Line Cook

Join us! The Line Cook will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for breakfast, lunch, dinner, and special/catered events. The role involves producing small to large batch goods using a full range of classical cooking techniques in a senior living/healthcare environment. Essential Responsibilities Prepares and cooks food to order, including short to medium-level preparation time. May prepare food and serve customers at an a la carte and may operate a grill station. Prepares food in accordance with federal, state, and corporate standards, guidelines, and regulations to ensure high-quality service. Receives food orders or verbal instructions and prepares and cooks food accordingly. Provides the highest quality of service to customers. Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving, and serving soups, meats, vegetables, desserts, and other food products for consumption in eating establishments. Operates kitchen equipment to measure and mix ingredients, wash, peel, cut, shred fruits and vegetables, and trim and cut meat, poultry, or fish for culinary use, under direct supervision or instruction. Tastes products, reads menus, estimates food requirements, checks production, and keeps records to plan production and requisition supplies and equipment. Undergoes all allergy and foodborne illness in‑service training and applies principles of food safety to preparation and sanitation. Receives inventory, moves and lifts foodstuffs and supplies, and prepares meals for customers requiring special diets. May produce batch goods using basic cooking technique. Records temperatures and corrects discrepancies. Prepares all necessary foods for meals according to production sheets. Completes all prep items according to prep sheet. Plates food as ordered with attention to appearance and garnish. Produces small to large batch goods using advanced and full range of classical cooking techniques. May select recipes per menu cycle, prepare bakery items, receive inventory, move and lift foodstuffs and supplies, and prepare meals for customers requiring special diets. Typically performs fast food cooking duties to be served to customers. Cleaning, Storage, and Sanitation Clean and sanitize workstations and equipment while following regulatory rules and procedures. Assist with set up, break down, and clean up serving lines and other food areas. Properly record and label items with appropriate dates and store it properly. Safety and Risk Management Complies with all company safety and risk management policies and procedures. Participates in regular safety meetings, safety training, and hazard assessments. Attends training programs (classroom and virtual) as designated. Education and Work Experience Required Degree: High school diploma Certificates: Current Food Handler’s Permit (required) ServSafe training (beneficial) State sanitation certificate Experience: Desired 3–4 years of related and advanced food service and cooking experience. Experience with basic operation of kitchen equipment is preferred. Intermediate to advanced knife skills. Knowledge, Skills, and Ability Extensive working knowledge of a kitchen environment and food preparation. Effective verbal and written communication in English with residents and staff. Ability to read and understand written instructions and recipes unsupervised. Basic computer skills. Cordial, congenial with residents. Dependable, detail oriented, organized, and able to follow through. Capable of working with limited direct supervision and handling a variety of tasks. Avoids panic and remains calm in emergency situations. Displays patience and compassion to senior adults. Respects residents’ comfort, safety, security and belongings. Sets priorities and manages time efficiently. Maintains a neat, orderly work area. Maintains a well‑groomed appearance consistent with organizational and state food code standards, including the kitchen uniform. Demonstrates knowledge of food safety, sanitation, preparation, and serving principles. Works well with all persons, including employees, residents, families, visitors, vendors, healthcare professionals, and the community. Flexibility to work on holidays and varying hours. Physical Requirements Lifting or carrying equipment or supplies up to 50 pounds. Frequent stooping, bending, climbing, reaching, pulling/pushing, and extended walking/standing. Standing, sitting, twisting, bending, squatting, kneeling, or crouching as needed. Adequate sight and hearing to meet responsibilities. Standing for extended periods (up to 8 hours). Exposure to heat/cold during outside activities possible. Compensation and Benefits Pay: $20.00 - $23.00 per hour. Benefits: Medical, dental and vision insurance; employer‑paid group term life and disability; paid time off and six paid holidays; 403(b) with 3% employer match; fitness center use at most facilities; voluntary benefits including life, AD&D; tuition assistance and scholarships; employee assistance program; legal services; home/auto insurance; discount purchasing program; pet insurance. Covenant Living and CovenantCare Home Health and Hospice are equal opportunity employers. All qualified applicants will receive consideration for employment without regard to race, color, sex, sexual orientation, gender identity or expression, religion, national origin or ancestry, age, disability, marital status, pregnancy, protected veteran status, protected genetic information, or any other characteristics protected by local laws, regulations, or ordinances. #J-18808-Ljbffr