At Oak Hammock at the University of Florida, a senior living community now in its 22nd year, exceptional team members make a lasting difference in the lives of residents every day. Among them is Assisted Living Cook Willie Sanders, whose dedication in Dining Services has earned him repeated recognition for going above and beyond.
With his bright smile and cheerful attitude, he feels every meal is more than nourishment—it’s an opportunity to brighten a resident’s day with kindness, care and a personal touch. “I share my gift and passion with the residents,” Sanders says. “Cooking is my art.”
Sanders has been part of the Oak Hammock team for seven years, serving approximately 45 to 50 Assisted Living residents each day. He enjoys working with a smaller community, because it allows him to get to know each resident personally and believes those relationships influence everything he prepares.
He is well respected by both Oak Hammock administration and residents. For residents, coworkers and families alike, it’s easy to see why. Through every thoughtfully prepared meal and every personal connection, Sanders serves much more than food—he serves kindness, creativity and care.
Sanders has received numerous WeCare nominations from residents and other team members at Oak Hammock. Recently he was recognized the WeCare Culture Champion of the 2nd Quarter of 2026!
As Associate Director of Culinary Experience Chris Rocks said, “Willie is the kind of employee who does more than simply
complete the task — he creates comfort, dignity and joy for every resident he serves. His kindness, work ethic and positive attitude make a meaningful difference every day. Some employees do their job well, but the special ones make residents feel like family. Willie is one of those unique employees. He consistently goes above and beyond, and his dedication is truly appreciated by residents, families and the entire team.”
Residents certainly notice how much he cares. It’s not uncommon for servers to hear, “Is Willie back there?” Often, Independent Living residents who join friends for dinner in Assisted Living compliment the meals, telling him they’re among the best they’ve had.
Born and raised in Miami near Liberty City, Sanders has always been a creative person. After graduating as his high school’s valedictorian in 2004, he attended Florida State University, earning an associate degree in mathematics before transferring to Florida A&M University, where he earned a bachelor’s degree in architecture in 2010.
Although he worked briefly in architecture, Sanders realized his true passion was in the kitchen. “I’ve always considered cooking a form of art,” he says. “Creating a meal is like starting with an empty canvas.”
Cooking helped put him through college, starting with positions at Ruby Tuesdays and Shula’s 347 Grille, where he began developing the culinary skills that would shape his career. Rather than learning from family recipes, Sanders taught himself through curiosity, practice and determination.
“My mom kept us out of the kitchen,” he laughs. “Learning to cook was trial and error. I asked a lot of questions and learned by doing.”
Today, Sanders brings that same passion and attention to detail to every meal he prepares.
Recently, Sanders reviewed his role at Oak Hammock.
What do you like about your job?
I love my job! Oak Hammock is home to me. As a cook in Assisted Living, I am not only responsible for maintaining food safety standards, remembering each residents’ food preferences and allergies and preparing daily menu items, I enjoy accommodating residents’ individual preferences whenever possible. If I have the ingredients, I will work to make it happen.
I developed a love of cooking and enjoy a fast-paced environment. I thrive on the challenge of creating something new and view cooking as a blank canvas where creativity comes to life. Every ingredient plays a part and together they become a beautiful and delicious masterpiece.
Whether it’s remembering how dark someone likes their toast, serving extra sauce, adjusting portion sizes or preparing separate meals for residents with food allergies, I believe the smallest details make the biggest difference.
How do you apply the WeCare values to what you do?
The WeCare values of welcoming, exceptional, courteous, attentive, responsive and empathetic are natural to me. I challenge myself to be exceptional every day. I want residents to have a great experience and enjoy food that makes them smile.
I enjoy personalizing the food for each resident. I give them great experiences, delicious food and what they like. I enjoy it if the food puts a smile on their faces. The WeCare values are the right and best thing to be.
For me, however, the most meaningful moments go beyond compliments. Here are some examples of going beyond for our residents.
One resident in Memory Care shared that she knew her time was limited and had one final wish—to enjoy tacos and a shot of tequila. After receiving approval from the nursing staff, I found a non-alcoholic tequila alternative so she could safely enjoy her special meal. She passed away the following day. I was so glad to have been able to do that for her.
Another resident initially requested salmon well done. After talking with her, I discovered she preferred it to be seared on the outside and medium-rare inside. From then on, prepared it exactly that way. She affectionately called it “Willie’s salmon.” Later, when she no longer came to the dining room to eat her meals, we stayed connected by exchanging handwritten notes and drawing little hearts on her meal order forms.
What would people be surprised to learn about you?
Outside of work, I treasure time with my wife, Brittaney, a hairstylist, and our four children: Dakarai (age 17), Zyaire (age 11), Isabella (age seven) and Kayin (age six). After our first child was born, we moved to Gainesville to be closer to Brittaney’s family. We have been married for 17 years, and family always comes first.
My creativity extends well beyond the kitchen. I enjoy painting, sketching and graphic art and even sold artwork while in high school and college. I love to look at beautiful landscapes, especially sunsets. I also enjoy fitness, martial arts and am introducing my children to new foods and creative activities.
Looking ahead, I hope to continue growing professionally, explore catering and banquet events, create authentic dishes from cultures around the world and perhaps one day even contribute artwork to the Oak Hammock campus.
“We begin our day by identifying it as a ‘Willie Day’ or not. For us he is our star in the kitchen. He makes those days special with careful attention to what we order and how it is prepared. Saturday, Sunday, Monday, Tuesday; those are Willie Days.” – Betty Kramer, Assisted Living resident
“It is a pleasure to have Willie Sanders in our department. His strong work ethic, attention to detail and leadership skills reflect his genuine passion for his work. These qualities make him a valuable asset to our department and a positive influence on both his colleagues and the community members we serve.” – Sheldon Clarke, Culinary Services Manager