Line Cook — Nutritious Meals for Senior Living

Bayview Seattle; Seattle (WA); On-site; USD 30,000 - 43,000; Full time

Benefits offered by this job

403(b) plan with up to 4% match

Health insurance

Dental insurance

FSA

HRA

Employee Assistance Program

Subsidized ORCA Card - Annual pass

Paid time off

On-site Daycare (subsidized)

Affordable On-site Dining

Job summary

Bayview Seattle is seeking a Line Cook to prepare nutritious, high-quality meals for our residents, guests, and staff. The role requires adherence to menus, recipes, and safety guidelines, ensuring meals are served with appealing appearance and proper temperature.

You will work on a rotating schedule, including weekends, with a full-time status. The ideal candidate has experience in a healthcare food service setting, knowledge of therapeutic diets, HACCP guidelines, and a WA Food Handler’s

Qualifications

• 1+ year experience in a healthcare facility food service and 1+ year cooking.
• Knowledge of therapeutic diets is preferred.
• Knowledge of sanitary practices and HACCP guidelines.
• Ability to read and write English accurately.
• Holds current State of Washington Food Handler’s permit.

Responsibilities

• Prepare nutritious, high-quality meals according to menus, recipes, techniques and safety guidelines.
• Ensure meals are served to residents, guests and staff with appealing appearance and proper temperature.
• Prepare meals in a timely manner and in adequate quantities.

Skills

Healthcare food service experience

Therapeutic diets knowledge

HACCP knowledge

English reading/writing

State of WA Food Handler permit

Job description

Bayview Seattle is seeking a Line Cook to prepare nutritious, high-quality meals for our residents, guests, and staff. The role requires adherence to menus, recipes, and safety guidelines, ensuring meals are served with appealing appearance and proper temperature.

You will work on a rotating schedule, including weekends, with a full-time status. The ideal candidate has experience in a healthcare food service setting, knowledge of therapeutic diets, HACCP guidelines, and a WA Food Handler’s