Cook I

Job DescriptionJob DescriptionCook I (Full-Time) At The Charlotte, we're not just a luxury senior living company; we're a community recognized as a Great Place to Work®—and we take immense pride in that designation. Our philosophy, “People First, Always,” underscores everything we do. We believe that our dedicated team is our greatest asset, driving us to create compassionate, respectful, and meaningful interactions every day. We’re Looking for a Cook I: As the Cook I, you will be responsible for preparing delicious and nutritious meals to our Members. Are You Ready to Make an Impact? If you're passionate about making a difference in the lives of seniors and want to be part of a team that strives for excellence, we invite you to apply today! Why Choose The Charlotte?A Culture of Growth and Teamwork: We foster an environment where your contributions are celebrated, and your personal and professional growth is encouraged.Make a Difference: Your work will enrich the lives of our residents and fellow team members, creating a lasting positive impact in our community.Collaborative Environment: Join a team that values each member's input, promotes collaboration, and strives to create a vibrant and engaging atmosphere. Are You Ready to Make an Impact?If you're passionate about making a difference in the lives of seniors and want to be part of a team that strives for excellence, we invite you to apply today! Speak with our HR Director at View phone number on click.appcast.io. 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. COMPETENCIES: To perform the job successfully, an individual should demonstrate the following competencies:Technical Skills – Individual must demonstrate current and ongoing competence in tasks assigned which indicates a specialized skill in this area above and beyond the average.Communication – Demonstrates an ability to effectively and regularly transfer information to necessary parties to improve the quality of her work and to provide her supervisor with actionable, accurate data.Initiative – Is self-motivated and personally competitive. Wants to achieve for the good of the Company and her team. Seeks additional work when they have capacity. Demonstrates an ability and desire to bring new ideas and solutions to their supervisor on an ongoing basis.Flexibility – The ability to quickly adapt to changing conditions. The ability to navigate obstacles with ease and professionalism.Interpersonal Skills – Focuses on solving conflict, not blaming; listens to others without interrupting; keeps emotions under control; remains open to ideas and tries new thingsTeamwork – Balances team and individual responsibilities; encourages others and asks for help when needed. Exhibits patience and compassion.Professionalism – Ensures product is delivered on time and is of the highest quality. Assumes responsibility for mistakes. Presents themselves in a manner which enhances the brand image. Understands that no information is truly private and conducts online or social networking activities accordingly.Ethics – Treats people with respect; keeps commitments; inspires the trust of others; works ethically with integrity; upholds the Company’s Guiding Principles:People First, Always.We Exist to Serve our Members.We Have a Responsibility to be Full. 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.