Cook 2

Royal Oaks; Sun City (AZ); On-site; USD 40,000 - 45,000; Full time

Benefits offered by this job

Health, Dental, and Vision benefits

Paid Time Off (PTO)

Tuition reimbursement

Career growth opportunities

Job summary

Royal Oaks is looking for a full-time Cook 2 to prepare a variety of food items in a professional kitchen environment located in Sun City, Arizona. The ideal candidate will have strong culinary skills and experience on a cook's line.

This role offers a starting pay of $19.52 hourly, along with a $2500 sign-on bonus. In addition, full-time employees receive health benefits starting the first day after hire and various other perks such as paid time off, tuition reimbursement, and career growth opportunities.

Qualifications

• Experience working on a cook's line in a professional restaurant environment.
• Experience utilizing various cooking techniques including grilling and sautéing.
• Ability to communicate effectively in English.

Responsibilities

• Prepare, cook, and plate food according to the kitchen manual.
• Perform food preparation tasks and ensure cleanliness of equipment.
• Check cooking and holding temperatures for food safety.

Skills

Knowledge of Maricopa County food regulations

Ability to listen and follow instructions

Organizational skills

Proficiency in food preparation

Education

High school diploma or GED equivalent

Tools

Cooking equipment

Job description

Starting at $19.52 Hourly (Paid out over one year, conditions apply)

Cook 2

$2500 Sign-On Bonus (Paid out over one year, conditions apply)

• Full Time / Weekdays & Weekends Vary / 10:45am-7:15pm
• You are provided your schedule two weeks in advance

Position Summary

Under the supervision of the Sous Chef and Cook 3, the cook prepares a wide variety of meats, vegetables, soups, breakfast dishes, and other food items in large quantities. All cooks are assigned to one kitchen but may work in all seven kitchens on campus according to business needs. This position requires strong culinary skills and the ability to manage all aspects of cooking independently in several smaller kitchens.

Major Duties and Responsibilities

• Prepare, cook, and plate food sent through from the restaurant, following the kitchen manual and directions from the Chef in charge.
• Perform food preparation tasks such as cutting, peeling, chopping, slicing fruits and vegetables, and cutting meats & fish. Carve and display meats, vegetables, fruits, and salads; replenish service lines as necessary.
• Use various cooking techniques including baking, broiling, frying, grilling, steaming, braising, boiling, and pressure cooking.
• Check all food cooking and holding temperatures, ensuring proper holding and storing temperatures are reached, maintained, and recorded. Test foods being cooked for quality.
• Ensure all equipment and utensils used in the preparation of food are clean and sanitized, maintaining a continuous state of cleanliness.
• Provide staff with information regarding taste, nutrient content, and preparation of the daily menu items.
• Prepare special and modified diets according to prescribed standards when required.
• Read and understand a variety of materials including menus, orders, labels, and recipes.
• Attend to day-to-day problems and needs concerning equipment and food supplies; detect and ensure disposition of spoiled or unattractive food, defective supplies/equipment, and other unusual conditions.
• Communicate regularly with the Sous Chef and Cook 3 regarding kitchen and food preparation procedures, policies affecting the kitchen and/or the kitchen staff.
• Operate/drive a golf cart for transporting supplies around campus when required; may also transport employees, residents, and/or guests.
• Perform other duties as assigned.

Requirements

Required Skills and Abilities

• Knowledge of Maricopa County food regulations and sanitation requirements.
• Ability to listen to instructions and follow directions.
• Organized, able to multi‑task, think creatively, and adapt to different situations.
• Demonstrate common cooking techniques and food safety practices while working on a cook’s line.
• Proficiency in food preparation, including preparing meats, fish, fruits, vegetables, and grains.
• Complete training on computer and/or other devices.
• Maintain competency in the position and knowledge of trade/industry advances and new technologies.
• Effectively communicate in English with all levels of staff, residents, and guests.

Education and Experience

• Preferably a high school diploma or GED equivalent.
• Experience working on a cook’s line in a professional, full‑service restaurant environment.
• Experience utilizing a variety of cooking techniques including grilling, sautéing, frying, roasting, and steaming on a cook’s line.
• Experience preparing menu items according to recipes and specifications.

Licenses and Certifications

• Obtain a Maricopa County food handler’s card within 30 days of employment.
• Valid driver’s license if driving duties apply; driving record must meet the criteria set forth by the insurance carrier.
• Obtain a Certificate of Completion for memory care services training within 30 days of hire (if applicable) and comply with annual certification requirements.

Physical Requirements

• Carry, lift, push, or pull up to 50 pounds.
• Operate a fire extinguisher if required.
• Assist in evacuation procedures.

Essential Functions

Physical: kneeling, lifting/moving, carrying/transporting, walking/traversing or moving, sitting/stationary position, bending, reaching to include forward and above shoulder level, pulling, pushing, fine manipulation (pen, using a mouse), gross/total manipulation (firm hand grasping, twisting), twisting, stooping. Cognitive: direct others, written and oral communication, work under time constraints, concentrate amid distractions, math/calculations, ensure accuracy of details, creativity, remember names and details, problem solve, make decisions, work rapidly, examine/observe details, analytical ability, working within minimal errors, reason. Environmental: inside, humid, toxic or caustic chemicals, hot, odors, fumes, near moving mechanical parts, working with others, working around others, working alone.

Benefits

• Health, Dental, and Vision benefits start the first day after the month you’re hired (Full‑time only).
• Employee Assistance Program (EAP).
• Choice of two affordable medical plans, starting as low as $82 per paycheck for employee‑only coverage (Full‑time only).
• On‑campus medical providers.
• Six annual paid holidays.
• Generous Paid Time Off (PTO) – accruing from day one, up to 3 weeks in the first year (Full‑time only).
• Cash in unused PTO hours (limits and details apply).
• Volunteer Time Off (VTO) – 4 hours of paid VTO annually.
• Referral bonus up to $600 per friend hired.
• Tuition reimbursement up to $5,000 annually.
• Career growth opportunities; internal promotion.
• Free fitness center access or reimbursement up to $200 annually.
• Annual shoe reimbursement up to $40.
• Uniform provided or reimbursed.
• Covered parking.
• Employee meal discount 20% off.
• Exclusive employee discount program for travel, electronics, entertainment, etc.
• Retirement plan with matching contributions 4%–10%.

Disclaimer

This job posting is intended as a general summary of duties and responsibilities. A comprehensive job description is available upon request.