Line Cook

As a Line/Prep Cook, you'll play a key role in creating fresh, delicious meals for our residents while supporting the daily operations of the vibrant 2Life Dining Program. This is more than just a cooking job it's an opportunity to make a real impact through food, teamwork, and community care.

We are currently offering multiple scheduling tracks for the First Cookposition. Whether you are looking for a consistent weekday routine or high-impact weekend shifts, we have a place for you:

• Track A: Weekday Part-Time
  

  • Schedule: Monday through Thursday.
    

  • Enjoy a consistent 4-day work week.
    

• Track B: Weekend Part-Time
  

  • Schedule: Saturday and Sunday.
    

  • Perfect for those seeking supplemental income or balancing weekday commitments.
    

• Track C: Full-Time / Open Availability
  

  • Schedule: Flexible / To be determined.
    

  • Ideal for candidates seeking a primary role with full-time hours and consistent growth opportunities.
    

ESSENTIAL JOB FUNCTIONS*

• Effectively communicate with the 2Life team and staff to ensure resident needs and requests are met
  

• Communicates effectively and with empathy with residents and stakeholders, and effectively receives feedback
  

• Conveys appropriate action plans and enforces policies and SOP s (Standard Operating Procedures)
  

• Assists in the planning and execution of menus and special diets
  

• Prepares and/or supervises the preparation of meals and special diets
  

• Assists the Executive Chef in ordering food and equipment for the kitchen and dining areas
  

• Ensures the timely and orderly service of meals and proper nutritional diets
  

• Ensures that the kitchen, food storage, and dining areas are maintained in compliance with applicable health codes, regulations, and department policies
  

• Accounts for all kitchen stores, equipment, and utensils
  

• Maintains the cleanliness of all kitchen, storage, and dining areas, equipment, and utensils
  

• Participates in mandatory training
  

• Other related duties as the Executive Chef may assign
  

PREPARATION, KNOWLEDGE, SKILLS & ABILITIES

• Must meet one or more of the following criteria:
  

  • three or more years experience as a Cook or Chef preparing food for large numbers of people;
    

  • a degree or certificate from a culinary arts institution
    

• ServSafe Certification
  

• Willingness to work with and train team in food preparation
  

• Flexibility and ability to learn and perform new duties and skills as assigned
  

WORKING CONDITIONS/PHYSICAL DEMANDS

• Ability to stand on your feet for up to 8 hours
  

• Ability to lift items weighing between 10 to 50 pounds
  

• Constant bending and reaching as high as 8 feet, using step ladder if necessary
  

• Ability to walk through and deliver meals through overheated hallways
  

• Ability to handle equipment at temperatures as high as 500 degrees
  

• Ability to handle temperatures as low as 10 below zero
  

• Will be handling knives and other sharp objects
  

BENEFITS AND MORE

We offer a very rich benefit plan which for individuals adds 27% on top of the base pay and over 30% for employee +1 and families. Our rewards program includes but not limited to:

• Robust medical and dental plan
  

• Vision
  

• Employer-paid life and AD&D, STD, and LTD insurance
  

• 401(k) plan
  

• Paid vacation
  

• Paid holidays
  

• 2 floating holidays
  

• Pet insurance
  

• And more!