standing and the ability to lift and carry up to 50 pounds and push up to 250 pounds as necessary.

Requirements

High school diploma or equivalent (GED).
Current Food Handler’s Certification/Permit.
Current ServSafe Certification.
At least 2 years of experience with 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 test must be from within the previous 6 months.
Excellent English communication skills, including speaking, writing, and reading, and the ability to follow written and spoken directions.
Demonstrated proficiency with Microsoft Office Suite, including Word, Excel, and Outlook, and ability to operate 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; and 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 standardized recipes, meeting quality, nutrition, presentation, and special-diet requirements.
Stock and use inventory appropriately while preparing menu items.
Follow governmental, sanitary, dietitian, and company food-preparation requirements; 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, garnishment, and presentation.
Interact respectfully and professionally 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.
Maintain clean, organized, and sanitary workstations and ensure food storage, preparation, and kitchen areas meet applicable food-safety requirements, including HACCP standards.
Operate kitchen equipment safely, record refrigerator, freezer, and dishwasher temperatures, and report maintenance issues to a supervisor.
Store and label inventory items with expiration dates, use them efficiently, and dispose of items properly to maintain freshness and minimize waste.
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 program use, consistent with MBK principles and core values.
Perform other duties or special projects as assigned or requested by the Director of Dining Services, Sous Chef, and/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 for employees and household members.
Financial and legal services.
Educational loan assistance and scholarships.
Team member discount programs.
Resources supporting physical, emotional, and financial wellness.
Free meal per shift.
For full-time team members: comprehensive 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 accidental death and dismemberment coverage; disability benefits where applicable and subject to state-specific programs and eligibility requirements; and voluntary accident, critical illness, and hospital indemnity insurance.