Cook
Thrivemorenc, Albemarle, NC, United States
Title
Cook
FLSA Status
Non-Exempt
Shift
Variable shifts, anytime between 6:30am-7pm
Reports To
Administrator
Department
Dietary
Employment Status
Part-Time
Supervisory Responsibilities
No
Location
Taylor House, On‑Site
Summary
The Cookis responsible forpreparing and cooking foodin accordance withstandardized recipes, quality standards, and safety regulations under the direction of theAdminstrator. This role ensurestimely, attractive, andproperly cookedmeals whilemaintaininga 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
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.
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Cook
FLSA Status
Non-Exempt
Shift
Variable shifts, anytime between 6:30am-7pm
Reports To
Administrator
Department
Dietary
Employment Status
Part-Time
Supervisory Responsibilities
No
Location
Taylor House, On‑Site
Summary
The Cookis responsible forpreparing and cooking foodin accordance withstandardized recipes, quality standards, and safety regulations under the direction of theAdminstrator. This role ensurestimely, attractive, andproperly cookedmeals whilemaintaininga 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
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.
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