Cook

Thrivemore; Albemarle (NC); On-site; USD 32,000 - 52,000; Full time

Job summary

Thrivemore in Albemarle, NC is seeking a Cook to prepare and cook according to standardized recipes, quality standards, and safety regulations, under the supervision of the Kitchen Manager.

You will set up stations, monitor temperatures, plate meals attractively, assist other cooks, and maintain a clean, sanitary kitchen while supporting inventory and teamwork.

Qualifications

• HS diploma or GED preferred.
• Experience in the food service industry preferred.
• Certificate in culinary arts or related area preferred.

Responsibilities

• Prepare, cook, and assemble food items according to recipes and portion requirements, 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.
• Maintain pace with line production to ensure all meal components are ready simultaneously; assist other cooks as needed.
• Plate meals attractively and garnish dishes to enhance presentation.
• Prepare ingredients, including cutting, marinating, and precooking foods as directed.
• Monitor cooking times, temperatures, and portion sizes 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.
• Assist in maintaining inventory, notifying supervisors of supply needs to prevent shortages.
• Work cooperatively with kitchen and dining staff to ensure efficient meal service.

Skills

Food safety

Time management

Teamwork

Communication

Recipe following

Attention to detail

Multitasking

Adaptability

Basic math

Education

High school diploma or GED

Culinary arts certificate

Job description

Summary

The Cook is responsible for preparing and cooking food in accordance with standardized recipes, quality standards, and safety regulations under the direction of the Manager of the Kitchen. This role ensures timely, attractive, and properly cooked meals while maintaining a clean, organized, and sanitary kitchen environment.

Supervisory Responsibilities

• N/A

Essential Functions

• Prepare, cook, and assemble food items according to recipes and portion requirements, 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.
• Maintain pace with line production to ensure all meal components are ready simultaneously; assist other cooks as needed.
• Plate meals attractively and garnish dishes to enhance presentation.
• Prepare ingredients, including cutting, marinating, and precooking foods as directed.
• Monitor cooking times, temperatures, and portion sizes 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.
• Assist in maintaining inventory, notifying supervisors of supply needs to prevent shortages.
• Work cooperatively with kitchen and dining staff to ensure efficient meal service.
• This position is designated as essential to the operations of the organization. Team members in this role may be required to report into work (on-site at the community) during emergencies, inclement weather, or other situations when the organization remains operational.
• Comply with all company policies, procedures, and applicable laws, including HIPAA and the Code of Conduct, completing required training and reporting concerns promptly.

Physical Demands

• Always required to use hands and arms to cut, stir, lift, and operate kitchen tools and equipment
• Always required to stand, walk, bend, reach, and perform repetitive motions while preparing food.
• Always required to use visual acuity and manual dexterity to measure, portion, and assemble food items accurately.
• Frequently required to lift and carry up to 50 pounds; occasionally lift heavier items with assistance.
• Frequently required to kneel, crouch, or reach for cleaning or food preparation tasks.
• Ability to operate kitchen equipment safely.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Work Environment

• Always works indoors in kitchen in close proximity to hot surfaces, steam, and cooking equipment.
• Frequently exposed to heat, steam, noise, and kitchen odors.
• Frequently works in a fast-paced environment with time-sensitive meal preparation requirements.
• Occasionally exposed to minor cuts, burns, and bruises.
• Must follow safety, sanitation, and infection control procedures at all times.
• Never operates motor vehicles as part of job responsibilities.

Requirements

Qualification Requirements

• High school diploma or equivalent (GED) preferred

Minimum Qualifications

• Experience in the food service industry preferred
• Certificate in culinary arts or a related area from a vocational or technical school preferred.

Knowledge, Skills and Abilities

• Knowledge of standard cooking, baking, grilling, and food preparation techniques.
• Understanding of food 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 to maintaining quality, consistency, and presentation standards