Cook II- Full Time

The-Glen-At-Scripps-Ranch-Ccrc-LL; San Diego (CA); On-site; USD 25,000 - 33,000; Full time

Job summary

The Glen Scripps Ranch in San Diego is seeking a Full Time Cook II who will prepare and serve items per standardized recipes. Weekend availability is required, with shifts from 11:30a to 8:00p.

Responsibilities include preparing a variety of meats, seafood, vegetables, and other items, ensuring quality, safety, and sanitation. Field-related duties include daily prep, banquets, catering, and special events.

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.

Responsibilities

• Prepare and serve all food items based on standardized recipes to include sauces, sautés, boils, braises and roasts as well as fries, steams, grills, bakes and short order cook.
• Prepares a variety of meats, seafood, poultry, fish, vegetables and other food items for cooking, assuming 100% responsibility for quality of products served.
• Assist in food prep assignments to include daily prep, special functions, banquets, catering, holiday and special events.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Plans food production to coordinate with meal serving hours and determines amount and type of food and supplies required for daily menus.

Skills

Cook experience

Job description

The Glen Scripps Ranch is looking for a Full Time Cook II position.

Schedule-Weekend availability hours: 11:30a-8pm

GENERAL SUMMARY:

The Cook II is responsible for the preparation of all food items based on standardized recipes.

PRINCIPLE DUTIES:

Responsible for preparing and serving all food items based on standardized recipes to include, but not limited to: sauces, sautés, boils, braises and roasts items as well as fries, steams, grills, bakes, and short order cook.

Prepares a variety of meats, seafood, poultry, fish, vegetables and other food items for cooking, assuming 100% responsibility for quality of products served.

Assist in food prep assignments to include daily prep, special functions, banquets, catering, holiday and special events.

Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.

Plans food production to coordinate with meal serving hours and determines amount and type of food and supplies required for daily menus. Ensures that excellence, quality, temperature and appearance of food are preserved.

Follows all safety procedures when handling kitchen equipment and complies with department sanitation standards and personal hygiene/uniform standards.

Performs other duties as required and assigned by Chefs and/or supervisor.

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.