Fine Dining Assisted Living Line Cook-

Line Cook

The Line Cook is responsible for preparing high-quality food for residents and guests with consistency, urgency, sanitation, and pride. This role executes recipes, station setup, production, plate presentation, and cleaning standards while supporting Holbrook's elevated culinary experience.

Responsibilities include setting up assigned station according to community guidelines, following recipes, portion controls, plating standards, seasoning expectations, allergen instructions, and presentation specifications. The Line Cook must prepare food in a sanitary, organized, timely, and professional manner while maintaining freshness, flavor, texture, and temperature. They are also responsible for completing prep lists, production sheets, station checks, line checks, and service readiness tasks as directed. Proper hot holding, cold holding, cooling, reheating, labeling, dating, storage, and rotation standards must be maintained. The Line Cook should restock stations throughout the shift and communicate product needs, low inventory, quality concerns, and service issues promptly. They must use and maintain station equipment safely, keep station, walk-ins, dry storage, freezers, prep areas, and kitchen equipment clean, organized, and inspection-ready, and support daily features, catering, resident events, special diets, texture modifications, and service requests as assigned. They work respectfully with culinary, service, and dish teams to ensure smooth service and resident satisfaction.

Qualifications include a high school diploma or equivalent preferred; culinary education is a plus. Age 18 years or older unless otherwise approved by applicable law and company policy. Previous cooking experience in restaurant, senior living, hotel, club, healthcare, or high-volume food service preferred. Food Handler certificate or ServSafe certification preferred or ability to obtain within company-required timeframe. Knowledge of cooking methods, ingredients, kitchen equipment, sanitation, safety standards, and food preparation procedures is required. Ability to follow recipes, directions, production expectations, and presentation standards is necessary. Professional communication skills and ability to work calmly and effectively under pressure are required. A guest-first and resident-first mentality with strong teamwork, organization, and accountability is essential. Must be able to work days, nights, weekends, and holidays as business needs require.

Competencies include building trust, collaboration, communication, delivering results, service to others/resident and guest focus, personal accountability, and problem solving.

Physical demands include the ability to walk, sit, stand, reach, bend, stoop, push, pull, and safely lift up to 50 lbs. Must be able to work in hot, cold, wet, and fast-paced kitchen environments for extended periods. Must be able to use hands, arms, and manual dexterity to operate kitchen tools, equipment, and service items safely. Must be able to work evenings, weekends, holidays, and special events as business needs require.