LINE COOK

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LINE COOK Full Time Marietta, GA, US

3 days ago Requisition ID: 1627

Salary: $21.00 Annually

Founded in 2000 and proudly based in Atlanta, Parc Communities is a recognized leader in upscale, hospitality-driven senior living. We create vibrant environments where residents thrive through thoughtfully designed independent living, assisted living, and memory care experiences, set in premier locations and featuring innovative, lifestyle-focused amenities.

What truly sets Parc Communities apart is our culture. Our core values—Passion, Empathy, Integrity, Resourcefulness, and Excellence—guide how we serve, lead, and support one another every day. We believe that meaningful connections, genuine care, and a commitment to doing what’s right define exceptional senior living.

At the heart of everything we do is our timeless motto: at all times, we are ladies and gentlemen serving ladies and gentlemen. This philosophy shapes the experience we provide not only to residents and their families, but also to our associates. We foster a respectful, collaborative workplace where people feel valued, empowered, and inspired to grow, making Parc Communities an employer of choice for those who want to make a lasting difference.

The Line Cook is responsible for preparing ingredients, cooking for the community, ensuring all meals are prepared and presented in accordance with company’s standards and maintaining a clean workspace throughout the day to follow health and safety guidelines. Cooks follow recipes consistently and adjusts based on resident requests and needs.

REPORTS TO:

Department: Dining Services

Primary: Executive Chef

FLSA STATUS:

Non-Exempt

SALARY: $21.00

QUALIFICATIONS AND REQUIREMENTS:

Minimum of three years’ experience as a cook, preferably within the hospitality industry

Must have knowledge about developing recipes that respond to special dietary requirements, such as low sugar, low sodium, and low fat

Current Serv Safe Certification (Food Handler’s Permit-TX only)

Must have knowledge of state food handling and kitchen regulations

Demonstrated knowledge of OSHA-MSDS sheets and procedures

Must have knowledge of the safe operation of all kitchen equipment

Must have knowledge of fire and safety procedures

Must be willing to work as a cook, server, or utility, if needed

Must convey a positive and professional image to residents, family members, visitors, and co-workers

ESSENTIAL FUNCTIONS:

Tasks may include, but are not limited to the following:

Prepare food daily as outlined in the weekly menu plan

Follow recipes, portion controls, quality assurance and presentation specifications

Maintain a clean, organized, and safe kitchen environment

Assist with preventive maintenance programs for kitchen equipment

Assist in ordering food and supplies needed for the following weeks’ menus

Assist with control of food supply inventories with particular attention being paid to potential overproduction, waste, and theft of food products

Ensure accurate daily records are maintained

Ensure attractive preparation of food on the plate before serving

Prepare meats for storage and portion control upon delivery

Assists with special events and food displays

Ensure proper storage of all delivered foods and ingredients

Assist with training of all kitchen staff

Perform other duties as assigned by the Executive Chef

REQUIRED COMPETENCIES:

Establish and maintain constructive working relationships with co-workers, residents, and families and visitors

Maintain confidentiality of verbal and written information pertaining to residents, employees and community operations

Strong attention to detail and ability to execute under pressure

Demonstrated team oriented and collaborative work style and willingness to assist team mates as needed to get the job done

Demonstrated aptitude for learning emerging culinary trends and dietary considerations, safety standards and apply as needed

Adaptability- able to change tasks quickly as business needs dictate

Ability to prioritize responsibilities, manage time effectively and meet deadlines accordingly

Promote Parc Communities in a positive way

Employees will always work to the standards defined in the Parc 20 Basics, The Four Steps of Service, and the Parc Communities Credo

Neat appearance, adherence to dress code and good personal hygiene is expected

WORK ENVIRONMENT AND PHYSICAL DEMANDS/TRAVEL REQUIREMENTS:

In the kitchen working conditions can be hot, humid, and sometimes cold. Kitchen areas can become congested and noisy during meal preparation and service times. -80% of time

In the kitchen working conditions can be hazardous as work requires contact with stoves, griddles, refrigerators, food mixers, food processors, meat slicers, dishwashing equipment, sinks, knives, and various utensils, pots, and pans. Other hazards in the kitchen also include steam, wet floors, hot oil, and cleaning equipment

Lifting, pushing, or pulling up to 50 pounds, using proper body mechanics

Bending or kneeling to perform cleaning tasks in the kitchen and dining room areas

Possible exposure to unpleasant odors and chemicals as identified in the MSDS Manual

Possible exposure to verbal aggression from vendors, guests, residents and/or family members

Continuous exposure to clients and/or family members who may be under stress

Working hours are as agreed with the Executive Chef. Weekend duty can be expected

It is the policy of Parc Communities to provide equal employment opportunities without regard to race, color, religion, sex, national origin, age, disability, marital status, veteran status, sexual orientation, genetic information, or any other protected characteristic under applicable law. This policy relates to all phases of employment, including, but not limited to, recruiting, employment, placement, promotion, transfer, demotion, reduction of workforce and termination, rates of pay or other forms of compensation, selection for training, the use of all facilities, and participation in all company-sponsored employee activities.

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