Cook I - FT

At The Gables , 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.

Why Choose The Gables?:

• 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.

We're looking for a Cook I

As the Cook I, you will be responsible for preparing meals according to the daily menu plan and/or as directed by the Executive Chef or Director of Dining Services.

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!

FT: 10am - 6pm
FT: 6am - 2:30pm

POSITION SUMMARY : The Cook oversees various phases of food preparation, production and service. This position assists with menu planning, maintenance of kitchen equipment, sanitation programs, and overall kitchen staff performance.

ESSENTIAL FUNCTIONS :

• Prepare meals according to the daily menu plan and/or as directed by the Executive Chef or Director of Dining Services, ensuring compliance with Senior Living Communities' standards for quality, presentation, and portion control.
• Adjust or adapt recipes to accommodate specific dietary needs and special requests, whenever possible.
• 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 between front and back of house operations and sister departments.
• 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.

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.

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