Cook I

Reports to: Executive Chef and Sous Chef Work schedule: Flexible;Varies based on business needs Classification: Nonexempt; full-time Pay rate: $23 to $24 per hour SUMMARY Employee is responsible for the preparation and cooking of food. Supervises dishwasher position, restocks and rotates all food items, ensures that the products maintain the standards of The Villages Golf and Country Club by properly inspecting deliveries to evaluate the quality and quantity of products prior to accepting and storing shipments. At The Villages, we expect all team members to work by the Guiding Principles and actively contribute to fostering a community grounded in respect, trust, and open communication, while delivering exceptional service, upholding integrity, promoting teamwork, and creating a positive, engaging experience for our residents, partners, and colleagues. ESSENTIAL FUNCTIONS Prepare, season, and cook food items for restaurant service and catering orders. Ensure quality, taste, and consistent presentation of all meals. Follow established recipes and kitchen procedures to meet company standards and food safety guidelines. Carve, cut, trim, and de-bone meats prior to cooking. Portion food accurately on serving plates, including sauces, vegetables, and garnishes. Operate kitchen equipment such as broilers, stoves, grills, steamers, slicers, grinders, mixers, convection ovens, and knives, in a safe and efficient manner. Receive and inspect food and beverage deliveries for quality and compliance with order specifications. Store, restock, and rotate food items to ensure freshness and reduce waste. Maintain cleanliness and organization of kitchen work areas in compliance with health and safety regulations. Lock and secure kitchen equipment and tools at the end of each shift. Collaborate effectively with kitchen staff and other team members to ensure smooth and timely food service. Support and oversee staff responsible for dishwashing and cleaning tasks. Demonstrate awareness of workplace safety practices and support organizational efforts to maintain a safe environment for staff, residents, and visitors. KNOWLEDGE, SKILLS, & ABILITIES Thorough knowledge of proper food handling, preparation, and storage practices. Ability to follow verbal and written instructions in English. Strong organizational skills and attention to detail. QUALIFICATIONS Minimum of three (3) years of professional cooking experience required; five (5) years preferred. Ability to work effectively under pressure in a fast‑paced environment. Must be able to perform tasks in a high‑temperature environment and adapt to varying kitchen conditions. WORK CONDITIONS Exposure to extreme temperatures, including high heat (up to 120°F) near ovens and grills, and cold environments such as walk‑in freezers. Use of cleaning chemicals and kitchen sanitizers in compliance with safety protocols. Fast‑paced, high‑volume kitchen environment requiring quick thinking and multitasking. PHYSICAL REQUIREMENTS Ability to stand for extended periods and walk moderate distances. Frequent bending, twisting, and reaching above/below shoulder level. Manual dexterity and fine motor skills for kitchen tasks. Ability to safely operate kitchen tools and equipment. Capacity to taste food and assess quality. Sufficient vision and hearing to perform essential duties safely. CONDITIONS OF EMPLOYMENT Successful completion of a pre‑employment drug screening and criminal background check is required. Must maintain professional conduct and demonstrate the ability to work collaboratively in a team‑oriented and stable work environment. Employees who drive on company property must possess and maintain a valid California driver’s license. #J-18808-Ljbffr