Cook - Oakbridge

Vicars Landing 1; Ponte Vedra Beach (FL); Sur place; USD 27 000 - 38 000; Plein temps

Résumé du poste

Vicars Landing 1 is seeking a cook responsible for preparing meats, vegetables, soups, and sauces for Health Center and Independent Living Members. Follow standardized recipes, manage portions, and maintain sanitary practices for daily meal service.

The role requires using leftovers, adhering to dietary requirements, and ensuring accuracy in temperature logs and work cleanliness. The position emphasizes timely meal production and teamwork.

Qualifications

• Education: High school diploma required; culinary training preferred.
• Experience: minimum two years as a cook in a hotel, fine dining restaurant, club health care facility or similar institution.
• Knowledge of recipes, special diets, quantity cooking and food service equipment.

Responsabilités

• Prepares soups, stocks, and sauces; boils, braises and roasts items per recipes; maintains temperature logs.
• Plans daily menus and ensures supplies are obtained for meal production.
• Prepares and directs the preparation of all food following recipes and special diets; ensures proper portioning and serving.
• Performs other duties as assigned.

Connaissances

Sanitation

Temperature control

Teamwork

Formation

High school diploma

Culinary training

Description du poste

Job Details

Job Location: Ponte Vedra Beach, FL 32082

Job Summary

Cooks are responsible for preparation of meats, vegetables, soups, sauces, etc. for three meals for both the Health Center and Independent Living Members. 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. This duty is performed about 40% of the time.
2. 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. This duty is performed about 10% of the time.
3. 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. This duty is performed about 15% of the time.
4. Maintains assigned workstation in a safe and sanitary condition. This duty is performed about 10% of the time.
5. Maintain acceptable standards of personal hygiene and comply with the department dress code. This duty is performed about 5% of the time.
6. Attends in-service training and education sessions as assigned. This duty is performed about 5% of the time.
7. Performs specific work duties and responsibilities as assigned by supervisor. This duty is performed about 5% of the time.
8. Reports to work as scheduled. Excellent attendance is most important for delivery of the best service to the members and not to over burden fellow employees. This duty is performed about 10% of the time.
9. Perform any other related duties as required or assigned.

Qualifications, Skills, Abilities & Competencies

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