Senior Living Cook

Grace Management•Pahrump, NV

7d•Onsite

About The Position

The Cook’s primary responsibility is to provide wholesome, nutritious, and attractive food served at the appropriate temperature. The role reports to the Dining Services Director and contributes to a clean, safe, sanitary, and effective kitchen while supporting a pleasant, resident-centered community. The position includes preparing and serving food, maintaining food safety and storage standards, controlling portions and waste, monitoring inventory, and keeping kitchen areas and equipment clean. The Cook may also support resident activities, assist with tasks involving residents, participate in committees and meetings, and perform other assigned duties.

Requirements

High school diploma or GED at a minimum.
At least two years of cooking experience.
Ability to communicate by speaking, seeing, and hearing sufficiently to serve residents.
Professional and neat appearance, adherence to the dress code, and good personal hygiene.
Excellent customer service and interpersonal skills to work with associates, residents, and people at various levels.
Must be free of communicable disease.
Ability to read, write, and speak English.
Ability to relate to residents and associates in a courteous and diplomatic manner under all circumstances.
Completion of drug testing and a criminal record background check upon hire and upon a supervisor’s request.
Ability to bend, stand, lift, stoop, sit, walk, and stretch, and to lift or carry up to 40 pounds.
Adherence to and execution of all policies and procedures.

Nice To Haves

Serv-Safe Certification.
Cooking experience in healthcare or hospitality.

Responsibilities

Prepare and serve food using high-quality ingredients and appropriate garnishes.
Follow recipes and use correct portion sizes to provide consistent meals while controlling costs.
Record and monitor food temperatures during storage, preparation, cooking, and serving.
Label, date, and properly store food, and monitor and record kitchen refrigerator and freezer temperatures daily.
Control food overproduction and waste.
Comply with state and local rules and regulations for a clean, safe, and sanitary kitchen.
Wash and sanitize food-service equipment; clean the cook’s area, freezers, refrigerators, and storage areas.
Follow established safety procedures when operating kitchen equipment.
Store items received from vendors and check daily inventory of needed supplies.
Mop and clean the kitchen as needed and remove garbage to the dumpster as needed.
Report equipment and safety issues to the Food Service Director.
Work as a team member to maintain a pleasant and effective work environment.
Support and participate in resident-centered activity programs.
Participate in projects or committees as assigned.
Attend associate meetings, including in-service education and associate functions, as requested by the supervisor.
Assist with a variety of tasks involving residents as assigned.
Perform other duties as assigned.