1. Prepares and cooks meals according to standardized recipes, menu cycles, and resident dietary needs.
2. Ensures proper portion control, temperature management, and food presentation.
3. Adjusts recipes for special diets, texture modifications, and physician‑ordered meal requirements.
4. Follows all food safety and sanitation regulations, including state and facility requirements.
5. Properly stores, labels, and dates food items; monitors for spoilage and rotates stock per FIFO guidelines.
6. Ensures meals are prepared and served on schedule for all dining periods.
7. Coordinates with dietary staff and servers to support smooth meal service.
8. Prepares backup or substitute menu items as needed to meet resident needs or shortages.
9. Ensures compliance with community policies, health department regulations, and applicable food‑service laws/regulations.
10. Participates in kitchen inspections, audits, and corrective action processes when required.
11. Communicates effectively with Sous Chef, Culinary Director, dietary staff, and servers regarding resident needs.
12. Supports kitchen operations under the supervision of culinary leadership.
13. Reports equipment issues, supply shortages, or safety concerns immediately.
14. Completes required documentation such as temperature logs, production sheets, and cleaning schedules.
15. Follows procedures for receiving and storing deliveries.
16. Follow all established safety protocols to maintain a secure environment for residents, staff, and visitors.
17. Report any safety hazards, incidents, or suspected abuse of dependent adults or elders immediately to the supervisor.
18. Maintain organized logs, records, and reports as required by management.
19. Support community marketing efforts through professional and friendly interactions during property tours and phone inquiries.
20. Communicate any observed or suspected resident changes in condition to a supervisor immediately.

1. Promote teamwork through cooperative and respectful interactions with co-workers and other departments.
2. Work a flexible schedule as needed to support events, tours, and community outreach.
3. Perform other related duties as assigned.

Qualifications:

Education/Experience:

Must be 18 years or older. High school diploma or equivalent required; Minimum of 1 year experience as a Cook in senior living, healthcare, hospitality, or similar environment preferred. Able to maintain confidentiality and handle sensitive resident matters. Knowledge of special diets, texture modifications, and safe food‑handling procedures. Ability to read and follow recipes, menus, and written instructions.

Licenses/Certifications:

Food Handler or Food Protection Manager certification (as required by state/local regulations).  

Character:

Displays sincere compassion towards cognitively impaired older adults. Demonstrates genuine concern for the physical and emotional needs of older people and their families. Applicants must have a reputation for honesty and trustworthiness.  Must be responsible and able to exercise good judgment, accept administrative supervision, pay attention to detail, follow instructions, including the ability to interact effectively and communicate with people in a professional and courteous manner.  Must be highly confidential and work as a team with other staff.  Applicants should be sensitive to clients’ needs.

Skills:

Strong team building, interpersonal, and organizational skills. Ability to establish and maintain effective peer relationships with coworkers within the Department, community-wide, and the public. Must be able to express ideas clearly, concisely, address audiences effectively, and exercise balanced judgment in evaluating situations and making decision