Cook
Culinary & Hospitality
0-3 years
ServSafe or food safety certification preferred
$18-$22/hr
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Overview
Job Description
Cooks in aging services communities do real culinary work — planning and preparing meals that are nutritious, varied, and genuinely enjoyed by the residents who eat them every day. The work calls for skill, consistency, and the kind of care that goes into feeding people well.
Responsibilities include food preparation and cooking, following standardized recipes and special diet guidelines, maintaining food safety and sanitation standards, and working closely with the dietary manager and care team to accommodate resident preferences and medical dietary requirements.
If you’re coming from a restaurant or food service background, this role will feel familiar in many ways — but the schedule is more predictable, the residents are people you’ll come to know, and the meaning behind the work is different.
Education Requirements
Prior kitchen or food service experience is typically expected. A culinary arts degree is a plus, and ServSafe or a similar food safety certification is preferred by many employers. Neither is always required — if you have real kitchen experience and can produce consistent, quality food that meets dietary guidelines, that’s what matters most.
Resources
A Day In This Role
A day might begin with reviewing the menu and prepping ingredients for the morning meal service, then moving into full cooking during breakfast and lunch. Afternoons include prep work for dinner, deep cleaning of kitchen equipment, and reviewing tomorrow’s menu. Cooks in aging services often work morning or afternoon shifts, with most staff done by early evening — a meaningful difference from late-night restaurant schedules.
Advancement Opportunities: Where this role can take you
Cross-Pathway Note: Cooks who develop a strong understanding of nutrition and dietary management in aging services sometimes explore roles alongside registered dietitians as their expertise grows.