Senior Living Communities, LLC
Position Summary
This is the first step in culinary arts for anyone in our company that wishes to begin their career in the heart of the house. This rank is for anyone with basic kitchen knowledge, or for anyone wishing to obtain the basic skills for an entry level position in the kitchen. A Cook 1 should be familiar with the main and satellite kitchens, know basic food sanitation guidelines, and be aware of the policies and procedures of the kitchen including opening, closing, shopping and prep lists. The candidate should consistently practice on a daily basis. The candidate will have knife skills assessed by our Executive Chef, be coached and trained on therapeutic diets, and have the opportunity to grow into our Culinary Pathways training to advance culinary skills in the field.
Speak with our HR Director at
704-409-7903 .
Essential Functions
Working in a collaborative manner with front and back of the house team members, ensuring compliance with Senior Living Communities’/Wellmore standards for quality, presentation and portion control are met.
Adhere to all proper handling, HACCP, labeling, and storage protocols for all foods and ensure compliance with all relevant food service regulations.
Follow all safety protocols and consistently practice a culture of safety.
Maintain documentation of temperature charts and records.
Maintain open communication and professional working relationship with all community departments and Home Office support team to ensure residents remain happy and living the Weller Life.
Actively participate in planning and production meetings with the team.
Attend and actively participate in required in‑service training and education programs.
Other duties as assigned and directed by the Executive Chef or Director of Dining Services.
Competencies
Technical Skills – Demonstrate current and ongoing competence in tasks assigned indicating a specialized skill in this area above the average.
Communication – Effectively and regularly transfer information to necessary parties to improve the quality of work and provide supervisor with actionable, accurate data.
Initiative – Self‑motivated and competitively driven; seeks additional work when capacity allows and brings new ideas and solutions to supervisor.
Flexibility – Quickly adapt to changing conditions and navigate obstacles with ease and professionalism.
Interpersonal Skills – Resolves conflict, listens without interrupting, manages emotions, remains open to ideas and tries new things.
Teamwork – Balances team and individual responsibilities, encourages others, asks for help, exhibits patience and compassion.
Professionalism – Delivers product on time and of highest quality, assumes responsibility for mistakes, presents self in a manner enhancing brand image, conducts online and social networking activities with integrity.
Ethics
People First, Always.
We Exist to Serve our Members.
We Have a Responsibility to be Full.
Physical Demands, Work Environment, and Expected Hours of Work
Capable of standing, maneuvering independently, and moving safely around work area.
Capable of standing on a tile floor for an eight‑hour shift.
Ability to see and hear, or to use prosthetics that allow senses to function adequately to ensure position requirements can be met.
Sufficient manual dexterity to operate a fire extinguisher and manipulate kitchen equipment, including slicer, chopper, processor, knives, etc.
Required to lift or carry weight up to 50 lbs.
Must be free of communicable diseases that can be transmitted during job performance, unless duties can be adjusted.
May be exposed to minimal to moderate noise and blood/body fluids.
May experience traumatic situations including psychiatric and deceased residents.
Subject to moderate physical and emotional stress associated with food service.
Exposure to cleaning chemicals, heat, and cold.
Travel No travel is expected; occasional travel may be required for training sessions, continuing education opportunities, emergency situations, and other company functions.
Education and Experience Requirements
1‑2 years’ experience in a similar position desired.
Culinary training a plus.
Knowledge, Skills, and Abilities Required
Ability to read, write, speak and understand English fluently.
Ability to meet or exceed the company’s attendance and punctuality standards.
Ability to use miscellaneous software and office equipment.
Ability to understand and follow directions as given.
Ability to work with minimal supervision.
Seniority level Entry level
Employment type Full‑time
Job function Management and Manufacturing
Industries Hospitals and Health Care
#J-18808-Ljbffr
Speak with our HR Director at
704-409-7903 .
Essential Functions
Working in a collaborative manner with front and back of the house team members, ensuring compliance with Senior Living Communities’/Wellmore standards for quality, presentation and portion control are met.
Adhere to all proper handling, HACCP, labeling, and storage protocols for all foods and ensure compliance with all relevant food service regulations.
Follow all safety protocols and consistently practice a culture of safety.
Maintain documentation of temperature charts and records.
Maintain open communication and professional working relationship with all community departments and Home Office support team to ensure residents remain happy and living the Weller Life.
Actively participate in planning and production meetings with the team.
Attend and actively participate in required in‑service training and education programs.
Other duties as assigned and directed by the Executive Chef or Director of Dining Services.
Competencies
Technical Skills – Demonstrate current and ongoing competence in tasks assigned indicating a specialized skill in this area above the average.
Communication – Effectively and regularly transfer information to necessary parties to improve the quality of work and provide supervisor with actionable, accurate data.
Initiative – Self‑motivated and competitively driven; seeks additional work when capacity allows and brings new ideas and solutions to supervisor.
Flexibility – Quickly adapt to changing conditions and navigate obstacles with ease and professionalism.
Interpersonal Skills – Resolves conflict, listens without interrupting, manages emotions, remains open to ideas and tries new things.
Teamwork – Balances team and individual responsibilities, encourages others, asks for help, exhibits patience and compassion.
Professionalism – Delivers product on time and of highest quality, assumes responsibility for mistakes, presents self in a manner enhancing brand image, conducts online and social networking activities with integrity.
Ethics
People First, Always.
We Exist to Serve our Members.
We Have a Responsibility to be Full.
Physical Demands, Work Environment, and Expected Hours of Work
Capable of standing, maneuvering independently, and moving safely around work area.
Capable of standing on a tile floor for an eight‑hour shift.
Ability to see and hear, or to use prosthetics that allow senses to function adequately to ensure position requirements can be met.
Sufficient manual dexterity to operate a fire extinguisher and manipulate kitchen equipment, including slicer, chopper, processor, knives, etc.
Required to lift or carry weight up to 50 lbs.
Must be free of communicable diseases that can be transmitted during job performance, unless duties can be adjusted.
May be exposed to minimal to moderate noise and blood/body fluids.
May experience traumatic situations including psychiatric and deceased residents.
Subject to moderate physical and emotional stress associated with food service.
Exposure to cleaning chemicals, heat, and cold.
Travel No travel is expected; occasional travel may be required for training sessions, continuing education opportunities, emergency situations, and other company functions.
Education and Experience Requirements
1‑2 years’ experience in a similar position desired.
Culinary training a plus.
Knowledge, Skills, and Abilities Required
Ability to read, write, speak and understand English fluently.
Ability to meet or exceed the company’s attendance and punctuality standards.
Ability to use miscellaneous software and office equipment.
Ability to understand and follow directions as given.
Ability to work with minimal supervision.
Seniority level Entry level
Employment type Full‑time
Job function Management and Manufacturing
Industries Hospitals and Health Care
#J-18808-Ljbffr