Overview Producing basic preparation-style items for breakfast, lunch and/or dinner for resident and/or employees meals. At the direction of the Sous Chef, Chef de Cuisine and/or Cook Lead, you will be assigned specific duties to ensure that all items needed for meals or events are prepared at the time needed, while adhering to all established Dining Services policies and procedures. About You Minimum of 1 year's entry-level line cook and/or food preparation experience within a hospitality and culinary-focused environment; to include hotels, resorts, restaurants, and/or high-end senior living environments is preferred. Any current state-sanctioned regulatory Food and Alcoholic Beverage Licenses that are required in order to work within the food, beverage, and/or health services environment. ServSafe certification is a plus. How You'll Do It Demonstrate Pacific Retirement Services’ (PRS) Core Values—excellence, innovation, integrity, stewardship, compassion, and collaboration—are ingrained into all aspects of your role. Attend all team meetings and/or events requiring your presence. Be knowledgeable of emergency procedures and act in a calm manner in the event of an emergency. Ensure adherence to all food quality standards, food safety/sanitation standards, and all other policies and procedures set forth by the back-of-house leadership team. Keep the Cook Lead, Sous Chef, Chef de Cuisine, and/or Executive Chef informed of any potential problems as they surface to ensure timely resolution. Lead by example with regard to food safety and sanitation, maintaining an environment and work area that demonstrates safety and sanitation are paramount. Prepare and organize basic culinary items needed for meal service within an assigned kitchen. Perform other duties as assigned.