Description
The Cook independently prepares meals and manages food production for residents, supporting the Sous or Executive Chef in maintaining food quality and safety standards. Responsibilities include cooking, adapting recipes, menu planning, food storage and sanitation, kitchen organization, equipment reporting, and recording food and temperature data. The role requires at least 18 years of age and 2+ years of cooking experience in a senior living, healthcare, or restaurant setting, with food safety knowledge and kitchen-appliance operation required.
