Cook I Position Available In Pitt, North Carolina

Job Description:

At Cascades Verdae, we are proud to be recognized as a GreatPlace to Work®, and we believe that our success begins with onesimple principle: People First. We are a luxury senior livingcompany that is driven by compassion, respect, and the dedicationto making every interaction meaningful. Our culture fosters growth,teamwork, and a genuine commitment to enriching the lives of ourresidents and our team members. If you are passionate aboutproviding exceptional care in an environment where you’re valuedand supported, we invite you to be part of a company that trulyputs people at the heart of everything we do. Come join us and be apart of something extraordinary! Now accepting applications for aLine Cook with restaurant experience. Experience in preparinghigh-quality food from scratch according to standardized recipesand instructions preferred. Senior Living experience a plus. Welook forward to meeting you soon! Interviews offered daily!

POSITION SUMMARY

This is the first step in culinary arts foranyone in our company that wishes to begin their career in the inthe heart of the house. This rank is for anyone with basic kitchenknowledge, or for anyone wishing to obtain the basic skills for anentry level position in the kitchen. A Cook 1 should be familiarwith the main and satellite kitchens, Should know basic foodsanitation guidelines, they should know the policies and proceduresof the kitchen including but not limited to opening, closing,shopping and prep lists, They should consistently practice Mis EnPlace on a daily basis, a CDM should have reviewed all of thetherapeutic diets and signed off on each of the diets havingcoached and trained on all of them, a chef should have signed offon their knife cuts and can now execute each on a daily basis, Theyshould be able to produce each of the egg dishes assigned to themin the Pathway, and they should be able to execute all of thesandwiches assigned to them in the Pathway.

ESSENTIAL FUNCTIONS

Working in a collaborative manner with the front and back of thehouse team members, ensuring compliance with Senior LivingCommunities’/Wellmore standards for quality, presentation andportion control are met. Adhere to all proper handling, HACCP,labeling, and storage protocols for all foods and ensure compliancewith all relevant food service regulations. Follow all safetyprotocols and consistently practice a culture of safety. Maintaindocumentation of temperature charts and records. Maintain an opencommunication and professional working relationship with allcommunity departments and Home Office support team to ensureresidents remain happy and living the Weller Life. Activelyparticipate in planning and production meetings with the team.

Attend and actively participate in required in-service training andeducation programs. Other duties as assigned and directed by theExecutive Chef or Director of Dining Services.

COMPETENCIES

Toperform the job successfully, an individual should demonstrate thefollowing competencies: Technical Skills

• Individual mustdemonstrate current and ongoing competence in tasks assigned whichindicates a specialized skill in this area above and beyond theaverage. Communication
• Demonstrates an ability to effectively andregularly transfer information to necessary parties to improve thequality of her work and to provide her supervisor with actionable,accurate data. Initiative
• Is self-motivated and personallycompetitive. Wants to achieve for the good of the Company and herteam. Seeks additional work when they have capacity. Demonstratesan ability and desire to bring new ideas and solutions to theirsupervisor on an ongoing basis. Flexibility
• The ability toquickly adapt to changing conditions. The ability to navigateobstacles with ease and professionalism. Interpersonal Skills
• Focuses on solving conflict, not blaming; listens to others withoutinterrupting; keeps emotions under control; remains open to ideasand tries new hings Teamwork
• Balances team and individualresponsibilities; encourages others and asks for help when needed.

Exhibits patience and compassion. Professionalism

• Ensures productis delivered on time and is of the highest quality. Assumesresponsibility for mistakes. Presents themselves in a manner whichenhances the brand image. Understands that no information is trulyprivate and conducts online or social networking activitiesaccordingly. Ethics
• Treats people with respect; keepscommitments; inspires the trust of others; works ethically withintegrity; upholds the

Company’s Guiding Principles:

People First,Always We Exist to Serve our Members We Have a Responsibility to be

Full Physical Demands, Work Environment, and Expected Hours ofWork:

The physical demands described here are representative ofthose that must be met by an employee to successfully perform theessential functions of this job. Capable of standing, maneuveringindependently and safety around work area. Capable of standing on atile floor for an eight-hour shift. Ability to see and hear, or touse prosthetics that will enable these senses to functionadequately to assure that position requirements can be fully.

Sufficient manual dexterity to operate a fire extinguisher and tomanipulate kitchen equipment, including slicer, chopper, processor,knives, etc. An individual in this position will be required tolift or carry weight up to 50 lbs. Must be free of diseases thatcan be transmitted in the performance of job responsibilitiesduring the stage of communicability unless the employee can begiven duties that minimize the likelihood of transmission. May beexposed to minimal to moderate noise and exposure to blood and/orbody fluids. May experience traumatic situations includingpsychiatric and deceased residents. Subject to moderate physicaland emotional stress associated with food service. Performance ofjob tasks will involve exposure to cleaning chemicals, heat andcold.

TRAVEL:

No travel is expected, although occasional travel maybe required for training sessions, continuing educationopportunities, emergency situations, and other company functions.

EDUCATION AND EXPERIENCE REQUIREMENTS

High school graduation orGED required. 1-2 years’ experience in a similar position desired.

Culinary training a plus.

KNOWLEDGE, SKILLS, AND ABILITIESREQUIRED

Ability to read, write, speak and understand Englishfluently. Ability to meet or exceed the company’s attendance andpunctuality standards. Ability to use miscellaneous software andoffice equipment. Ability to understand and follow directions asgiven. Ability to work with minimal supervision.