Cook - Senior

ADP, Inc.; Boca Raton (FL); On-site; USD 42,000 - 56,000; Full time

Job summary

ADP, Inc. in Boca Raton, FL is seeking a Senior Cook to lead daily food preparation, ensure quality and safety, and mentor junior cooks. You will improve operations by coaching staff and implementing better processes while maintaining cleanliness standards.

The role requires 3–5 years cooking experience in hotels, restaurants or clubs, strong English communication, and the ability to plan and coordinate meal production with service hours.

Qualifications

• Ability to communicate effectively in English, including following instructions and asking for clarification.

Responsibilities

• Food Preparation: Prepares soups, stocks, sauces; coaches others to do the same.
• Safety: Maintains safe and sanitary work stations; ensures proper cooler temps and safety practices.
• Learning and Development: Leads pre-shift discussions; coaches team to accelerate skill development.
• Additional Responsibilities: May support dishwashing; performs other duties as assigned by Chef.

Skills

English communication

Planning & organizing work

Kitchen equipment knowledge

Nutrition knowledge

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Cook - Senior

Full Time Culinary Services Boca Raton, FL, US

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:

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:

• Ability to communicate effectively in English, including following instructions and asking for clarification. Able to perform simple arithmetic, measurements and conversions.
• 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.

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.