Cook Fine Dining

Description

GENERAL DESCRIPTION OF RESPONSIBILITIES

“We deliver genuine Warmth, with a foundation of Wisdom, and a commitment to Wellness, resulting in an experience of “Wow.” Under the general supervision of the Food Services Director and Chef 1, the Chef 2 is responsible for preparing, cooking, and serving foods, according to menu, recipes, and in accordance with Serv Safe standards and industry best practices. Chef 2 is responsible for consistently providing the highest quality of service and hospitality to residents and their family members, co-workers, vendors, and all visitors. The Chef 2 is frequently exposed to heat, steam, freezing temperatures, grease, oil, and common kitchen hazards.

Job Type: Part-time prep cook with the possibility of moving to full-time hours. Must be available nights and weekends.

Salary: Starting pay of $21.00 per hour + shift differentials.

Duties include and are not limited to:

-Providing and contributing to a professional and productive environment by promoting a positive image and collaborative working style

-Observing surroundings and resident behaviors, and taking responsibility to report potentially unsafe resident situations to supervisor

-Attending staff and other mandatory trainings/meetings as expected

-Adhering to all safety rules and regulations including proper lifting and transfer techniques, use of cut gloves and personal protective equipment

-Monitoring, and contributing to the visual appeal and longevity of the physical plant (buildings) and surrounding grounds

-Adhering to all Company rules, policies, procedures and expectations

-Compliance with all the expectations of essential personnel including the ability and willingness to work a flexible schedule, weekends, holidays and in severe weather

-Communicating effectively with all co-workers, OceanView staff, vendors, residents and visitors

Preparing, cooking, portioning and serving well prepared foods as directed

-Ensuring the implementation of daily pre-meal meetings

-Using standard cooking techniques such as broiling, frying, roasting, stewing, and baking according to accepted standards

-Interpreting recipes and modifying as required, mixing ingredients; quantity and batch cooking for main meals

-Keeping work area neat, clean and organized and performing daily cleaning

-Completing daily paperwork thoroughly, accurately, and on time

-Adhering strictly to Serv Safe standards, HACCP standards, and industry best practices for sanitation and safe food handling

-Using time, money and supplies efficiently and responsibly

-Ensuring Dining Staff adheres to all safety rules and regulations

-Ensuring the efficient use of inventory and compliance with FIFO practices

-Ensuring the quality and presentation of all prepared foods

-Ensuring the accurate delivery of modified and special diets as ordered

-Driving and making deliveries

-Ability to taste, smell, distinguish colors in order to judge food quality

Requirements

EXPERIENCE

Minimum of one year of job-related cooking experience is required. Excellent verbal and written communication skills and good command of the English language is required. Demonstrated ability to keep written records and knowledge of proper food preparation, storage, and handling is required. A minimum of one year of experience operating standard institutional cooking equipment such as meat slicer, mixer, steamer, and other institutional cooking equipment is required.

EDUCATION

There are no minimum education requirements.

CERTIFICATIONS AND LICENSES

CPR Certified or willingness to become certified within six months of hire. Valid Maine driver’s license is required. A valid Serv Safe Food Handlers Certificate or willingness and ability to become certified within 90 days of hire or as required.

This is not necessarily an exhaustive list of responsibilities, skills, duties, requirements, efforts, or working conditions associated with the job. While this job description is intended to be an accurate reflection of the current job, the company reserves the right to revise the functions and duties of the job or to require that additional or different tasks be performed when circumstances dictate (such as emergencies, changes in personnel, work load, rush jobs, or technological developments).