Cook II - ALF and Memory Care

Vicars Landing 1; Ponte Vedra Beach (FL); On-site; USD 31,000 - 42,000; Full time

Job summary

Vicars Landing Health Center in Ponte Vedra Beach, FL seeks an experienced cook to prepare meats, vegetables, soups, sauces for three daily meals for residents. You will follow standardized recipes, maintain food safety, and manage portioning and leftovers.

Responsibilities include preparing soups and sauces, maintaining temperature logs, coordinating production with meal service times, and ensuring quality, appearance and timely service for all meals, including To Go options.

Qualifications

• High school diploma required plus culinary training.
• Minimum two years as a cook in a hotel, fine dining restaurant, club, health care facility or similar.
• Experience with standardized recipes and dietary considerations is a plus.

Responsibilities

• Prepare soups, stocks, sauces; braise and roast items per recipes.
• Prepare and serve sautéed, fried, grilled, steamed, and baked items.
• Determine food quantities and coordinate daily pre-prep for menus.
• Direct preparation following recipes and ensure proper portions and To Go meals.
• Maintain safe, sanitary workstations and observe hygiene standards.
• Follow diet orders and assist with special therapeutic menus when needed.
• Attend training and fulfill duties as assigned by supervisor.
• Maintain accurate food production records and temperature logs.
• Ensure timely service and quality presentation of meals.

Skills

Food preparation

Sanitation

Portion control

Recipe following

Education

High school diploma

Culinary training

Job description

Job DetailsJob Location: Ponte Vedra Beach, FL 32082Education Level: Not SpecifiedTravel Percentage: NegligibleJob Category: Restaurant - Food Service

JOB SUMMARY

Cooks are responsible for preparation of meats, vegetables, soups, sauces, etc. for three meals for both the Health Center and Independent Living Residents. 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. Prepares special therapeutic diet menus as prescribed by the Dietitian or Medical Department.
• 2. Prepares and serves all sauteed, fried, grilled, steamed, and baked items as per standardized recipes. Assures food production records and temperature logs are maintained.
• 3. 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.
• 4. 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.
• 4. Maintains assigned workstation in a safe and sanitary condition.
• 5. Maintain acceptable standards of personal hygiene and comply with the department dress code.
• 6. Attends in-service training and education sessions assigned.
• 7. Performs specific work duties and responsibilities as assigned by the supervisor.
• 8. Reports to work as scheduled. Excellent attendance is most important for delivery of quality service.
• 9. Perform any other related duties as required or assigned.

QUALIFICATIONS

Education and Experience:

• 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.

JOB REQUIREMENTS

Skills, Abilities & Competencies:

• Complexity: A wide variety of duties and responsibilities involved knowledge of recipes, special diets, quantity cooking and food service equipment
• Skills: Must have ability to perform basic arithmetic, understand measurements and follow written and oral instructions.

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.