Cafe Cook

Vicars Landing 1; Ponte Vedra Beach (FL); On-site; USD 40,000 - 52,000; Full time

Job summary

Vicars Landing 1 in Ponte Vedra Beach, FL 32082 is seeking a Café Cook to prepare meats, vegetables, soups, and sauces for three meals at the Blue Heron Café, adhering to current federal, state, and local standards. Responsibilities include sanitary handling, following standardized recipes, and meeting daily meal schedules with proper portions.

The role requires at least a high school diploma with culinary training and a minimum of two years cooking experience in a hospital, hotel, club, or

Qualifications

• Education: High school diploma is required plus additional culinary training.
• Experience: Minimum two years as a cook in a hotel, fine dining restaurant, club health care facility or similar institution.
• Complexity: A wide variety of duties and responsibilities involved knowledge of recipes, special diets, quantity cooking and food service equipment

Responsibilities

• Prepares all soups, stocks, and sauces; boils, braises, and roasts items as per standardized recipes.
• Determines amount and type of food and supplies for daily menus and ensures timely prep.
• Prepares and directs the preparation of all food served following standardized recipes and special diet orders.
• Maintains assigned workstation in a safe and sanitary condition.
• Maintain acceptable standards of personal hygiene and comply with dress code.

Skills

Culinary skills

Food safety

Education

High school diploma

Culinary training

Job description

Job Details

Job Location: Ponte Vedra Beach, FL 32082

Job Summary

Café Cooks are responsible for the preparation of meats, vegetables, soups, sauces, etc. for three meals for the Blue Heron Café in accordance with current applicable federal, state, and local standards, guidelines, and regulations. Cooks are responsible for sanitary handling and preparation of food, using standardized recipes and meeting daily meal schedules and serving required portions, utilizing leftovers, caring for and cleaning equipment.

ESSENTIAL DUTIES & RESPONSIBILITIES

• 1. Prepares all soups, stocks, and sauces; boils, braises, and roasts items as per standardized recipes. Prepares and serves all sauteed, fried, grilled, steamed, and baked items as per standardized recipes. Assures food production records and temperature logs are maintained. This duty is performed about 40% of the time.
• 2. Determines amount and type of food and supplies including pre-prep for daily menus and sees that supplies are obtained from storage areas in adequate time for meal production. This duty is performed about 10% of the time.
• 3. Prepares and directs the preparation of all food served following standardized recipes and special diet orders. Plans food production to coordinate with meal serving hours, so that quality, temperature, and appearance of food is preserved. Make sure all meals, including To Go’s, are portioned correctly. Follow guidelines on food production sheets. Tastes all food before serving to residents. This duty is performed about 15% of the time.
• 4. Maintains assigned workstation in a safe and sanitary condition. This duty is performed about 10% of the time.
• 5. Maintain acceptable standards of personal hygiene and comply with the department dress code. This duty is performed about 5% of the time.
• 6. Attends in-service training and education sessions as assigned. This duty is performed about 5% of the time.
• 7. Performs specific work duties and responsibilities as assigned by supervisor. This duty is performed about 5% of the time.
• 8. Reports to work as scheduled. Excellent attendance is most important for delivery of the best service to the members and not to over burden fellow employees. This duty is performed about 10% of the time.
• 9. Perform any other related duties as required or assigned.

QualificationsJOB REQUIREMENTS

Skills, Abilities & Competencies:

• Education: High school diploma is required plus additional culinary training. Must have ability to perform basic arithmetic, understand measurements and follow written and oral instructions.
• Experience: Minimum two years as a cook in a hotel, fine dining restaurant, club health care facility or similar institution.
• Complexity: A wide variety of duties and responsibilities involved knowledge of recipes, special diets, quantity cooking and food service equipment

PHYSICAL DEMANDS

While performing the essential functions of this job, the employee is regularly required to stand, walk, sit, talk hear, and occasionally required to reach with hands and arms, stoop, kneel, and crouch. The employee must occasionally lift and/or move up to 30 pounds and be able to work at heights. Specific vision abilities required by the job include close, distance, and peripheral vision, depth perception and the ability to adjust focus as well as work on a computer for extended periods of time. The employee must be able to communicate verbally with other on the phone or in person.