August 25, 2026
Plymouth Harbor
700 John Ringling BLV
Taylor m ormrod
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Fundamental Foodservice Skills (Culinary)
Full-Time
Yes
11-830
19-23
• Eligibility for health, vision, and dental coverage after a 60-day waiting period (coverage begins on the first day of the following month after completion)
• 401(k) and Roth 401(k) plans with an employer match of 75% up to 5% of your gross compensation, also following a 60-day waiting period
• Access to tax-advantaged accounts including a Health Savings Account (HSA), Flexible Spending Account (FSA), and Dependent Care FSA (60-day waiting period applies)
• Company-paid Basic Life and AD&D insurance, plus additional supplemental insurance options (60-day waiting period)
• Immediate (Day 1) access to our “OnBoard” Team Member Health & Wellness Program, including 24/7 fitness center access
• Immediate (Day 1) access to our Employee Assistance Program
• Career growth opportunities through our Plymouth Harbor Scholarship Programs after 6 months of service
• Paid Time Off (PTO) accrued annually, totaling 15 days per year
https://plymouthharbor.org/careers/
PURPOSE OF THE JOB
The Cook is responsible for preparing and presenting nutritious, attractive meals and maintaining cleanliness in the food production and service areas.
DUTIES/RESPONSIBILITIES
1. Prepare and serve meals as indicated on planned menus, using standardized recipes, portion sizes, and approved substitutions.
2. Ensure that meals are served at scheduled times, planning and organizing food preparation tasks appropriately.
3. Prepare meals for modified or therapeutic diets, according to physicians’ orders and modified menus.
4. Responsible for clean-up duties as needed after each meal service.
5. Follow cleaning schedules and sanitation checklists to ensure kitchen and food service areas are maintained in clean and sanitary condition.
6. Ensure that resident, staff and guest meals are accounted for according to established procedures.
7. Assure that resident food preferences are met.
8. Observe and report to the Sous Chef or Director/Executive chef any problems, concerns or issues regarding the Dining Services Department.
9. Immediately report any accidents and/or incidents to the Sous Chef, Director/Executive Chef, or designee.
10. Attend and participate in workshops, seminars, and mandatory in-services as approved or required.
11. Maintain work area, equipment and supplies in a clean, sanitary and organized manner.
12. Work safely; complying at all times with Plymouth Harbor safety standards.
13. Immediately report any accidents.
14. Perform other duties as deemed necessary and appropriate, or as may be directed.
SUPERVISORY RESPONSIBILITY
• This position has no supervisory responsibilities.
QUALIFICATIONS
Education:
• Minimum high school diploma or equivalent.
Experience:
• Experience in a la carte cooking in a restaurant or hotel/resort environment. Long-term care setting experience a plus.
• Must have background experience in salad and pantry prep.
• Comprehensive knowledge and experience in volume food production and use of standardized recipes.