FT Line Cook

MBK Senior Living•Scottsdale, AZ

4d•$17 - $20•Onsite

About The Position

The Cook is the heart of our kitchen, providing delicious and healthy meals that delight residents. The Cook is responsible for properly preparing all food items in accordance with the recipes and planned menus, ensuring every dish is a high-quality, fresh, and flavorful experience. The Cook oversees the Dining Services Department under the direction of the Executive Chef or Director of Dining Services and positively impacts the lives of residents by contributing to their well-being every day.

Requirements

High School Diploma or the equivalent (GED).
Current Food Handler’s Certification/Permit, required.
Current ServSafe Certification required.
2+ years of work experience with cooking, food preparation, food purchasing, kitchen safety, sanitation, and menu preparation in a similar environment/industry.
Must be 18 years or older.
Must demonstrate the ability to prepare a variety of foods using different cooking methods.
Must have 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, health screening and provide negative TB test results within 7 days of employment (must be within the last 6 months).
Must have excellent communication skills including the ability to speak, write and read English and follow written and spoken directions.
Demonstrated proficiency using Microsoft Office Suite (e.g., Word, Excel, and Outlook) and operating standard office equipment
Must possess the ability to always deal tactfully and professionally with personnel, residents, family members, and guests.
Must present a positive and professional image.
Must be mobile and able to perform the physical requirements of the job including standing for prolonged periods, walking, bending, kneeling, squatting, pulling, reaching overhead and repetitive motion.
Must be able to move intermittently throughout the day and in the community.
Must be able to lift and carry up to 50 pounds and push up to 250 pounds, as necessary.
Must be able to work in an environment with temperature variations.
Team members must not be considered an “Excluded Party” as defined by the U.S. Department of Health and Human Services, any state Medicaid Programs, and any additional federal and state government contract programs.
Team members must continually comply with certain laws and regulations that impact the company, including, but not limited to, as applicable, state licensing regulations, the Health Insurance Portability and Accountability Act of 1996 (HIPAA), Resident Rights as defined by the U.S. Department of Health and Human Services, and any other federal or state laws relating to team members’ professional licenses.

Nice To Haves

Culinary Arts degree or formal vocational training from an accredited institution, preferred.

Responsibilities

Prepare all food items in accordance with planned menus and recipes provided, ensuring high-quality, appealing meals that are appetizing, nutritional, and meet special dietary requests or requirements.
Prepare menu items per standardized recipes, ensuring proper stocking and inventory use.
Prepare food in accordance with all governmental, sanitary, and dietitian regulations as well as established policies and procedures, immediately reporting any infractions to the Director of Dining Services.
Take care of food orders when they arrive in a timely manner and ensure all food is served at the correct temperature and charted as such.
Ensure consistent and proper portion sizes, garnishment, and food presentation to maintain quality standards.
Interact professionally and respectfully with residents, guests, and staff, taking feedback on meal quality, portions, or variety.
Consult with the Director of Dining Services or Executive Chef on any menu changes or substitutions.
Maintain a clean, organized, and sanitary workstation, ensuring that food storage, preparation, and kitchen areas comply with local, State, and Federal food-handling and safety regulations, including Hazard Analysis Critical Control Point (HACCP) standards.
Safely operate all kitchen equipment, recording temperatures of refrigerators, freezers, and dishwashers and reporting any maintenance issues to Supervisor.
Responsible for safe storage, proper labeling with expiration dates, efficient use, and proper disposal of all items within the kitchen’s inventory (i.e., ingredients, supplies, and leftovers), in accordance with established policies, and to minimize waste and ensure freshness.
Maintain a safe and secure environment for staff, residents, and guests following established safety standards, policies, and procedures.
Understand and comply with Federal, State, and local regulations, and company policies and procedures concerning the department.
Promote a spirit of teamwork and open communication through consistent coaching and recognition program utilization, in alignment 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

Impacting lives and building lasting relationships
Executing exceptional signature programs in dining, fitness, wellness, and care
A supportive community team that encourages personal and professional growth and celebrates your success
A fun-filled, energetic environment that's centered in hospitality and high-quality service
Competitive salaries
Professional development, training, and personal coaching through our Mentor, Buddy, and Executive Director in Training Programs
Education loan assistance & scholarships
Financial and legal services
Team Member discounts
Health and Wellness resources
Rich benefits package including Medical, Dental, Vision and 401k matching up to 4%
Childcare and eldercare assistance
Flexible spending accounts