About MAHOVA:

Situated on ninety pristine acres just outside the city limits of Richmond, Virginia, is a gated community of active residents who are served by a caring staff of dedicated professionals. The primary mission of the Home is to enhance the retirement life of Virginia Masons and their families by providing a quality Life Plan Community

About the Cook:

Under supervision, the Cook is responsible for the preparation of quality food for Residents and staff of the Masonic Home of Virginia using standardized recipes while maintaining a clean and sanitary working environment. Other duties as assigned.

Benefits for the FT Cook:

• Pay rate ranges from $16.83/hr to $20.00/hr, depending on experience
• 403(b) Employer Match Investment Plan
• Onsite gym open 24/7
• Free parking 
• Employee Wellness Program 
• Employee Referral Program 
• Company Paid Life and AD&D Insurance 
• PTO
• Employee Assistance Program 

Responsibilities of the Cook:

• Plans food production to coordinate meal serving time to ensure quantity, quality, temperature, and presentation are prepared, preserved, and ready at specified times. Tastes completed meals to ensure quality. Stores, labels, and dates all food items according to department policy. 
• Prepares regular and therapeutic diet menu items from production sheets in accordance with department-established recipes, portioning, and presentation standards. Prepares food for special events as directed by management.
• Maintains cooking preparation area in a safe, clean, neat, and orderly manner following the department’s established cleaning schedule. 
• Assists in maintaining inventory and cleanliness in the stock room. As established by department guidelines, checks and logs temperatures of all equipment (i.e., freezers, refrigerators, ovens, etc.). 
• Following department standards, completes and utilizes daily production and waste log sheets.

Qualifications of the Cook:

• Commonwealth of Virginia Department of Health certification in Serve Safe preferred
• One year of food service preparation preferably institutional cooking experience and familiarity with sanitation and storage in a food service setting. 
• High school diploma or equivalent preferred