Cook III

Ridgecrest-Village; Davenport (IA); On-site; USD 23,419 - 33,062; Full time

Job summary

Ridgecrest-Village in Davenport seeks a Cook III to accurately prepare, portion, cook, and present a variety of hot and cold dishes for meals and special events. You will lead kitchen tasks, supervise junior staff, and ensure consistent quality and safety in all prep and service steps.

Responsibilities include following complex recipes, managing inventory, coordinating with dining services, and maintaining production records.

Qualifications

• Experience in high-volume restaurant or institutional kitchens.
• Ability to follow complex recipes and plating standards.
• Proven leadership experience in supervising kitchen staff.

Responsibilities

• Prepare, portion, cook, and present hot and cold foods for meals and events.
• Lead kitchen staff and train junior cooks.
• Maintain inventory and order supplies.
• Ensure food safety and sanitation compliance.
• Follow menus and recipe directions precisely.
• Record production and assist with production planning.

Skills

Cooking

Food preparation

Lead cook

Inventory management

Food safety

Tools

Production software

Job description

Job Overview:The Cook III will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include breakfast, lunch, dinner, and special/catered events. The general responsibilities of the position include those listed below, but sometimes may vary with the position. These responsibilities may differ among accounts, depending on business necessities and facility requirements.General Responsibilities:May produce food and serve residents ala carte or may operate a grill station.Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry, or fish for culinary use.Always provides the highest quality of service to residents.Tastes products, reads menus, estimates food requirements, check production, and keep records to accurately plan production requirements and requisition supplies and equipment.May clean and sanitize workstations and equipment and must follow all facility and regulatory rules and procedures.Attends all allergy and foodborne illness in-service training.Reports all accidents and injuries in a timely manner.Complies with all company safety and risk management policies and procedures.Participates in regular safety meetings, safety training and hazard assessments.Attends training programs (classroom and virtual) as designated.Produces small to large batch goods using advanced and full range of classical and contemporary cooking, plating, and garnishing techniques. Follows complex recipes and/or product directions for preparing, seasoning, cooking, tasting, carving, and serving soups, meats, vegetables, desserts, and other foodstuffs for consumption in the facility.May assist with the supervision of kitchen personnel.Selects recipes per menu cycle, prepares bakery items, receives inventory, moves, and lifts food items and supplies and prepares meals for residents requiring special diets.Serves as a lead cook guiding and assisting in the training of less experienced cooks.Under minimal supervision, independently performs advanced cooking duties in preparing food items to be served to residents.May have oversight over the production staff and assign tasks.May use production software to enter pre- and post-production data software.May take inventory, and/or enter inventory into the production.Demonstrates competency in skills mandated by required education and training.May perform other duties and responsibilities as assigned.Job Overview:The Cook III will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include breakfast, lunch, dinner, and special/catered events. The general responsibilities of the position include those listed below, but sometimes may vary with the position. These responsibilities may differ among accounts, depending on business necessities and facility requirements.General Responsibilities:May produce food and serve residents ala carte or may operate a grill station.Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry, or fish for culinary use.Always provides the highest quality of service to residents.Tastes products, reads menus, estimates food requirements, check production, and keep records to accurately plan production requirements and requisition supplies and equipment.May clean and sanitize workstations and equipment and must follow all facility and regulatory rules and procedures.Attends all allergy and foodborne illness in-service training.Reports all accidents and injuries in a timely manner.Complies with all company safety and risk management policies and procedures.Participates in regular safety meetings, safety training and hazard assessments.Attends training programs (classroom and virtual) as designated.Produces small to large batch goods using advanced and full range of classical and contemporary cooking, plating, and garnishing techniques. Follows complex recipes and/or product directions for preparing, seasoning, cooking, tasting, carving, and serving soups, meats, vegetables, desserts, and other foodstuffs for consumption in the facility.May assist with the supervision of kitchen personnel.Selects recipes per menu cycle, prepares bakery items, receives inventory, moves, and lifts food items and supplies and prepares meals for residents requiring special diets.Serves as a lead cook guiding and assisting in the training of less experienced cooks.Under minimal supervision, independently performs advanced cooking duties in preparing food items to be served to residents.May have oversight over the production staff and assign tasks.May use production software to enter pre- and post-production data software.May take inventory, and/or enter inventory into the production.Demonstrates competency in skills mandated by required education and training.May perform other duties and responsibilities as assigned.