Essential Functions, Duties and Responsibilities: *Provide a high level of customer service and promote a restaurant style dining atmosphere. *Work closely with the Culinary Services Director and/or Executive Director to keep residents satisfied with food and dining programs. *Able to assist Culinary Director with the supervision of culinary staff. *Assist with the preparation and execution of the LCB Dining enhancement programs. *Maintain kitchen and food storage and preparation areas in a clean, safe, and sanitary condition at all times. *Responsible for the opening and/or closing of the kitchen. *Adhere to cleaning schedules as assigned. *Ensures that all food is received, stored and prepared according to company standards. *Estimate daily or weekly needs of food and supplies and communicates needs to food service director or assistant food service director. *Participate in preparing and cooking meals according to established recipes and approved menus. *Document temperatures of food prior to service, refrigeration and freezer temperatures. *Prepare and ensure snacks and beverages are available to residents at all times. *Keep kitchen floors clean (sweeps and mops) and trash emptied. *Assist with the transportation and storage of food and supplies. *Assist with preparation and execution of special events, banquets, and theme meals. Job Qualifications: *Knowledge, Skills and Abilities: *Ability to build positive and strong relationships with associates, coworkers and residents. *Focused and dedicated to provide excellent customer service, ability to handle multiple jobs and priorities, accept direction from superiors or other experienced staff, shares job knowledge or resident information with other experienced staff, shares job knowledge or resident information with others as needed, give and welcome feedback, operate and maintain kitchen equipment in a clean and sanitary manner, and knowledge of food handling, preparation, cooking and service. *Able to read and follow recipes and printed production guides, cleaning schedules and logs. *Education: A high school diploma or GED is preferred. Minimum of 1-3 years of experience as a cook in a hospitality or healthcare environment. Serve Safe Certification. Able to read and follow recipes and printed production guides, cleaning schedules, and logs. Experience: Previous experience in health care or hospitality setting is preferred. Certificates/Licenses: Serve Safe Certification *Physical Demands: *Finger and hand dexterity to handle and manipulate instruments and equipment. *Visual and auditory acuity. *Must be able to lift a minimum of fifteen (15) lbs., and be able to carry objects. *Must be able to push and pull carts, and continuously walk, sit and stand. *Must be able to turn, crouch, kneel, stoop, bend below waist, and reach above shoulder height as tasks dictate.