Cook Taylors

SAINT JOHNS COMMUNITIES INC; Milwaukee (WI); On-site; USD 22,000 - 33,000; Full time

Benefits offered by this job

Tuition reimbursement

Scholarship opportunities

Fitness center access

Holiday bonuses

Job summary

Saint John’s Communities in Milwaukee is seeking a Cook for Taylor’s Fine Dining. The role participates in producing luncheon and dinner meals, supports events, and ensures compliance with health regulations.

You will work with the Dining Director and Executive Chef to deliver high-quality meals in a gracious setting. Ideal candidates have a background in fine dining or healthcare food service, strong kitchen skills, and the ability to follow recipes precisely.

Qualifications

• Must have 2 years’ experience in a fine dining or healthcare environment with demonstrated skill in quality meal production.
• Must have or obtain Servsafe Certification within 6 months of hire.
• Must read, write, and speak English in an understandable manner.
• Must demonstrate dependability and excellent communication and problem-solving skills.
• Must be able to work flexible hours to meet scheduling requirements.

Responsibilities

• Performs hot and cold food production to meet meal schedules and quality standards.
• Reads and follows standardized recipes to ensure consistent product quality and yield.
• Cooks to-order items and batch cooks as required for the menu.
• Maintains sanitation and cleanliness in the kitchen and follows safety procedures.
• Communicates with the Executive Chef about items needed to order.

Skills

Food preparation

Sanitation

English proficiency

Teamwork

Education

High School Diploma or GED

Associate degree in culinary arts or two years of education

Chef Certification preferred

Tools

ServSafe Certification

Job description

Join the Saint John’s Dining Team!

We’re looking for great people to join our team and be part of a community where your work truly makes a difference. At Saint John’s, our Dining Department offers multiple dining venues and a variety of service styles, from casual to elevated dining experiences. This variety provides opportunities to cross-train, learn new skills, explore different areas of hospitality, and grow your career within our department. We offer competitive pay, weekend differentials, holiday bonuses, annual raises, excellent benefits, tuition reimbursement, scholarship opportunities, and access to amenities like our fitness center, pool, and fitness classes. Come work with us, build meaningful connections with our residents and coworkers, and discover the many ways you can grow and thrive at Saint John’s!

JOB TITLE: Cook — Taylor’s Fine Dining

REPORTS TO: Director of Dining and Hospitality

FLSA CATEGORY: Non-Exempt-Hourly

JOB OBJECTIVE:

Participates in the production of luncheon and dinner meals for Taylor’s and organizational special events in a gracious appealing manner according to all State/Federal regulations/codes and Saint John’s policies, procedures, and practices. Works together with all members of the community to uphold and further the mission, vision, principles, and values of Saint John’s Community.

ESSENTIAL DUTIES:

1. Performs scheduled hot and cold food production duties efficiently to meet established meal schedules/service and quality control standards of Taylor’s Restaurant. Evaluates wholesomeness, palatability, temperature, portion control, temperature, and presentation.

2. Assists Food Service staff; to read/correctly interpret/follow standardized recipes to ensure consistent product quality, yield, a wide variety of cooking methods and appropriate service and set-up in Taylor’s; brings any performance-related issues to the Dining Director or Executive Chef.

3. Participates in meetings with departmental staff to review menus, production requirements, resolve concerns. Keeps up on sanitation in the Kitchen. Sweeps, mop floors, takes out garbage, clean ovens, and all kitchen equipment.

4. As directed, pulls/labels/date meats for weekly menus. Will communicate to the Executive Chef when items are needed to order.

5. Cooks to-order items and/or batch cooks steaks, hot sandwiches, fried items, and vegetables as required by the menu; purees/grinds/chops meats and other foods as required for individualized diets.

6. Follows correct food handling procedures; uses disposable spoons for food sampling, thaws foods in refrigerator or sealed under cold water, cools leftovers in shallow (under 2″) pans, covers/dates/labels leftover perishables and uses within 72 hours, uses separate cutting board for meats and produce to avoid cross-contamination, stores raw meats below cooked products to avoid cross-contamination,

uses thermometers to ensure that products are out of 45° to 140° danger zone during preparation/storage/service, wears disposable gloves/uses utensils as appropriate, uses only sanitized knives/utensils, maintains work areas and food processing equipment in a clean/sanitary/orderly manner, at all times. Ensures all staff understands and follows.

1. Standardizes recipes and food production methods/procedures; Suggests/tests menu and recipe ideas for inclusion and completes daily food production utilization records as required.

2. Assures that all resident/client rights are always maintained. Reports any violations or suspected deviations immediately, according to Saint John’s policy.

3. Maintains confidentiality of all department and organizational information.

4. Knows and follows existing lines of communication and authority.

5. Works tactfully and cooperatively with residents, clients, families, visitors, and staff throughout the organization.

6. Attends in-services, meetings, seminars as required and changes schedule or works overtime to meet the needs of the residents.

All Employees Must Foster Person Centered Care/Professional Integrity and Responsibility

1. Act with honesty and openness in all resident/family/ responsible party and employee contacts. Function as Saint John’s Communities Ambassadors to maintain a working environment that values respect, fairness, inclusiveness, and integrity. Promote a responsible workplace in recognition and support of the boundaries of people with whom we work and serve.

2. Demonstrate commitment to the person-first philosophy that gives residents the power of choice. Function as a community member within the principles and practices that guide care and services through knowing and honoring ++the person before the task++. In this vein, we will:

• Foster relationships between residents, family and staff.
• Know each person as an individual who can and does make a difference.
• Nurture the spirit as well as the mind and body.
• Promote growth and development for all.
• Create an environment that meets the physical, social, emotional, intellectual, spiritual and occupational needs of individuals and the community.

KNOWLEDGE, SKILLS, ABILITIES, QUALIFICATIONS:

1. High School Diploma or GED. Associate degree in culinary arts or two years of education from an Accredited College or equivalent training. Chef Certification preferred.
2. Must have 2 years’ experience in a fine dining or healthcare environment with demonstrated skill in quality meal production.
3. Must have or obtain within 6 months of hire from the National Restaurant Association “Servsafe” Certification.
4. Must demonstrate the ability to comprehend and follow established procedures and a range of verbal/written instructions with a high degree of accuracy, judgment, and decision making to organize and manage workflow.
5. Must read, write, and speak English in an understandable manner.
6. Must demonstrate dependability and excellent communication and problem-solving skills, be honest, exhibit a warm, cheerful, caring manner and be regularly at work, on time, as scheduled.
7. Must have the ability to adapt to changing organizational needs, work flexible hours to meet the scheduling requirements.
8. Must be professional in actions, neat attire appropriate to the position, excellent customer service skills, and desire to work with and serve older adults.

WORK SETTING/ENVIRONMENT:

(The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.)

Work is performed in well-lit areas, standing for long periods of time, with continuous exposure to noise, high humidity, wetness, and temperatures up to 85°F. There is continued exposure to burns and bodily injuries during frying/grilling with grease/oil, handling/lifting heavy, hot food pans, processing fruit and vegetables and meats, walking on wet or greasy floors or when operating slicing and food processing equipment. There are frequent exposures to temperatures between 0° to 40°F when preparing/storing/retrieving salads/other cold items from refrigerator/freezer and frequent exposures to electrical and/or mechanical equipment hazards with occasional exposure to hazardous cleaning chemicals. Seldom are there exposures to blood/body fluids.

EQUIPMENT USED:

Commercial ovens, steamer, mixer, blender, food processor, garbage disposal, slicing machine, ranges, broiler, steam table, microwave oven, deep fryer, toaster, sink, knives, ladles, scoops, other utensils, large pots, pans, measuring cups, chafing dishes, menus, printed forms, phone, computer, fax machine pencils/pens.

PHYSICAL/SENSORY COGNITIVE REQUIREMENTS TO PERFORM THE ESSENTIAL JOB FUNCTIONS

The physical demands described here are representatives of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The phrases “occasionally,” “regularly,” and “frequently” correspond to the following definitions: “occasionally” means up to 1/3 of working time, “regularly” means between 1/3 and 2/3 of working time, and “frequently” means 2/3 and more of working time.

Physical Strength: Must be able to frequently push/pull/lift/move objects weighing up to 35 pounds and occasionally push/pull/move food carts weighing over 50 pounds.

Manual Dexterity: Must be able to continuously perform moderately difficult manipulations when slicing/chopping/paring food and setting equipment time/temperature controls.

Coordination: Must be able to continuously perform tasks requiring hand/eye coordination and steadiness of motion as when using food service tools and equipment, measuring ingredients, portioning food, and pouring liquids.

Mobility: Must be able to continuously stand and walk for prolonged periods; reach over the shoulder, twist, bend to the floor and frequently remain in uncomfortable positions for prolonged periods, as when bending over work or stove.

Speech: Must be able to frequently speak clearly and make self understood in face-to-face interactions with food service staff and occasionally when speaking to staff, residents, and customers of Taylor’s.

Emotional Stability: Must be able to continuously deal effectively with stress created by a noisy kitchen environment, changing menu requirements, mealtime schedules, multiple tasks, residents’ requests, unhappy customers, or staff.

Vision: Must be able to frequently discriminate colors and see objects closely to read food labels, menus, and to ensure presentation is to standard.

Hearing: Must be able to continuously hear normal sounds and voice patterns within a moderately noisy kitchen environment.

Smell: Must be able to continuously assess food wholesomeness and distinguish differing food aromas, spoiled foods.

Taste: Must be able to continuously distinguish separate flavorings, seasonings, etc.

Concentration: Must be able to continuously concentrate on moderate detail with frequent interruption when reading recipes/menus/production records.

Attention Span: Must be able to continuously attend to tasks and function for more than 60 minutes at a time.

Conceptualization: Must be able to frequently understand and relate to specific ideas generally several at a time. Must frequently understand and use concepts behind specific ideas, such as cooking characteristics of meats/other foods, recipe standardization, modified diet rationale, use of commercial equipment.

Memory: Must be able to continuously remember verbal and written tasks/assignments for a full shift.

EMPLOYEE RESPONSIBILITY IN AN EMERGENCY:

Must know, understand, and comply with all emergency procedures and be able to assist with resident evacuation if necessary and all safety, security, infection control and hazardous materials policies and procedures.

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| 1. This job description is not intended to be all-inclusive. The employee will also perform other reasonably related business duties as assigned by the supervisor or other management. 2. Management reserves the right to change job responsibilities, duties, and hours as needs prevail. This document is for management communication only and not intended to imply a written or implied contract of employment. 1. I have read and understand this job description. I agree to accept the responsibilities and duties as outlined with or without reasonable accommodation.
Employee Signature: Date: |
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Supervisor Signature: Date: |

Revised:4/2023