Cook - Oakbridge

VICARS LANDING; Palm Valley (FL); On-site; USD 32,000 - 52,000; Full time

Job summary

VICARS LANDING in Florida is seeking an experienced cook for our Health Center and Independent Living Members. You will prepare meats, vegetables, soups, sauces, and other items following standardized recipes and ensure safe, sanitary kitchen practices.

The role requires at least a high school diploma with culinary training and a minimum of two years’ experience in a kitchen, healthcare facility, or similar setting. Strong arithmetic, measurements, and instruction-following skills are essential.

Qualifications

• High school diploma is required plus culinary training.
• Minimum two years as a cook in a health care facility, hotel, or similar.
• Ability to follow written and oral instructions and understand measurements.

Responsibilities

• Prepare soups, stocks, and sauces; boil, braise and roast as per recipes.
• Maintain food production records and temperature logs.
• Prepare and direct the preparation of all foods following recipes and special diet orders.
• Coordinate meal production with serving times to preserve quality, temperature, and appearance.
• Maintain sanitary workstation and comply with department dress code.

Skills

Cooking

Sanitation & safety

Menu planning

Education

High school diploma + culinary training

Job description

Overview

Location: Oak Bridge - Ponte Vedra Beach, FL 32082. Cooks are responsible for the preparation of meats, vegetables, soups, sauces, and other items for three meals for both the Health Center and Independent Living Members. Responsibilities include sanitary handling and preparation of food, using standardized recipes, meeting daily meal schedules, serving required portions, utilizing leftovers, and caring for and cleaning equipment.

Responsibilities

• 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. This duty is performed about 40% of the time.


• Determines amount and type of food and supplies, including pre-prep for daily menus, and ensures supplies are obtained from storage areas in adequate time for meal production. This duty is performed about 10% of the time.


• 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 are preserved. Ensures all meals, including To Go orders, are portioned correctly. Follows guidelines on food production sheets. Tastes all food before serving to residents. This duty is performed about 15% of the time.


• Maintains assigned workstation in a safe and sanitary condition. This duty is performed about 10% of the time.


• Maintains acceptable standards of personal hygiene and complies with the department dress code. This duty is performed about 5% of the time.


• Attends in-service training and education sessions as assigned. This duty is performed about 5% of the time.


• Performs specific work duties and responsibilities as assigned by supervisor. This duty is performed about 5% of the time.


• Reports to work as scheduled. Excellent attendance is important for delivering the best service to members and not overburdening fellow employees. This duty is performed about 10% of the time.


• Performs any other related duties as required or assigned.

Qualifications

• Education: High school diploma is required plus additional culinary training. 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 requiring knowledge of recipes, special diets, quantity cooking, and food service equipment.