Culinary Careers

Members of our culinary teams at Prestige enjoy being a part of a tight-knit team and getting to know their residents and their preferences over time. We serve food that makes a difference! The meals we provide our patients and residents are critical to their recovery. The consistent, reliable schedule is also a happy change for those accustomed to the unpredictability of restaurant work—most of our staff are out the door by 8pm!

Nope! While previous food service experience is needed for positions like Cook or Dining Services Manager, it is not required for those starting in the Dietary Aide role. You will develop your skills through on-the-job training, gaining valuable experience and opportunity to further your culinary career.

Food Handler permits are required for all roles. While you do not need an active permit to apply, you will be expected to obtain one prior to starting full duty requirements.

Prior food service experience, especially in a clinical setting such as a hospital, is particularly useful due to the therapeutic diets we serve. Those in Cook or management roles are required to have a ServSafe certification.

An important quality that our Food & Nutrition/Dining Services managers look for in new team members is an ability to work collaboratively in a fast-paced environment. The dietary needs of our residents vary (for example, one patient may be diabetic, another needs to gain weight, etc.) and the meal preparation for some is more time intensive than others.

Another important quality is a caring nature. Caring for our residents and their wellbeing is crucial to understanding the importance of this team. Unlike culinary skills, food safety, or sanitation, this is something we can’t teach!

Our best employees are those who see the kitchen as one unit and are agile to change. While there are multiple roles working within it, it requires the collective efforts of all to keep things running smoothly.

Our culinary team members provide three meals a day plus a snack to all our residents—we have communities that range in size from 50 residents to more than 200. While exact shifts vary by location, culinary team members are split into day and evening shifts to cover these meals times.