Cook -

Healthcare & Senior Living Date Posted:

8 October 2026

Closing Date:

November 7, 2026

Recruiter:

Cura-Hospitality Location:

Hopkins, Minnesota Salary:

USD35,000

to

USD42,000

Job Type & Industry:

Healthcare & Pharmaceutical Contract Type:

Permanent Work Hours:

Part Time Job Reference:

3011496527-2 Apply for this job now Job Description Cura Hospitality is seeking a Part-Time Cook to support our healthcare and senior living dining programs. In this role, you will prepare and cook fresh, nutritious meals that follow standardized recipes, portion guidelines, and special diet requirements. You'll set up and maintain clean, well-organized workstations, follow strict food safety and sanitation standards, and support timely meal service for residents, patients, and guests. Working closely with a collaborative culinary team, you'll help create a warm, hospitality-driven dining experience that reflects Cura's people-first culture, with opportunities for training and growth. Responsibilities Prepare and cook hot and cold menu items according to standardized recipes and portion guidelines. Follow all food safety, sanitation, and HACCP procedures, including proper temperature monitoring and documentation. Set up, stock, and break down workstations and service lines for meal periods. Assist with receiving, rotating, and storing food and supplies to maintain freshness and prevent waste. Coordinate with dietitians and supervisors to meet special diets, allergens, and texture-modified meal needs. Maintain cleanliness of kitchen equipment, utensils, and work areas in compliance with health codes. Support accurate plating and timely service for resident and patient meal times. Communicate effectively with culinary and service staff to ensure a positive dining experience. Follow company hospitality standards, providing courteous, resident-focused service. Participate in training, safety meetings, and ongoing skill development as required. Required Skills Food preparation Short-order cooking Knife skills Food safety and sanitation Meal portioning Kitchen equipment operation Menu adherence Time management Temperature monitoring Dishwashing and cleaning