Senior Living Cook: Fresh From-Scratch Menus + Free Meals

Cogir USA; Raleigh (NC); On-site; USD 32,000 - 45,000; Full time

Benefits offered by this job

Competitive wages

On-site meals

Health Insurance

Paid vacation

401K with company match

Employee training

Job summary

Cogir Senior Living in Raleigh, NC, is seeking a dedicated Cook for our community restaurant. You will prepare fresh, nutritious meals for residents, families, and guests, working closely with the culinary director to create comfort foods and seasonal menus using locally sourced ingredients.

The ideal candidate has at least one year in a kitchen, ability to follow recipes, knowledge of sanitation, and flexibility to work weekends and holidays.

Qualifications

• High School Diploma or equivalent.
• Culinary School is a plus, or the equivalent of education and experience.
• Food Handler Card with an understanding of kitchen sanitation and food codes.

Responsibilities

• Be a part of a compassionate and high-performing team to redefine senior living and deliver top-level results.
• Prepare and cook meals following established menus, recipes, dietary, and sanitary guidelines.
• Set up and break down work areas in a timely fashion.
• Keep all stations clean and sanitized.
• Collaborate with the dining services team to ensure timely meal service.
• Check and restock all foods for proper service.
• Adhere to local, state, and federal health and safety regulations.
• Participate in required training sessions, including food handling and safety certifications.
• Ensure proper handling and storage of cleaning supplies and chemicals.
• Aid in all kitchen operations as needed.

Skills

Cook from scratch

Knife handling

Reading recipes

Flexibility with shifts

Senior living desirable

Education

High School Diploma or equivalent

Culinary School is a plus

Food Handler Card

Job description

Cogir Senior Living in Raleigh, NC, is seeking a dedicated Cook for our community restaurant. You will prepare fresh, nutritious meals for residents, families, and guests, working closely with the culinary director to create comfort foods and seasonal menus using locally sourced ingredients.

The ideal candidate has at least one year in a kitchen, ability to follow recipes, knowledge of sanitation, and flexibility to work weekends and holidays.