First Cook Restaraunt-FT Evening

Job Description:

Responsible for safely and sanitarily preparing palatable entrees, vegetables, salads, and desserts for all customers, ensuring compliance with proper amounts of all foods on the menu in accordance with dietary spread sheets and production sheets, standardized recipes, preparation methods, portion control, time schedules, and sanitary standards, as well as serving procedures for all regular and special diets. Responsible for the execution of all items to be cooked and prepped according to the daily production sheets. Demonstrate a strong commitment to the philosophy and goals of the mission of Hebrew SeniorLife and recognize resident/patient dignity and choice in aspects of daily life. Strive to make every encounter with a resident/patient a positive and meaningful experience and opportunity, while providing safe and efficient quality of care. Work on all workstations in every kitchen. Provides orientation and training to new and developing staff members. Has direct contact with residents and responds to requests on time. Supervises and instructs all kitchen staff concerned with food preparation and service in the absence of the Sous Chef.

II. Position Responsibilities:

• Responsible for production and presentation, ensuring all food is being cooked and prepped according to standards administered by the Sous Chef and Executive Chef.

• Pull and thaw frozen foods according to the schedule to ensure their wholesomeness.

• Ensure all foods are held and served at proper temperatures and are attractively presented.

• Complete daily product inventory of all items that need to be prepped for the days menus and specials.

• Delegate daily production requirements as necessary.

• Manage daily production goals.

• Coach and train employees on equipment use, reading recipes, cooking techniques, time management, proper knife skills, labeling, and storage.

• Assist in the establishment of cooking procedures and methods, including the development of recipes.

• Understand the details of daily menus when serving.

• Ensures that the proper amounts of entrees, vegetables, desserts, and salads are produced according to the menus and work production sheets in accordance with standardized recipes and preparation methods, portion control, time schedules, and special diet needs.

• Responsible for ensuring that all food in the walk-in refrigerators and freezers is covered, labeled, and dated to ensure all food is being properly rotated.

• Properly uses, cleans, maintains, and stores equipment, identifying and taking appropriate action with any maintenance issues that exist.

• Ensure that all work areas, storage areas, utensils, and equipment are cleaned, sanitized, and maintained in an orderly fashion according to the latest regulations [local, state, federal, Kosher (if applicable)].

• Responsible for compliance with industry food safety standards.

• Responsible for controlling inventory and supplies to minimize waste.

• Exceed industry standards for management.

• Adhere to pertinent safety rules, uniform code, jewelry policy, personal hygiene policy, and state and federal regulations.

• Taste and smell food to determine quality and palatability.

• Responsible for meals going out promptly. Works directly with Sous and Exec Sous to ensure proper execution of specials.

• Attend in-service education meetings and workshops at the request of administration.

• Follow modified diets in accordance with diet spreads as approved by the Sous Chef / First cook, or the consulting dietitian.

• Read and execute Banquet Event Orders (BEO) to handle functions autonomously.

• Maintaining high standards of quality in food preparation by the use of standardized recipes, proper cooking methods, portion control, and ensuring cold foods are served cold, and hot foods are served hot.

• Make the Sous Chef aware of the product needed by creating an order list of items that will be needed for later in the week to ensure smooth production

• Attend daily production meetings for review of the days work and upcoming events.

• Attend in-service training sessions together with co-workers to keep abreast with current knowledge in the field of nutrition and dietary-related personnel, as well as general in-services.

• Cooperate and coordinate work activities with co-workers to ensure a smoothly run department.

• Perform assigned job-related duties or special projects assigned by the Sous Chef.

• Able to handle work in a fast-paced environment

• To be able to work the ticket line with speed and skill

• To expo and direct team members through service, to keep the flow of the restaurant moving quickly and efficiently

III. Core Competencies:

• Understands cuts of meat and fish.

• Able to streamline work volume and multitask.

• Able to engage and train colleagues.

• Knowledge of knife skills and safety.

• Ability to read, speak, and understand English to execute food order slips well, while working under pressure in a fast-paced environment.

• Knowledge of proper temperatures of beef, chicken, fish, and the reheating of food.

• Ability to accurately measure.

• Demonstrate good judgment and initiative in preparing food.

• Motivated to learn.

• Flexible to change.

High School diploma preferred.

5 years of cooking experience required.

ServSafe Certification required or obtained within 6 months of being in the role.

• Must be able to lift 50 pounds.

• Must be able to pull 50 pounds.

• Must be able to push 50 pounds.

• Must be able to stand for long periods of time.

• Must be able to walk short distances.

• Frequent bending is involved.

• Must be able to withstand temperature changes when going in and out of the walk-in refrigerator.

Remote Type

Salary Range: