Senior Living Kitchen Cook — Daily Pay & Benefits

Freedom-Pointe-At-the-Villages-; The Villages (FL); On-site; USD 17,000 - 24,000; Full time

Benefits offered by this job

Benefits for FT and PT employees

Charter School Eligible

Daily Pay

Job summary

Freedom Pointe at The Villages is seeking a hospitality-focused Cook to lead hands-on food preparation in the Community Culinary Services Department. You will produce and serve meals that meet quality, safety, and presentation standards while engaging with residents in a warm, caring manner.

This role emphasizes speed, accuracy, and teamwork in a senior living setting, with opportunities to contribute to menu cycles, dietary compliance, and resident satisfaction.

Qualifications

• High school diploma.
• Culinary degree preferred.
• Minimum of one year restaurant/senior living or equivalent cooking experience.

Responsibilities

• Exemplify cleanliness, sanitation and organization in daily operations.
• Adhere to food quality, appearance and presentation standards.
• Prepare and serve menu cycle programs compliant with nutritional/dietary criteria and policies.
• Demonstrate speed, accuracy and efficiency in cooking tasks.
• Apply knowledge across all areas of cooking preparation and production.
• Assist with serving meals and ware washing as needed.
• Visit residents to evaluate food service quality and adjust operations accordingly.
• Represent the community in a warm and inviting manner to support a positive marketing environment.
• Support initiatives to drive top-line revenue and occupancy through engagement.

Education

High school diploma

Culinary degree

Job description

Freedom Pointe at The Villages is seeking a hospitality-focused Cook to lead hands-on food preparation in the Community Culinary Services Department. You will produce and serve meals that meet quality, safety, and presentation standards while engaging with residents in a warm, caring manner.

This role emphasizes speed, accuracy, and teamwork in a senior living setting, with opportunities to contribute to menu cycles, dietary compliance, and resident satisfaction.