Senior Living Line Cook/Prep Cook

Grace Management•Dallas, TX

About The Position

The Cook prepares and serves wholesome, nutritious, attractive food at appropriate temperatures for residents at The Landon at Lake Highlands. The role follows recipes and portion sizes, uses high-quality ingredients, monitors food safety and storage temperatures, and helps control costs, overproduction, and waste. Cooks maintain a clean, safe, and sanitary kitchen, care for food-service equipment and supplies, check inventory, and work collaboratively to support a pleasant and effective dining-services environment. The Cook reports to the Dining Services Director. Line Cook shifts are from 10:00 a.m. to 7:00 p.m. Prep Cook schedules are flexible, primarily from 6:00 a.m. to 2:00 p.m., with possible coverage from 10:00 a.m. to 7:00 p.m. Open availability is required. The role may also involve supporting resident-centered activities, assisting with resident-related tasks, and attending meetings and training as requested.

Requirements

High school diploma or GED.
At least two years of cooking experience, preferably in healthcare or hospitality.
Ability to communicate by speaking, seeing, and hearing sufficiently to serve residents.
Excellent customer service and interpersonal skills for working with associates, residents, and people at various levels.
Ability to read, write, and speak English.
Ability to relate to residents and associates courteously and diplomatically under all circumstances.
Professional, neat appearance; adherence to the dress code; and good personal hygiene.
Must be free of communicable disease.
Completion of drug testing and criminal-record background check upon hire and when requested by the supervisor.
Ability to bend, stand, lift, stoop, sit, walk, and stretch, and to lift or carry up to 40 pounds.
Open availability.

Nice To Haves

Serv-Safe Certification.

Responsibilities

Prepare and serve food using high-quality ingredients and appropriate garnishes.
Follow recipes and portion sizes to provide consistent food while controlling costs.
Record and monitor food temperatures during storage, preparation, cooking, and serving.
Label, date, and properly store food.
Monitor and record kitchen refrigerator and freezer temperatures daily.
Control food overproduction and waste.
Follow state and local rules and regulations for maintaining 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.
Check inventory of needed supplies daily to ensure menu-preparation stock levels.
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, effective work environment.
Support and participate in resident-centered activity programs.
Participate in assigned projects or committees.
Attend associate meetings, in-service education, and associate functions as requested by the supervisor.
Assist with resident-related tasks as assigned.
Adhere to and carry out all policies and procedures.