Cook I

Wellmore of Tega Cay; Tega Cay (SC); On-site; USD 28,000 - 32,000; Full time

Job summary

Wellmore of Tega Cay is seeking a Cook 1 to start their culinary career. This position requires basic kitchen knowledge and compliance with food safety regulations. The Cook will collaborate with the kitchen team to maintain high standards in food presentation and quality.

The ideal candidate should have a high school diploma or GED, with 1-2 years of experience preferred. Culinary training is a plus. Join us and be part of a team dedicated to serving our members.

Qualifications

• Must be familiar with kitchen protocols and safety regulations.
• Ability to stand for long periods and lift up to 50 lbs.
• Must possess strong interpersonal skills and a commitment to serving residents.

Responsibilities

• Work collaboratively with kitchen team members to meet quality standards.
• Adhere to food handling and safety protocols.
• Participate in planning and production meetings.

Skills

Basic kitchen knowledge

Food sanitation guidelines

Team collaboration

Communication

Education

High school graduation or GED

1–2 years' experience in a similar position

Culinary training

Job description

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 1 should be familiar with the main and satellite kitchens, know basic food sanitation guidelines, be aware of the policies and procedures of the kitchen—including but not limited to opening, closing, shopping and prep lists—consistently practice Mise en Place on a daily basis. A CDM should have reviewed all of the therapeutic diets and signed off on each of the diets, a chef should have signed off on their knife cuts and can now execute each on a daily basis, and the Cook should be able to produce each of the egg dishes and 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.

COMPETENCIES

• Technical Skills – Demonstrate current and ongoing competence in tasks assigned which indicates a specialized skill in this area above and beyond the average.
• Communication – Effectively and regularly transfer information to necessary parties to improve the quality of her work and to provide the supervisor with actionable, accurate data.
• Initiative – Self‑motivated and personally competitive. Seeks additional work when capacity exists and brings new ideas and solutions to the supervisor on an ongoing basis.
• Flexibility – Quickly adapt to changing conditions and navigate obstacles with ease and professionalism.
• Interpersonal Skills – Focus on solving conflict, listening to others without interrupting, keeping emotions under control, and remaining open to ideas.
• Teamwork – Balance team and individual responsibilities; encourages others and asks for help when needed; exhibits patience and compassion.
• Professionalism – Ensure the product is delivered on time and of the highest quality; assumes responsibility for mistakes and presents oneself in a manner that enhances the brand image; understands that no information is truly private and conducts online or social networking activities accordingly.
• Ethics – Treat people with respect, keep commitments, inspire trust of others, 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

• Capable of standing and maneuvering independently and safely 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 that enable these senses to function adequately to assure that position requirements can be fully met.
• Sufficient manual dexterity to operate a fire extinguisher and manipulate kitchen equipment, including slicer, chopper, processor, knives, etc.
• Require lifting or carrying weight up to 50 lbs.
• Must be free of diseases that can be transmitted during the performance of job responsibilities, 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; occasional travel may be required for training sessions, continuing education opportunities, emergency situations, 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 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.