Line Cook (11a–7p) — Energetic Kitchen Prep & Service

US Lawns

South Carolina

On-site

USD 28,000 - 38,000

Full time

14 days+
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Benefits offered by this job

Health, Dental, Vision
Paid Time Off
Holiday pay
Free parking
Retirement plan

Job summary

WindsorMeade Williamsburg is seeking a line cook for a full-time 11:00 AM–7:00 PM shift, Monday–Friday with rotating weekends. You will prepare entrees, soups, vegetables, and salads following recipes and guidelines for residents and staff in a healthcare community.

Responsibilities include batch cooking, assisting with menu planning, maintaining sanitation, and ensuring proper food handling. Experience in a kitchen and knowledge of therapeutic diets are valued.

Qualifications

  • High school diploma or equivalent preferred.
  • 3-5 years of kitchen experience preferred.
  • Serv Safe certification preferred.
  • Knowledge of Health Department regulations for retirement communities.

Responsibilities

  • Prepares all food items for residents, guests and personnel following standardized recipes.
  • Maintains high quality and portion control in food preparation and serving.
  • Sets up serving line in accordance with menus and procedures.
  • Maintains proper food storage with sealing, labeling and dating.
  • Assists in menu planning with Chef and supports daily production sheets.
  • Washes and sanitizes utensils and equipment; reports maintenance needs.

Skills

Food prep
Sanitation standards
Therapeutic diets
Menu planning
Communication

Education

High School diploma or equivalent
3-5 years experience
Serv Safe Certification

Job description

WindsorMeade Williamsburg is seeking a line cook for a full-time 11:00 AM–7:00 PM shift, Monday–Friday with rotating weekends. You will prepare entrees, soups, vegetables, and salads following recipes and guidelines for residents and staff in a healthcare community.

Responsibilities include batch cooking, assisting with menu planning, maintaining sanitation, and ensuring proper food handling. Experience in a kitchen and knowledge of therapeutic diets are valued.

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