Full-Time Cook

MBK Senior Living•Seattle, WA

5d•$22 - $23

About The Position

The Cook prepares delicious, healthy meals for residents in accordance with planned menus, standardized recipes, dietary requirements, and applicable food safety standards. The role oversees kitchen and dining-service tasks under the direction of the Executive Chef or Director of Dining Services, supporting residents’ well-being through high-quality food and service. The Cook maintains food quality, freshness, presentation, portion sizes, and correct serving temperatures; manages food orders and kitchen inventory; and keeps workstations and food preparation, storage, and kitchen areas clean and sanitary. The position requires safe operation of kitchen equipment, temperature recording, compliance with HACCP and other regulations, and prompt reporting of safety, maintenance, or regulatory concerns. The Cook also communicates respectfully with residents, guests, and staff, supports teamwork, and performs other duties as assigned.

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 full meal preparation schedules 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 with Microsoft Office Suite, such as Word, Excel, and Outlook, and standard office equipment.
Ability to deal tactfully and professionally with personnel, residents, family members, and guests, and present a positive, professional image.
Ability to stand for prolonged periods; walk, bend, kneel, squat, pull, reach overhead, and perform repetitive motions.
Ability to 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, standardized recipes, and residents’ special dietary requests or requirements.
Stock and use inventory appropriately while preparing menu items.
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, recording temperatures as required.
Maintain consistent portion sizes, garnishment, presentation, and food quality.
Interact professionally and respectfully with residents, guests, and staff and receive feedback about meals.
Consult the Director of Dining Services or Executive Chef about menu changes or substitutions.
Maintain clean, organized, and sanitary workstations and kitchen areas in compliance with 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.
Label and store kitchen inventory safely, use items efficiently, and dispose of items properly to minimize waste and preserve freshness.
Maintain a safe and secure environment by following established safety standards, 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 programs 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

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 & Dismemberment coverage.
Disability benefits where applicable and subject to state-specific programs and eligibility requirements.
Voluntary accident, critical illness, and hospital indemnity insurance.
Leadership development and in-person, virtual, individual, and group training.
Supportive community team encouraging personal and professional growth.