Cook II

The Orchards is looking for a Line Cook to join the team! Overview The Cook II is responsible for the preparation of all food items as per standardized recipes. This is a full‑time position, working Sunday through Thursday: Sundays 6:00 am–2:30 pm, Mondays–Thursdays 11:00 am–7:30 pm. Responsibilities Prepare and serve all food items per standardized recipes, including sauces, sautés, boils, braises, roasts, fries, steams, grills, bakes, and short‑order cooking. Prepare and serve meals in accordance with physician‑prescribed orders, where applicable. Prepare a variety of meats, seafood, poultry, fish, vegetables, and other food items, assuming 100 % responsibility for quality. Assist in food prep assignments for daily prep, special functions, banquets, catering, holidays, and special events. Stock and maintain sufficient levels of food products at line stations to ensure smooth service. Plan food production to coordinate with meal‑serving hours, determining the amount and type of food and supplies required for daily menus, ensuring excellence in quality, temperature, and appearance. Follow all safety procedures, kitchen equipment handling, sanitation standards, and personal hygiene/uniform standards. Adhere to local, state, and federal sanitation and infection‑control regulations. Perform other duties as assigned by chefs and/or supervisors. Prepare therapeutic meals such as purees and mechanically chopped items, as requested. Comply with dietitian production sheets and recipes for the skilled‑nursing environment. Physical Requirements Moderate to heavy physical effort throughout the day; must stand or walk for up to 100 % of the workday. Must be able to bend, stoop, and stretch frequently. Manual dexterity for food preparation; ability to use standard industrial kitchen appliances. Must be able to lift up to 50 lbs; when lifting loads over 50 lbs, use two or more people; must ask for assistance when needed. Occasionally push and pull wheeled carts and equipment weighing up to 200 lbs. May be exposed to extreme temperatures (freezers and stove‑range burners) for short periods; may be exposed to industrial and household chemicals and high heat levels. Benefits $22 – $23.50 per hour based on culinary experience. PTO, holidays, medical, dental, vision, and life insurance. 401(k) with employer match. Tuition assistance. Talent development reviews and growth opportunities. Commuter reimbursement. Qualifications Minimum of three years’ experience as a cook in a hotel, restaurant, retirement community, or healthcare setting. Legally authorized to work in the United States. Our company is committed to a diverse and inclusive workplace. We are an equal‑opportunity employer that does not discriminate based on race, national origin, gender, gender identity, sexual orientation, protected veteran status, disability, age, or other legally protected status. #J-18808-Ljbffr Continuing Life LLC