Cook

• Location 200 Leeder Hill Dr,Hamden, CT, 06517,United States
• Job Category Cook, Chef
• Employee Type FT 40 Hr Employee

• Name Lin Browne
• Phone
• Email

Full Time 40 hour/week Shift 12pm-8pm that includes weekends

We are seeking a skilled and adaptable Line Cook with hands-on experience across multiple kitchen stations. This role requires a strong foundational understanding of hot line, cold line, grill, sauté, prep, and plating, with the ability to transition seamlessly between stations as service demands. The ideal candidate is reliable, organized, and takes pride in consistency, teamwork, and execution.

All of us at Whitney Center believe that every individual regardless of age, physical, or cognitive ability has the right to be engaged in life and personally fulfilled. As a member of the Whitney Center team, you will help achieve this mission by stewarding relationships and fostering a positive working environment. In this role, you will interact with residents, family members, co‑workers, professionals, and other visitors.

It is important in this role that you adapt to changing demands courteously and professionally.

We are proud to offer:

Long Term/Short Term Disability

Life Insurance

401k Retirement Plan

Paid Time Off

We are an Equal Opportunity Employer

EEO/AA/M/F/DV

Prepare and execute menu items accurately and efficiently across multiple stations

Maintain station readiness, including mise en place, organization, and cleanliness

Follow standardized recipes, portion controls, and plating guidelines

Work collaboratively with kitchen staff to ensure smooth service flow

Adhere to all food safety, sanitation, and health regulations

Assist with prep work, receiving deliveries, and basic inventory rotation as needed

Communicate clearly with supervisors regarding production needs or issues

Previous experience as a Line Cook in a professional kitchen 2+ years

• Knowledge of Therapeutic Diets a plus

Demonstrated ability to work multiple stations (hot line, cold line, grill, prep, etc.)

Strong knife skills and basic cooking techniques

Ability to work in a fast‑paced environment while maintaining quality and consistency

Dependable, punctual, and team-oriented

Flexible schedule, including evenings, weekends, and holidays as required

Experience in high-volume or multi-outlet food service operations

Familiarity with batch cooking, production cooking, or structured menu systems

Serv Safe or equivalent food safety certification Preferred