Cook I

Cascades Verdae; Fort Mill (SC); On-site; USD 30,000 - 40,000; Full time

Job summary

Join a forward-thinking luxury senior living company as a Full Time Cook I, where you will embark on a culinary journey in a supportive environment. This entry-level position is perfect for those with basic kitchen knowledge, eager to learn and grow. You will work closely with a dedicated team to ensure high standards of food quality and safety while enriching the lives of residents. If you are passionate about providing exceptional care and are ready to take the first step in your culinary career, this opportunity is designed for you. Become part of a culture that prioritizes people and teamwork, and make a meaningful impact every day.

Qualifications

• High school diploma or GED required with 1-2 years of experience preferred.
• Culinary training is a plus for this entry-level position.

Responsibilities

• Work collaboratively with kitchen staff to meet food service standards.
• Adhere to food safety protocols and maintain documentation.

Skills

Culinary Skills

Communication

Teamwork

Flexibility

Initiative

Education

High School Graduation or GED

Culinary Training

Job description

WM of Tega Cay - SC
Wellmore of Tega Cay | WTC - Wellmore of Tega Cay
111 Wellmore Dr
Fort Mill, SC 29708, USA

At Wellmore of Tega Cay we are proud to be recognized as a Great Place to Work, and we believe that our success begins with one simple principle: People First. We are a luxury senior living company that is driven by compassion, respect, and the dedication to making every interaction meaningful. Our culture fosters growth, teamwork, and a genuine commitment to enriching the lives of our residents and our team members. If you are passionate about providing exceptional care in an environment where you’re valued and supported, we invite you to be part of a company that truly puts people at the heart of everything we do. Come join us and be a part of something extraordinary! Now accepting applications for a Full Time Cook I.

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 but not limited to opening, closing, shopping, and prep lists. They should consistently practice Mis En Place daily, have a CDM review all therapeutic diets, and be signed off on knife cuts by a chef. They should be able to produce each of the egg dishes and execute all sandwiches assigned to them in the Pathway.

ESSENTIAL FUNCTIONS:

• Work collaboratively with front and back of the house team members, ensuring compliance with Senior Living Communities’/Wellmore standards for quality, presentation, and portion control.
• Adhere to proper handling, HACCP, labeling, and storage protocols for all foods, ensuring compliance with relevant food service regulations.
• Follow all safety protocols and consistently practice a culture of safety.
• Maintain documentation of temperature charts and records.
• Maintain open communication and professional working relationships with all community departments and Home Office support team to ensure resident satisfaction.
• 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 by the Executive Chef or Director of Dining Services.

COMPETENCIES:

To perform the job successfully, an individual should demonstrate the following competencies:

• Technical Skills: Demonstrate ongoing competence in tasks assigned.
• Communication: Effectively transfer information to improve work quality.
• Initiative: Self-motivated and seeks additional work when capacity allows.
• Flexibility: Adapt to changing conditions and navigate obstacles professionally.
• Interpersonal Skills: Focus on conflict resolution and listen actively.
• Teamwork: Balance team and individual responsibilities and encourage collaboration.
• Professionalism: Deliver high-quality products on time and enhance brand image.
• Ethics: Treat people with respect and uphold the Company’s Guiding Principles.

PHYSICAL DEMANDS:

• Capable of standing and maneuvering independently around the work area.
• Capable of standing on a tile floor for an eight-hour shift.
• Ability to see and hear, or to use prosthetics to function adequately.
• Sufficient manual dexterity to operate kitchen equipment.
• Required to lift or carry weight up to 50 lbs.
• Must be free of communicable diseases unless given duties to minimize transmission risk.
• May be exposed to moderate noise and bodily fluids.
• May experience traumatic situations including psychiatric and deceased residents.
• Subject to physical and emotional stress associated with food service.
• Involves exposure to cleaning chemicals, heat, and cold.

TRAVEL: No travel is expected, although occasional travel may be required for training sessions and other company functions.

EDUCATION AND EXPERIENCE REQUIREMENTS:

• High school graduation or GED required.
• 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 attendance and punctuality standards.
• Ability to use software and office equipment.
• Ability to understand and follow directions.
• Ability to work with minimal supervision.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.