Cook

Title:Cook

FLSA Status:Non-Exempt

Shift:Variable shifts anytime between 6:30am-7pm

Reports to:Administrator

Department:Dietary

Employment Status:Part-Time

Supervisory Responsibilities:No

Location:Taylor House On-Site

Date Created/Last Evaluated:September2025

Salary:

Summary:The Cookis responsible forpreparing and cooking foodin accordance withstandardized recipes quality standards and safety regulations under the direction of theAdminstrator. This role ensurestimely attractive andproperly cookedmeals whilemaintaininga clean organized and sanitary kitchen environment.

Qualification Requirements

High school diploma or equivalent (GED)preferred

Minimum Qualifications

Experience inthe food service industrypreferred

Certificate in culinary arts or a related area from a vocational or technical school preferred.

KnowledgeSkillsand Abilities

Knowledge of standard cooking baking grilling and food preparation techniques.

Understanding offood safety sanitation and kitchen hygiene practices.

Strong time management and ability to work efficiently under pressure.

Ability to follow written and verbal directions accurately and ask for clarification when needed.

Effective teamwork and communication skills.

Critical thinking and problem-solving skills for managing kitchen tasks and workflow.

Ability to learn new recipes techniques and procedures quickly.

Basic mathematical skills for measuring portioning and managing inventory.

Commitment tomaintainingquality consistency and presentation standards

Supervisory Responsibilities

N/A

Essential Functions

Prepare cook and assemble food items according to recipes andportionrequirements including baking sautéing grilling and other assigned cooking tasks.

Set up assigned kitchen stations prior to service ensuring all necessary ingredients and tools are available.

Maintainpace with line production to ensure all meal components are ready simultaneously;assistother cooks as needed.

Plate meals attractively and garnish dishes to enhance presentation.

Prepare ingredients including cutting marinating and precooking foods as directed.

Monitorcooking times temperatures andportionsizes to ensure quality consistency and food safety.

Wrap and store unused food items properly at the end of shifts.

Clean and sanitize workstations cooking equipment utensils and kitchen areas throughout and at the end of shifts.

Follow all sanitation safety and infection control procedures in compliance with local state and federal regulations.

Assistinmaintaininginventory notifying supervisors of supply needs to prevent shortages.

Work cooperatively with kitchen and dining staff to ensure efficient meal service.

Comply withall company policies procedures and applicable laws including HIPAA and the Code of Conduct completing required training and reporting concerns promptly.