Cook

Senior Living Management; Columbia (MD); On-site; USD 30,000 - 40,000; Full time

Job summary

Join a forward-thinking company dedicated to providing exceptional care for older adults. As a Cook, you will play a vital role in preparing delicious meals that meet the highest standards of quality and presentation. This position offers a dynamic work environment where your culinary skills will shine, and your contributions will make a meaningful impact on the lives of residents. With a commitment to excellence and a supportive team, this is an opportunity to grow in your culinary career while making a difference every day.

Benefits

Medical Insurance

Dental Insurance

Vision Insurance

403(b) Retirement Plan

Paid Holidays

Paid Vacation

Company-Paid Disability Insurance

Company-Paid Life Insurance

Qualifications

• 3+ years experience as a cook in a restaurant or similar institution.
• Knowledge of kitchen equipment operations and maintenance.

Responsibilities

• Prepare all food items according to standardized recipes.
• Maintain a safe and sanitary work station.

Skills

Food Preparation

Kitchen Equipment Maintenance

Recipe Interpretation

Time Management

Education

High School Diploma

Culinary Training

Tools

Industrial Kitchen Appliances

Job description

At Residences at Vantage Point, caring for people is our passion. We believe in serving the needs and wants of older adults - caring for them just as we'd care for a member of our own family.

We offer our employees a competitive hourly rate or base salary, with an excellent benefits package after 60 days of employment. This includes:

Medical, dental and vision insurance coverage

403(b) retirement plan with a company match

Company-paid benefits, including short-term and long-term disability and basic life insurance

Paid holidays and vacation program

If this sounds like the type of place you'd like to work, we'd like to hear from you. For career information call ~~~. To submit your resume, please email ~~~. Your career awaits at Residences at Vantage Point.

COOK STATUS: Non-Exempt, hourly, full-time, 30 hours or more per week

REPORTS TO: Executive Chef & Dining Services Director

GENERAL SUMMARY

The Cook is responsible for the preparation of all food items as per standardized recipes. All job duties are to be performed in accordance with established standards as described in the Quality Assurance Manual for the Department.

Primary Job Duties

• Prepares all soups, stocks, sauces; boils, braises and roasts items as per standardized recipes
• Prepares and serves all sautéed, fried, grilled, steamed and baked items as per standardized recipes.
• Prepares or directs the preparation of all food served, following standard recipes and special diet orders. Plans food production to coordinate with meal serving hours, so that excellence, quality, temperature and appearance of food is preserved.
• Determines amount and type of food and supplies required for daily menus and ensures that supplies are obtained from storage areas in adequate time for meal production.
• Maintains assigned work station in a safe and sanitary condition.
• Maintains acceptable standards of personal hygiene and complies with department dress code.

Vantage Point Hospitality Promises

• We greet residents, employees and guests warmly, by name and with a smile.
• We treat everyone with courteous respect.
• We strive to anticipate resident, employee and guest needs and act accordingly.
• We listen and respond enthusiastically in a timely manner.
• We hold ourselves and one another accountable.
• We embrace and value our differences.
• We make residents, employees and guests feel important.
• We ask "Is there anything else I can do for you?"
• We maintain high levels of professionalism, both in conduct and appearance, at all times.
• We pay attention to details.

QUALIFICATIONS

• Ability to plan and organize work, to interpret instructions, recipes, specifications and standards.
• A minimum of three years experience as a cook in a hotel, restaurant, club or similar institution.
• Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet.
• Ability to understand and follow instructions in English, communicate effectively, and perform simple arithmetic. Ability to understand measurements and conversions.
• Wears appropriate black non-slip footwear.

PHYSICAL REQUIREMENTS/WORKING CONDITIONS:

Must be able to stand or walk for up to 8 hours per day. Must be able to bend, stoop, and stretch frequently throughout the day. Moderate to heavy physical effort needed infrequently. Manual dexterity for preparing food required. Ability to use standard industrial kitchen appliances required. Must be able to lift up to 50 lbs. independently. May be exposed to extreme temperatures (freezers and stoves-range burners) for short periods of time. May be exposed to industrial cleaning chemicals. Must be able to see, hear, and communicate with others.