Cook I 10:30a-7:30p

Cook I 10:30a-7:30p

Job Category: Dining Requisition Number: COOKI002511

Full-Time Rate: $21.50 USD per hour

Location: The Stratford 2460 Glebe St Carmel, IN 46032, USA

Job Details

Why Hospitality Professionals Love Working Here:

• Consistent Schedule & Quality of Life Be home by ~8 PM. No midnight closes. No bar rushes. More balance for you and your family.
• Meaningful Connections Our residents know your name, appreciate your work, and become part of your daily purpose.
• Scratch Kitchen Culture We take pride in preparing high-quality meals from scratch with care, creativity, and consistency.
• Positive Team Environment Join a collaborative team where respect, teamwork, and professionalism matter.
• Career Stability & Growth Enjoy the stability of senior living while continuing to grow your culinary career in hospitality.

Now Hiring: Line Cook

The ideal candidate will have restaurant experience and a passion for preparing high-quality food from scratch according to standardized recipes and instructions. Senior living experience is a plus but hospitality and heart matter most.

Apply today and discover how rewarding hospitality can be when you're serving people, not just tables.

Interviews offered daily! We look forward to meeting you soon.

Position Summary: This is the first step in culinary arts for anyone in our company that wishes to begin their career in the in the heart of the house. This rank is for anyone with basic kitchen knowledge, or for anyone wishing to obtain the basic skills for an entry level position in the kitchen. A Cook 1 should be familiar with the main and satellite kitchens, Should know basic food sanitation guidelines, they should know the policies and procedures of the kitchen including but not limited to opening, closing, shopping and prep lists, They should consistently practice Mis En Place on a daily basis, a CDM should have reviewed all of the therapeutic diets and signed off on each of the diets having coached and trained on all of them, a chef should have signed off on their knife cuts and can now execute each on a daily basis, They should be able to produce each of the egg dishes assigned to them in the Pathway, and they should be able to execute all of the sandwiches assigned to them in the Pathway.

Essential Functions:

• Working in a collaborative manner with the front and back of the house team members, ensuring compliance with Senior Living Communities'/Wellmore standards for quality, presentation and portion control are met.
• Adhere to all proper handling, HACCP, labeling, and storage protocols for all foods and ensure compliance with all relevant food service regulations.
• Follow all safety protocols and consistently practice a culture of safety.
• Maintain documentation of temperature charts and records.
• Maintain an open communication and professional working relationship with all community departments and Home Office support team to ensure residents remain happy and living the Weller Life.
• Actively participate in planning and production meetings with the team.
• Attend and actively participate in required in-service training and education programs.
• Other duties as assigned and directed by the Executive Chef or Director of Dining Services.

Physical Demands, Work Environment, and Expected Hours of Work:

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
• Capable of standing, maneuvering independently and safety around work area.
• Capable of standing on a tile floor for an eight-hour shift.
• Ability to see and hear, or to use prosthetics that will enable these senses to function adequately to assure that position requirements can be fully.
• Sufficient manual dexterity to operate a fire extinguisher and to manipulate kitchen equipment, including slicer, chopper, processor, knives, etc.
• An individual in this position will be required to lift or carry weight up to 50 lbs.
• Must be free of diseases that can be transmitted in the performance of job responsibilities during the stage of communicability unless the employee can be given duties that minimize the likelihood of transmission.
• May be exposed to minimal to moderate noise and exposure to blood and/or body fluids.
• May experience traumatic situations including psychiatric and deceased residents.
• Subject to moderate physical and emotional stress associated with food service.
• Performance of job tasks will involve exposure to cleaning chemicals, heat and cold.

Travel: No travel is expected, although occasional travel may be required for training sessions, continuing education opportunities, emergency situations, and other company functions.

Education and Experience Requirements:

• 1-2 years' experience in a similar position desired.
• Culinary training a plus.

Knowledge, Skills, and Abilities Required:

• Ability to read, write, speak and understand English fluently.
• Ability to meet or exceed the company's attendance and punctuality standards.
• Ability to use miscellaneous software and office equipment.
• Ability to understand and follow directions as given.
• Ability to work with minimal supervision.

Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.