AM Cook
Company: Aspen Ridge of Utah Valley
Role summary
AM Cook is a role at Aspen Ridge of Utah Valley in Orem, Utah, United States (on-site). Posted 2026-09-04. Experience level: 0-2. No degree required.
- Job title
- AM Cook
- Company
- Aspen Ridge of Utah Valley
- Location
- Orem, Utah, United States
- Work arrangement
- on-site
- Category
- Hospitality
- Experience level
- 0-2
- Degree required
- No
- Date posted
- 2026-09-04
This is a great opportunity to join a supportive team at Aspen Ridge of Utah Valley, where you can build your culinary skills without needing a degree. They offer competitive pay and a chance to grow in a friendly environment.
Job description
Description
The Cook I position plays a crucial role in preparing and serving nutritious and appetizing meals for our residents, ensuring they receive high-quality dining experiences that meet their dietary needs and preferences.
Schedule: Full-Time, Weekdays, Mon, Tue, Thurs, Fri, 6AM-2PM
Primary Responsibilities and Duties:
Plan, prepare, and cook meals according to planned menus, recipes, and dietary guidelines, ensuring adherence to portion sizes, food safety standards, and nutritional requirements.
Coordinate meal preparation schedules, including meal planning, ingredient preparation, cooking, and serving, to ensure timely delivery of meals to residents.
Monitor inventory levels of food supplies, ingredients, and kitchen equipment, and place orders as needed to maintain adequate stock and minimize waste.
Follow standardized recipes and portion control guidelines to prepare meals that meet residents' individual dietary restrictions, preferences, and therapeutic needs.
Ensure food is cooked, stored, and served at appropriate temperatures to prevent foodborne illness and maintain food quality and safety standards.
Maintain cleanliness and sanitation of kitchen areas, including food preparation surfaces, equipment, utensils, and storage areas, in compliance with health department regulations.
Assist with menu planning and recipe development, incorporating resident feedback, seasonal ingredients, and special dietary considerations as needed.
Collaborate with dietary staff, including Dietary Managers, Nutritionists, and Dietary Aides, to coordinate meal service, address resident concerns, and ensure resident satisfaction.
Adhere to facility policies and procedures, including infection control protocols, safety regulations, and quality assurance measures, related to food service operations.
Participate in training programs and educational opportunities to enhance culinary skills, food safety knowledge, and professional development.
Perform all other duties as requested by management.
Job Qualifications:
High school diploma or equivalent.
Food Handler Permit required .
1-2 years of experience preferred.
Knowledge of food safety regulations, sanitation practices, and dietary guidelines.
Ability to follow recipes, measure ingredients accurately, and execute cooking techniques with precision and consistency.
Strong organizational and time management skills, with the ability to prioritize tasks and work efficiently in a fast-paced environment.
Excellent communication and interpersonal skills, with the ability to interact professionally with residents, staff, and visitors.
Commitment to providing high-quality dining experiences and excellent customer service to residents and their families.
Ability to maintain composure and manage stress in the workplace.
Ability to work independently and as part of a team.
Requirements
Physical Requirements:
Work performed in a medical setting due to the need to prepare food onsite for residents.
Minimum of 1 year of experience as a Cook.
Must be able to sit, stand, bend, reach, talk, hear, stoop, kneel, crouch, stretch, and twist.
While performing the duties of this job, the employee may be exposed to hazardous chemicals, infectious waste, blood and body fluid, diseases, and conditions prevalent at the time.
Required vision includes close, vision, distance, peripheral, and the ability to adjust focus.
Stamina to stand for extended periods while cooking, plating, and serving meals in the kitchen.
Capability to lift and carry heavy pots, pans, trays, and food containers weighing up to 20lbs, as needed during meal preparation and service.
Proficiency in performing tasks that require manual dexterity such as chipping, slicing, and handling kitchen utensils and equipment.
Knowledge of and adherence to safety protocols to prevent burns, cuts, slips, and other kitchen accidents, including proper handling of knives, hot surfaces, and kitchen equipment.
Maintain regular attendance and timeliness as set forth within the work schedule designated by the department supervisor/manager.
The job requires accepting criticism and dealing calmly and effectively with high-stress situations.
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