Cook - Healthcare - Part-Time

Homestead Hills; Winston-Salem (NC); On-site; USD 32,000 - 42,000; Full time

Job summary

Homestead Hills is seeking a Line Cook with healthcare dining experience for our Assisted Living, Memory Care and Skilled Nursing departments. Experience in preparing high-quality food from scratch per recipes is preferred, with senior living experience a plus.

Interviews offered daily and we welcome you to apply. The Line Cook will work in a collaborative, safety‑driven kitchen environment, supporting the kitchen team, maintaining sanitation, and ensuring consistent food quality for residents

Qualifications

• Ability to read, write, speak and understand English fluently.
• Strong attendance and punctuality.
• Ability to work with minimal supervision.

Responsibilities

• Collaborate with front and back of the house to ensure quality, presentation, and portion control.
• Follow HACCP, safety, labeling, and storage protocols and comply with food service regulations.
• Maintain temperature logs and kitchen documentation.
• Support planning, production meetings, and required in-service training.
• Execute assigned egg dishes, sandwiches, and other kitchen tasks as directed by the Executive Chef or Director of Dining Services.

Skills

English fluency

Punctuality

Teamwork

Education

Culinary training

Job description

At Homestead Hills, we're not just a luxury senior living company; we're a community recognized as a Great Place to Work®- and we take immense pride in that designation. Our philosophy, "People First, Always" underscores everything we do. We believe that our dedicated team is our greatest asset, driving us to create compassionate, respectful, and meaningful interactions every day.

Now accepting applications for a Line Cook with healthcare dining experience for our Assisted Living, Memory Care and Skilled Nursing departments. Experience in preparing high-quality food from scratch according to standardized recipes and instructions preferred. Senior Living experience a plus. We look forward to meeting you soon! Interviews offered daily!

POSITION SUMMARY

This is the first step in culinary arts for anyone in our company that wishes to begin their career in the in the heart of the house. This rank is for anyone with basic kitchen knowledge, or for anyone wishing to obtain the basic skills for an entry level position in the kitchen. A Cook 1 should be familiar with the main and satellite kitchens, Should know basic food sanitation guidelines, they should know the policies and procedures of the kitchen including but not limited to opening, closing, shopping and prep lists, They should consistently practice Mis En Place on a daily basis, a CDM should have reviewed all of the therapeutic diets and signed off on each of the diets having coached and trained on all of them, a chef should have signed off on their knife cuts and can now execute each on a daily basis, They should be able to produce each of the egg dishes assigned to them in the Pathway, and they should be able to execute all of the sandwiches assigned to them in the Pathway.

ESSENTIAL FUNCTIONS

• Working in a collaborative manner with the front and back of the house team members, ensuring compliance with Senior Living Communities'/Wellmore standards for quality, presentation and portion control are met.
• Adhere to all proper handling, HACCP, labeling, and storage protocols for all foods and ensure compliance with all relevant food service regulations.
• Follow all safety protocols and consistently practice a culture of safety.
• Maintain documentation of temperature charts and records.
• Maintain an open communication and professional working relationship with all community departments and Home Office support team to ensure residents remain happy and living the Weller Life.
• Actively participate in planning and production meetings with the team.
• Attend and actively participate in required in-service training and education programs.
• Other duties as assigned and directed by the Executive Chef or Director of Dining Services.

Physical Demands, Work Environment, and Expected Hours of Work

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
• Capable of standing, maneuvering independently and safety around work area.
• Capable of standing on a tile floor for an eight-hour shift.
• Ability to see and hear, or to use prosthetics that will enable these senses to function adequately to assure that position requirements can be fully.
• Sufficient manual dexterity to operate a fire extinguisher and to manipulate kitchen equipment, including slicer, chopper, processor, knives, etc.
• An individual in this position will be required to lift or carry weight up to 50 lbs.
• Must be free of diseases that can be transmitted in the performance of job responsibilities during the stage of communicability unless the employee can be given duties that minimize the likelihood of transmission.
• May be exposed to minimal to moderate noise and exposure to blood and/or body fluids.
• May experience traumatic situations including psychiatric and deceased residents.
• Subject to moderate physical and emotional stress associated with food service.
• Performance of job tasks will involve exposure to cleaning chemicals, heat and cold.

TRAVEL

No travel is expected, although occasional travel may be required for training sessions, continuing education opportunities, emergency situations, and other company functions.

EDUCATION AND EXPERIENCE REQUIREMENTS

• 1-2 years' experience in a similar position desired.
• Culinary training a plus.

KNOWLEDGE, SKILLS, AND ABILITIES REQUIRED

• Ability to read, write, speak and understand English fluently.
• Ability to meet or exceed the company's attendance and punctuality standards.
• Ability to use miscellaneous software and office equipment.
• Ability to understand and follow directions as given.
• Ability to work with minimal supervision.