Cook - Senior

Sinai Residences; Boca Raton (FL); On-site; USD 42,000 - 62,000; Full time

Job summary

Sinai Residences in Boca Raton seeks a Senior Cook to prepare soups, stocks, sauces and all standard recipes safely, while coaching junior cooks to learn and grow and to seek opportunities for kitchen improvements.

You will ensure production aligns with meal serving hours, maintain high temperature and presentation standards, and uphold cleanliness on every shift, guiding the team toward operational excellence.

Qualifications

• Ability to communicate effectively in English, including following instructions and asking for clarification.
• A minimum of 3-5 years’ experience as a cook in a hotel, restaurant, club or similar institution strongly preferred.
• 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

• Prepares soups, stocks, sauces; boils, braises and roasts items as per standardized recipes. Able to coach others to do the same.
• Prepares and serves sauteed, fried, grilled, steamed and baked items as per standardized recipes. Able to coach others to do the same.
• Plans food production to coordinate with meal serving hours, preserving excellence, quality, temperature and appearance. Able to coach others to do the same.
• Creates different menu items that are well received by the residents.
• Alerts chefs and supervisors of any low inventory items and ensures items are ordered.
• Keeps work station clean while producing items.
• Supports leadership in safety practices and trains junior cooks on standards.
• Maintains assigned work station in a safe and sanitary condition.

Skills

English communication

Cook experience

Job description

GENERAL SUMMARY:

The Senior Cook is responsible for the preparation of all standard recipes in a safe manner and coaching less experienced cooks to do the same. They are responsible for helping junior members of the team learn and grow and for seeking and implementing opportunities for operational improvements. As well, they are accountable for upholding operational cleanliness standards on shifts.

PRINCIPLE DUTIES:

Essential Job Duties:

Food Preparation

• Prepares all soups, stocks, sauces; boils, braises and roasts items as per standardized recipes. Able to coach others to do the same.
• Prepares and serves all sauteed, fried, grilled, steamed and baked items as per standardized recipes. Able to coach others to do the same.
• Prepares and directs the preparation of all food served, following standard recipes and special diet orders. Plans food production to coordinate with meal serving hours, so that excellence, quality, temperature and appearance of food is preserved. Able to coach others to do the same.
• Creates different menu items that are well received by the residents.
• Alerts chefs and supervisors of any low inventory items follows through to ensure items are ordered
• Keeps work station clean while producing items

Safety

• Supports leadership in checking coolers and temp logs to ensure at appropriate levels
• Seeks opportunities and coaches less experienced team members to improve on safety and trains Junior cooks on operational standards
• Resolves safety concerns with Chefs and offers ideas to better operate a safe kitchen.
• Maintains assigned work station in a safe and sanitary condition.
• Maintains acceptable standards of personal hygiene and complies with department dress code.

Learning and Development

• Supports Chefs in looking for opportunities and ideas to solve and create a better culinary experience for our residents.
• Leads team in pre-shift discussions as well as takes the lead on event orders and follow through without supervision
• Coaches others to accelerate the skill development of the team.
• Takes in and incorporates feedback to learn and grow skills.
• Acts with a focus on the needs of the team

Additional Responsibilities

• May be responsible to off support in dishwashing if needed.
• Responsible for other job duties as assigned by Chef

QUALIFICATIONS:

1. Ability to communicate effectively in English, including following instructions and asking for clarification. Able to perform simple arithmetic, measurements and conversions.
2. A minimum of 3- 5 years’ experience as a cook in a hotel, restaurant, club or similar institution strongly preferred
3. Ability to plan and organize work, to interpret instructions, recipes, specifications and standards.
4. Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet.

PHYSICAL REQUIREMENTS/WORKING CONDITIONS:

Must be able to stand or walk for up to 8 hours per day. Must be able to bend, stoop, and stretch frequently throughout the day. Moderate to heavy physical effort needed infrequently. Manual dexterity for preparing food. Ability to use standard industrial kitchen appliances required. Must be able to lift up to 50 lbs. independently. May be exposed to extreme temperatures (freezers and stoves-range burners) for short periods of time. May be exposed to industrial cleaning chemicals. Must be able to see, hear, and communicate with others.