Cook - FT

Senior Living Management; Columbia (MD); On-site; USD 10,000 - 60,000; Full time

Job summary

A leading company in senior living is seeking a Cook to join their team. The ideal candidate will be responsible for preparing high-quality meals while maintaining safety and sanitation standards. With a competitive hourly rate and excellent benefits after 60 days of employment, this role offers a fulfilling opportunity to serve our residents. Position requires three years of experience in a similar role and the ability to work in a fast-paced environment.

Benefits

Medical, dental and vision insurance

403(b) retirement plan with company match

Paid holidays and vacation program

Qualifications

• Minimum 3 years experience as a cook in a relevant setting.
• Knowledge of kitchen equipment operations.
• Ability to communicate effectively in English.

Responsibilities

• Prepare soups, stocks, sauces and other menu items as per recipes.
• Plan food production to coordinate with meal serving.
• Maintain a clean and safe work station.

Skills

Planning and organizing work

Interpreting instructions

Understanding nutrition

Job description

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Senior Living Management provided pay range

This range is provided by Senior Living Management. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$17.00/hr - $18.50/hr

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.

Benefits

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 410-964-5454. To submit your resume, please email [e-mail]. 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 sautÃed, 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.

Salary Range: $17/hr - $18.50/hr

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Other

• Industries

  Restaurants

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