Cook I

The Charlotte Assisted Living & Memory Care; Charlotte (NC); On-site; USD 30,000 - 38,000; Full time

Benefits offered by this job

Opportunities for growth

Collaborative work environment

Job summary

The Charlotte Assisted Living & Memory Care in Charlotte, NC, is seeking a Cook I to prepare delicious meals that nourish our Members while ensuring food safety and quality standards. This role requires basic kitchen skills and teamwork. You'll play a vital role in our community, making a positive impact in the lives of residents.

The ideal candidate has a strong commitment to safety and collaboration. Join us to enrich lives through excellent meal preparation and teamwork!

Qualifications

• Experience in a kitchen environment preferred.
• Capable of adhering to safety and food service regulations.
• Ability to lift or carry weight up to 50 lbs.

Responsibilities

• Prepare nutritious meals for residents.
• Maintain compliance with food safety regulations.
• Document temperature charts and food records.

Skills

Basic kitchen knowledge

Food sanitation guidelines

Communication skills

Teamwork

Flexibility

Education

1–2 years’ experience in a similar position

Culinary training

Tools

Kitchen equipment (e.g., slicer, chopper)

Job description

Cook I (Full-Time)

At The Charlotte, we’re not just a luxury senior living company; we’re a community recognized as a Great Place to Work®. 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. As the Cook I, you will be responsible for preparing delicious and nutritious meals for our Members.

Why Choose The Charlotte?

• A Culture of Growth and Teamwork: We foster an environment where your contributions are celebrated, and your personal and professional growth is encouraged.
• Make a Difference: Your work will enrich the lives of our residents and fellow team members, creating a lasting positive impact in our community.
• Collaborative Environment: Join a team that values each member’s input, promotes collaboration, and strives to create a vibrant and engaging atmosphere.

POSITION SUMMARY

This is the first step in culinary arts for anyone in our company that wishes to begin their career 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 I should be familiar with the main and satellite kitchens, know basic food sanitation guidelines, and understand the policies and procedures of the kitchen including opening, closing, shopping and prep lists. They should consistently practice mise en place daily, have CDM review of all therapeutic diets, have a chef sign off on knife cuts, and be able to produce assigned egg dishes and sandwiches in the Pathway.

ESSENTIAL FUNCTIONS

• Work collaboratively with front and back of house team members, ensuring compliance with Senior Living Communities’/Wellmore standards for quality, presentation and portion control.
• 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.

COMPETENCIES

• Technical Skills – Demonstrate current and ongoing competence in tasks assigned, indicating a specialized skill above the average.
• Communication – Effectively and regularly transfer information to necessary parties to improve the quality of work and provide supervisors with actionable, accurate data.
• Initiative – Self‑motivated and personally competitive, seeks additional work when capacity allows, and brings new ideas and solutions to the supervisor.
• Flexibility – Quickly adapt to changing conditions and navigate obstacles with ease and professionalism.
• Interpersonal Skills – Focus on solving conflict, listen without interrupting, keep emotions under control, remain open to ideas and try new things.
• Teamwork – Balance team and individual responsibilities, encourage others, ask for help when needed, and exhibit patience and compassion.
• Professionalism – Deliver products on time and of the highest quality, assume responsibility for mistakes, and present oneself in a manner that enhances the brand image.
• Ethics – Treat people with respect, keep commitments, inspire trust, work ethically with integrity, and uphold the Company’s Guiding Principles:
  • People First, Always.
  • We Exist to Serve our Members.
  • We Have a Responsibility to be Full.

PHYSICAL DEMANDS, WORK ENVIRONMENT, AND EXPECTED HOURS OF WORK

• Represent typical physical demands required to successfully perform essential functions.
• Capable of standing, maneuvering independently, and moving safely around the work area.
• Capable of standing on a tile floor for an eight‑hour shift.
• Ability to see and hear, or use prosthetics that enable these senses adequately during the position’s requirements.
• Sufficient manual dexterity to operate a fire extinguisher and manipulate kitchen equipment (slicer, chopper, processor, knives, etc.).
• Required to lift or carry weight up to 50 lbs.
• Must be free of communicable diseases that can be transmitted during performance of job responsibilities.
• May be exposed to minimal to moderate noise, 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.
• Exposure to cleaning chemicals, heat and cold during job tasks.

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 is 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.