Cook

Cook PositionFirst Responder Wellness is seeking a dependable and experienced Cook to prepare and serve breakfast, lunch, and dinner for approximately 30–40 clients at one of our residential facilities. Under the direction of the Culinary Manager, the Cook will prepare quality meals according to established menus, recipes, portion sizes, and individual dietary requirements.The ideal candidate has 2–3 years of professional cooking experience, preferably in catering, private dining, institutional kitchens, or large-group food preparation. Culinary school is not required. Candidates should be organized, detail-oriented, safety-conscious, and committed to maintaining a clean, professional, and welcoming environment.This role is an important part of supporting the daily well-being and residential experience of our clients through nutritious meals, consistent service, professionalism, and respect for individual needs.If you take pride in your cooking, value teamwork, and enjoy serving others, we invite you to apply.Schedule: Monday to FridayKey ResponsibilitiesPrepare and cook breakfast, lunch, and dinner for approximately 30–40 clients.Complete daily food preparation and kitchen tasks under the direction of the Culinary Manager.Follow established recipes, preparation methods, portion sizes, and menu specifications.Offer recipe and menu ideas when appropriate.Follow all client food allergies, dietary restrictions, and special meal requirements precisely.Take appropriate precautions to prevent cross-contact and cross-contamination.Follow established preparation and service timelines to ensure meals are prepared and served on schedule.Assist with plating and meal service as needed.Receive, inspect, organize, and properly store food and supply deliveries, including checking products for quality and freshness.Maintain proper food storage practices and rotate products using FIFO (First In, First Out) procedures.Monitor inventory and communicate low or needed ingredients and supplies to the Culinary Manager.Maintain a clean, organized, and professional kitchen and workstation.Wash dishes, pots, pans, utensils, and kitchen equipment as needed.Follow all food safety, sanitation, temperature-control, and food-handling procedures.Properly label and date prepared foods.Minimize food waste and use ingredients responsibly.Communicate effectively with the Culinary Manager and kitchen team.Follow the direction of the Culinary Manager, company policies, and established kitchen procedures.Promptly report equipment, food-safety, or kitchen concerns.Maintain professionalism, discretion, appropriate boundaries, and confidentiality while working in a private residential environment.Uphold all facility rules and regulations.Perform other duties as assigned or required.Minimum QualificationsHigh School Diploma or equivalent required.2–3 years of professional cooking experience required, preferably in catering, private dining, institutional cooking, or large-group food preparation.Culinary degree or formal culinary certification is not required.Valid driver's license.Livescan background clearance required for work in DSS-licensed facilities.Valid TB screening.Valid DHCS health screening (C3 form).Current ServSafe Food Handler certification required and must be maintained and kept on file with Human Resources.Current First Aid/CPR certification.Knowledge, Skills & CompetenciesStrong knowledge of food preparation, cooking techniques, sanitation, and kitchen organization.Ability to accurately follow recipes, menus, and detailed instructions.Ability to work efficiently while maintaining food quality, cleanliness, and presentation.Exceptional attention to detail, particularly regarding food allergies, dietary restrictions, and special meal requirements.Dependable, punctual, professional, and accountable.Ability to work independently and collaboratively as part of a team.Ability to take direction, accept feedback, and work effectively within established timelines.Knowledge of kitchen equipment operation and safety.Commitment to cultural diversity and sensitivity, including awareness and respect for dietary and cultural food preferences.Strong verbal and interpersonal communication skills with clients, staff, peers, supervisors, and non-FRW personnel.Ability to maintain appropriate professional boundaries and protect client confidentiality.Ability to maintain a calm, respectful, and professional presence in a residential care environment.