Culinary Cook | Culinary Chef | Senior Living Cook | Sign on Bonus

Heritage Senior Living•Menomonee Falls, WI

4d•Onsite

About The Position

Heritage Senior Living is hiring a Cook for Heritage Court Senior Living in Menomonee Falls, Wisconsin. The Cook prepares and serves appealing meals for residents and guests, following established menus, recipes, production standards, dietary instructions, and food-safety requirements. The role works under the Executive Chef and closely with the culinary team to support meal service, resident satisfaction, special events, and an organized, sanitary kitchen. The successful candidate takes pride in food quality, portioning, presentation, and customer service; can follow recipes and dietary directions; and is dependable, organized, and able to manage changing priorities in a fast-paced kitchen. Previous cooking or food-preparation experience is required. High school diploma or equivalent is preferred, and food-service or culinary certification is a plus. Senior living, healthcare, institutional food service, hospitality, or restaurant experience is preferred. This is a full-time position with a $1,000 sign-on bonus. Work hours are flexible based on resident and community needs and may include weekends, holidays, and additional hours as needed. Benefits may vary by employment status, scheduled hours, location, eligibility, and plan requirements.

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 meet applicable pre-employment, training, and regulatory requirements.
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 needed 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.
Ability to work safely around heat, steam, hot surfaces, sharp utensils, cleaning products, wet surfaces, and temperature changes.
Ability to maintain regular and reliable attendance.
Ability to work a flexible schedule, 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 appropriate portioning, presentation, and serving methods.
Prepare meals according to resident preferences, special dietary needs, and dietary instructions.
Ensure food is prepared and served safely, accurately, and on time.
Monitor food quality, temperatures, appearance, and presentation during 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 support the resident experience.
Follow food-safety, sanitation, infection-control, and applicable state and local food-service 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.