Cook III [Lead Cook]

Location

Stoneridge Creek

Schedule

Full-time, 40 hours/week with 2 days off. Varied schedule includes weekends and holidays. Shifts: Monday–Saturday 11:30 AM – 8:00 PM, Sunday 7:30 AM – 4:00 PM.

Pay

$28.00 – $30.00 per hour + bonuses + annual pay increases

Benefits

• Competitive hourly pay + performance bonuses
• Career growth opportunities in hospitality, dining services, and culinary leadership
• Work in a stable, upscale senior living / retirement community
• Full benefits package (medical, dental, vision, life insurance)
• Paid Time Off (PTO) and paid holidays
• 401(k) with employer match
• Tuition assistance / education reimbursement
• Career development & training programs
• On-demand pay (daily pay access)
• Commuter reimbursement benefits

General Summary

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

Responsibilities

• Prepare and serve all food items per standardized recipes, including but not limited to: soups, stocks, sauces, boils, braises, roasts, fries, steams, grills, and bakes
• Prepare a variety of meats, seafood, poultry, fish, vegetables, and other food items for cooking; assume 100% responsibility for quality of products served
• Assist in food prep assignments for special functions, banquets, holidays, and special events
• Stock and maintain sufficient levels of food products at line stations to assure a smooth service period
• Plan food production to coordinate with meal serving hours; determine amount and type of food and supplies required for daily menus
• Ensure excellence, quality, temperature, and appearance of food are preserved
• Follow all safety procedures when handling kitchen equipment and comply with department sanitation standards and personal hygiene/uniform standards
• Follow proper plate presentation and assure quality control and consistency on food
• Perform other duties as required and assigned by other Chefs, dining room supervisor, and/or manager

Qualifications

• Minimum of three years experience as a cook in a hotel, restaurant, retirement community, or similar institution
• 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

Critical Function

This position is essential to the safety of our residents and staff and to the operation and function of the community. Employee may be recalled to report to work for an emergency, unusual occurrence, resident care need, visit from regulatory/governing agencies, or any other event deemed necessary by the Executive Director, Administrator, or designee.

What You Will Bring

• Reliable and follows safety procedures and duties assigned by a supervisor
• Ability to multitask, work on projects while answering phone and greeting visitors
• Must display a friendly, courteous, and helpful attitude toward residents and the public
• Ability to communicate effectively in English
• Able to perform simple mathematics
• Basic knowledge of computer programs
• High School graduate
• General office and heavy phone experience preferred
• Current driver's license
• Legally authorized to work in the United States