About this role
Wage range $16.80-17.50.
1. Exemplify at all times Community standards of cleanliness, sanitation and operational organization.
2. Responsible for adhering to food quality, appearance and presentation standards at all times.
3. Produce and serve menu cycle programs that are compliant with required Nutritional/Dietary criteria as required by local regulations and correctly prepare diets provided per Policy and Procedure.
4. Exhibit cooking standards of speed, accuracy, and efficiency.
5. Demonstrate knowledge in all areas of cooking preparation and production.
6. Assist with serving of meals and ware washing as necessary.
7. Visit residents periodically to evaluate food service such as quality, quantity, temperature, and appearance; and conduct evaluations to make revisions in operations / procedures to promote improved food service.
will report directly to our sous chefs.
Here are a few of the qualifications we need you to have:
- High school diploma
- Culinary degree preferred
- Minimum of one year restaurant/senior living or equivalent cooking experience
If you're an enthusiastic, compassionate, senior care professional who is passionate about hospitality and senior engagement- please apply, we'd love to get to know you!
EEO Employer
Other facts
About Brandon Wilde
Brandon Wilde is a life plan retirement community that is made up of over 400 residents and 200 staff members. Residents have come from all over the world to be a part of this active retirement community in Evans, GA. Brandon Wilde offers the privacy and beauty of an 73-acre wooded campus minutes away from all the conveniences of Augusta, Atlanta and Charlotte.
Brandon Wilde has been owned and managed by Life Care Services®, An LCS® Company, since August 2018. As one of the nation’s leading and most progressive forces in the senior living management industry, LCS has over 45 years of experience managing more than 140 communities across the country.
What you'll do
- The Cook is responsible for maintaining cleanliness and sanitation standards while producing and serving meals that meet nutritional criteria. They will also evaluate food service quality and assist with meal serving and ware washing as necessary.
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