Description
The Cook prepares high-quality, attractive meals for residents and guests, supervises kitchen operations under the Dining Services Director and Chef/Lead Cook, maintains food safety and kitchen equipment, and assists with dishwashing. The role requires a minimum age of 18, a high school diploma or equivalent, a current manager’s level food handler permit, a positive criminal background screening, and teamwork and time-management skills; one year of related cooking experience and computer skills are preferred. The position offers full-time shifts from 6 a.m. to 1 p.m. and 1 p.m. to 7 p.m., with pay of $17.82 to $21.12 per hour depending on experience, plus medical, vision, dental, supplemental insurance, retirement, and other benefits.
