Line Cook

Location:

1

1

11

1

Our Cooks/Chefs:

• Prepare assigned stations for shift.
• Under direction of lead cook/sous chef, prepare individual components of various entrees and food items, adhering to the individual dietary restrictions of residents.
• Maintain kitchen food safety and sanitary food handling in compliance with State, Federal,  and DSHS regulations.
• Perform other duties as assigned 

What you need to succeed!

• At least 18 years of age.
• Prior experience as a cook/sous chef/grill cook (1-2 years preferred).
• Ability to prepare high quality food for our residents.
• Flexibility with schedule may be required, with the occasional need to work Saturdays/Sundays, and other days/shifts as needed.
• Ability to maintain professional relationships with food and equipment venders as needed.
• Excellent interpersonal and communication skills and the ability to work with staff and residents.
• Ability to prepare therapeutic/modified diets.
• CPR and first aid training may be required per state/local guidelines.
• Successful completion of recognized food safety course, as required by state/local guidelines.
• Completion of background check, drug screen, and/or pre-employment tasks such as fingerprint and physical may be required in certain locations state/local requirements.

Physical Requirements

• The ability to push/pull/carry up to 30lbs