Cook- FT

Benefits

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Cook- FT At MBK Senior Living, we're committed to putting people first - our residents and team members. Exceeding expectations and enriching lives drives our day-to-day. And it's all powered by Yoi Shigoto, a Japanese concept that translates to "good, quality work." It's more than a mantra. It's part of our company-wide commitment to build trust, set high standards, and develop potential in ourselves and others! Whether you're looking for a flexible, part-time job or the pathway to a lasting career, you'll find it here at MBK Senior Living-and a whole lot more! When you join the MBK Senior Living team, you'll enjoy: -Impacting lives and building lasting relationships -Executing exceptional signature programs in dining, fitness, wellness, and care -A supportive community team that encourages personal and professional growth and celebrates your success -A fun-filled, energetic environment that's centered in hospitality and high-quality service -Competitive salaries -Professional development, training, and personal coaching through our Mentor, Buddy, and Executive Director in Training Programs -Education loan assistance & scholarships -Financial and legal services -Team Member discounts -Health and Wellness resources Full-time benefits include: -Rich benefits package including Medical, Dental, Vision and 401k matching up to 4% -Childcare and eldercare assistance -Flexible spending accounts If you're looking for a place where you can make an impact, find purpose and joy, and receive the training, tools, and support to reach your career goals - look no further, apply today! Job Description Cook- FT, Monday- Wednesday, 33 hours. Pay DOE. Job Summary: The Cook is the heart of our kitchen, providing delicious and healthy meals that delight residents. The Cook is responsible for properly preparing all food items in accordance with the recipes and planned menus, ensuring every dish is a high-quality, fresh, and flavorful experience. The Cook oversees the Dining Services Department under the direction of the Executive Chef or Director of Dining Services and positively impacts the lives of residents by contributing to their well-being every day. Duties & Responsibilities: Prepare all food items in accordance with planned menus and recipes provided, ensuring high-quality, appealing meals that are appetizing, nutritional, and meet special dietary requests or requirements. Prepare menu items per standardized recipes, ensuring proper stocking and inventory use. Prepare food in accordance with all governmental, sanitary, and dietitian regulations as well as established policies and procedures, immediately reporting any infractions to the Director of Dining Services. Take care of food orders when they arrive in a timely manner and ensure all food is served at the correct temperature and charted as such. Ensure consistent and proper portion sizes, garnishment, and food presentation to maintain quality standards. Interact professionally and respectfully with residents, guests, and staff, taking feedback on meal quality, portions, or variety. Consult with the Director of Dining Services or Executive Chef on any menu changes or substitutions. Maintain a clean, organized, and sanitary workstation, ensuring that food storage, preparation, and kitchen areas comply with local, State, and Federal food-handling and safety regulations, including Hazard Analysis Critical Control Point (HACCP) standards. Safely operate all kitchen equipment, recording temperatures of refrigerators, freezers, and dishwashers and reporting any maintenance issues to Supervisor. Responsible for safe storage, proper labeling with expiration dates, efficient use, and proper disposal of all items within the kitchen's inventory (i.e., ingredients, supplies, and leftovers), in accordance with established policies, and to minimize waste and ensure freshness. Maintain a safe and secure environment for staff, residents, and guests following established safety standards, policies, and procedures. Understand and comply with Federal, State, and local regulations, and company policies and procedures concerning the department. Promote a spirit of teamwork and open communication through consistent coaching and recognition program utilization, in alignment with MBK principles and core values. Perform other duties or special projects as assigned or requested by the Director of Dining Services, Sous Chef and/or Executive Director. Education Requirements: High School Diploma or the equivalent (GED). Current Food Handler's Certification/Permit, required. Current ServSafe Certification required. Culinary Arts degree or formal vocational training from an accredited institution, preferred. Experience Requirements (in years): 2+ years of work experience with cooking, food preparation, food purchasing, kitchen safety, sanitation, and menu preparation in a similar environment/industry. Required Competencies/Licenses/Certifications: Must be 18 years or older. Must demonstrate

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