Job Abstract

The Cook III is responsible for the preparation of all food items as per standardized recipes.

Full Time:11am-7:30pm, 5 days a week with weekends required

• $22-$25.50 per hour based on experience
• STABLE HOURS and *FUN WORK ENVIRONMENT*
• Competitive Wages / Fulltime Benefits
  • Paid Time Off, Paid Holidays, and Paid Flex Holidays
  • Medical, Dental, Vision, Life Insurance, Flexible Spending Accounts
  • 401k with Employer Match
  • Tuition Assistance
  • Commuter Reimbursement

PRINCIPLE DUTIES:

• Responsible for preparing and serving all food items per standardized recipes to include, but not limited to: soups, stock, sauces items as well as saut, boils, braises, roast, fries, steams, grills, bakes, and short order cook.
• Responsible for preparing & serving meals in accordance with physician prescribed order, if applicable.
• If applicable, preparation of therapeutic meals to include but not limited to, puree, mechanically chopped.
• Assists in restocking, rotation of supplies, inventory management and food safety.
• Prepares a variety of meats, seafood, poultry, fish, vegetables and other food items for cooking, assuming 100% responsibility for quality of products served.
• Assist in food prep assignments to include daily prep, special functions, banquets, catering, holiday and special events.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Plans food production to coordinate with meal serving hours and determines amount and type of food and supplies required for daily menus. Ensures that excellence, quality, temperature and appearance of food are preserved.
• Adheres to local, state, and federal regulations for sanitation and infection control standards.
• Follows all safety procedures when handling kitchen equipment and complies with department sanitation standards and personal hygiene/uniform standards.
• Performs other duties as required and assigned by Chefs and/or supervisor.
• Compliance with dietician approved production sheets and recipes for skilled nursing environment.
• Assists with coaching, training and onboarding Utility, Cook II, Cook I and front of the house personnel.

QUALIFICATIONS:

• Minimum of four years experience as a cook in a hotel, restaurant, retirement community or healthcare setting.
• Ability to plan and organize work, to interpret instructions, recipes, specifications and standards

• Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet
• Culinary education preferred

Our company is committed to a diverse and inclusive workplace. We are an equal opportunity employer that does not discriminate based on race, national origin, gender, gender identity, sexual orientation, protected veteran status, disability, age, or other legally protected status.

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