Cook

Prepare menu items, garnishments, and desserts following preparation sheets and recipes while ensuring meals are plated appealingly. Create a customer-centered service culture by demonstrating proactive hospitality with residents, family members, and prospects. Maintain strict adherence to federal, state, and local food safety guidelines, including completing temperature checks and sanitizing work areas. Meet regularly with the Chef Manager to discuss service improvements and complete all opening and closing duties. Participate in assigned training programs and maintain clear communication lines. This role requires a high school diploma, minimum 18 years of age, and ability to stand for an 8-hour shift on tile floors.