Cook II Lead

Front Porch; Claremont (CA); On-site; USD 34,000 - 38,000; Full time

Benefits offered by this job

Full-time benefited

Job summary

Front Porch's Claremont Manor Retirement Community is seeking a Lead Cook to prepare meals for residents under the supervision of the Dining Services Director or Executive Chef. You will execute menus, maintain high-quality food appearance and taste, and contribute to guest satisfaction and profitability.

The role includes daily food preparation in pantry, fry stations, or other kitchen areas, with responsibilities for cost control and adherence to safety standards.

Qualifications

• High School diploma or GED is required.
• Food Handlers' certification from local health department is required.

Responsibilities

• Lead cook and prepare meals per menu ensuring quality and attractive presentation.
• Supervise cooks, assistant cooks, and kitchen staff in daily operations.
• Ensure sanitation, health code compliance, and safe handling of food and equipment.
• Coordinate food preparation timing to meet service schedules and guest needs.
• Assist in menu planning and training to control costs and maintain quality.

Job description

Claremont Manor Retirement Community

Pay Range: $25.00 - $27.50

Full-Time Benefited (Shifts will vary)

Summary

Under the supervision of Dietary Services Director or Executive Chef, the role of our Lead Cook, is to prepare culinary delights for our residents and execute the menu, ensuring a high level of performance, guest satisfaction and profitability. Residents' satisfaction in our Community revolves around the food appearance, high quality of the food and overall dining experience. The Sous/Lead Cook II, is responsible for the daily preparation of food items in the pantry, fry stations or other areas of the kitchen.

Detailed responsibilities

• Cook 2 Lead
• Provides quality Customer Service efficiently to residents, families, co-workers and vendors in a manner to ensure satisfaction.
• Comply with Standards of Service and assists in assuring the same from all kitchen employees.
• Participate in actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed.
• Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling by training kitchen and dining room employees on how to handle leftover food items.
• Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards.
• Assists in developing standardized recipes.
• Assists in menu planning as directed by the Director of Dining Services and/or Executive Chef.
• Responsible for appropriate quantities of food needed to meet menu requirements.
• Responsible for care and cleanliness of equipment and of related work areas.
• Assures timing of preparation to meet service schedules.
• Demonstrates alertness to maintain efficient operation of assigned area.
• Performs all duties in a safe and efficient manner. Wears safety equipment as required for the job. Reports any safety hazards and/or accidents to supervisor.
• In conjunction with the Dietary Services Director or Executive Chef, establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit-oriented and cost saving ideas/activities.
• Establish and require strict adherence to health department sanitation and food handling guidelines.
• The Cook Lead must maintain effective communication within the kitchen, be responsive to staff suggestions and concerns and work to resolve problems.
• Maintain effective working relationship with kitchen and dining room management, staff, residents and all other departments.
• Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection.
• Follows highest standards of cleanliness. Follows all federal, state and corporate policies, health codes and guidelines in preparation and handling of foodstuffs.
• Follow department safety standards, practice correct body mechanic techniques and participate in campus-wide safety programs.
• Attends all mandatory in-service meetings. Complies with all department and facilities policies and procedures.
• Understand facility's fire and disaster plans; follow established procedures during drills and actual emergencies.
• Directly and/or indirectly supervises cooks, assistant cooks, and food service workers. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws that may include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Credentials

• Essential:
• Food Handlers' certification from local health department

Education with Equivalent Qualifications

• Essential:
• High School diploma or GED

Experience with Equivalent Qualifications

• Nonessential:
• 0 Year 2-4 years related experience and/or training
• 0 Year 3-6 months related experience and/or training

Compensation Disclaimer

The actual compensation offered will depend on a wide range of factors including, but not limited to, the selected candidate's knowledge, skills, experience, training, education, and licensure/certifications (as applicable).

Front Porch is an Equal Opportunity Employer. We support all aspects of diversity and provide equal employment opportunity to all employees and applicants without regard to race, color, religion, sex, marital status, national origin, age, sexual orientation, disability or status as a veteran in accordance with the applicable nondiscrimination laws. Final candidates must successfully complete a pre-employment physical, physical abilities test, drug screen and criminal background clearance.