Cook

Title: Cook  

FLSA Status: Non-Exempt 

Shift: Variable schedule--7am-3pm or 11am-7pm 

Reports to:  Kitchen Manager  

Department: Dietary 

Employment Status: Full-Time 

Supervisory Responsibilities: No 

Location: Taylor House, On-Site 

Date Created/Last Evaluated: September 2025 

Salary: 

Summary: The Cook is responsible for preparing and cooking food in accordance with standardized recipes, quality standards, and safety regulations under the direction of the Administrator. This role ensures timely, attractive, and properly cooked meals while maintaining a clean, organized, and sanitary kitchen environment. 

Qualification Requirements 

• High school diploma or equivalent (GED) preferred 

Minimum Qualifications 

• Experience in the food service industry preferred  

• Certificate in culinary arts or a related area from a vocational or technical school preferred. 

Knowledge, Skills and Abilities  

• Knowledge of standard cooking, baking, grilling, and food preparation techniques. 

• Understanding of food safety, sanitation, and kitchen hygiene practices. 

• Strong time management and ability to work efficiently under pressure. 

• Ability to follow written and verbal directions accurately and ask for clarification when needed. 

• Effective teamwork and communication skills. 

• Critical thinking and problem-solving skills for managing kitchen tasks and workflow. 

• Ability to learn new recipes, techniques, and procedures quickly. 

• Basic mathematical skills for measuring, portioning, and managing inventory. 

• Commitment to maintaining quality, consistency, and presentation standards 

Supervisory Responsibilities 

•  N/A 

Essential Functions 

• Prepare, cook, and assemble food items according to recipes and portion requirements, including baking, sautéing, grilling, and other assigned cooking tasks. 

• Set up assigned kitchen stations prior to service, ensuring all necessary ingredients and tools are available. 

• Maintain pace with line production to ensure all meal components are ready simultaneously; assist other cooks as needed. 

• Plate meals attractively and garnish dishes to enhance presentation. 

• Prepare ingredients, including cutting, marinating, and precooking foods as directed. 

• Monitor cooking times, temperatures, and portion sizes to ensure quality, consistency, and food safety. 

• Wrap and store unused food items properly at the end of shifts. 

• Clean and sanitize workstations, cooking equipment, utensils, and kitchen areas throughout and at the end of shifts. 

• Follow all sanitation, safety, and infection control procedures in compliance with local, state, and federal regulations. 

• Assist in maintaining inventory, notifying supervisors of supply needs to prevent shortages. 

• Work cooperatively with kitchen and dining staff to ensure efficient meal service. 

• Comply with all company policies, procedures, and applicable laws, including HIPAA and the Code of Conduct, completing required training and reporting concerns promptly.