First Cook Restaurant

hebrewseniorlife; United States; On-site; USD 40,000 - 60,000; Full time

Job summary

Hebrew SeniorLife is seeking a skilled cook to prepare entrees, vegetables, salads and desserts for residents, following standardized recipes, menus and dietary sheets. You will work across kitchen stations, supervise staff in the absence of the Sous Chef and train new team members to ensure safe, sanitary and timely meal service.

The role requires attention to portion control, temperature controls and inventory management, with daily production meetings and adherence to kosher or other dietary

Qualifications

• Must follow standardized recipes and dietary sheets.
• Ensure proper food temperature and sanitation.
• Train and supervise kitchen staff as needed.
• Coordinate daily production with Sous/Exec Chef.
• Maintain accurate inventory and waste control.

Responsibilities

• Prepare and present foods per recipes and production sheets.
• Thaw and prep frozen items on schedule.
• Ensure proper temperatures and attractive plating.
• Monitor daily inventory and prep for menus.
• Delegate tasks and manage production goals.
• Train staff on equipment use and cooking techniques.
• Maintain cleanliness and safety in all work areas.
• Read and execute Banquet Event Orders as needed.
• Assist in banquet and event service.

Job description

I. Position Summary:

Responsible for safely and sanitarily preparing palatable entrees, vegetables, salads and desserts for all customers ensuring compliance with proper amounts of all foods on the menu in accordance with dietary spread sheets and production sheets, standardized recipes, preparation methods, portion control, time schedules, and sanitary standards as well as serving procedures for all regular and special diets. Responsible for execution of all items to be cooked and prepped according to daily production sheets. Demonstrate a strong commitment to the philosophy and goals of the mission of Hebrew SeniorLife and recognize resident/patient dignity and choice in aspects of daily life. Strive to make every encounter with a resident/patient into a positive and meaningful experience and opportunity, while providing safe and efficient quality of care. Work on all work stations in every kitchen. Provides orientation and training to new and developing staff members. Has direct contact with residents and responds to requests in a timely manner. Supervises and instructs all kitchen staff concerned with food preparation and service in the absence of the Sous Chef.

II. Position Responsibilities:

• Responsible for production and presentation ensuring all food is being cooked and prepped according standards administered by Sous Chef and Executive Chef.
• Pull and thaw frozen foods according to schedule in order to ensure their wholesomeness.
• Ensure all foods are held and served at proper temperatures and are attractively presented.
• Complete daily product inventory of all items that need to be prepped for the days' menus and specials.
• Delegate daily production requirements as necessary.
• Manage daily production goals.
• Coach and train employees on equipment use, reading recipes, cooking techniques, time management, proper knife skills, labeling and storage.
• Assist in the establishment of cooking procedures and methods including development of recipes.
• Understand the detail of daily menus when serving.
• Ensures that the proper amounts of entrees, vegetables, desserts and salads are produced according to the menus and work production sheets in accordance with standardized recipes and preparation methods, portion control, time schedules, and special diet needs.
• Responsible to ensure that all food in the walk-in refrigerators and freezers is covered, labeled, and dated to ensure all food is being properly rotated.
• Properly uses, cleans, maintains, and stores equipment, identifying and taking appropriate action with any maintenance issues that exist.
• Ensure that all work areas, storage areas, utensils, and equipment are cleaned, sanitized, and maintained in an orderly fashion according to the latest regulations [local, state, federal, Kosher (if applicable)].
• Responsible for compliance with industry food safety standards.
• Responsible for controlling of inventory and supplies to minimize waste.
• Log temperatures of all food to be served and report any temperatures that exceed industry standards to management.
• Adhere to pertinent safety rules, uniform code, jewelry policy, personal hygiene policy and state and federal regulations.
• Taste and smell food to determine quality and palatability.
• Responsible for meals going out at a timely manner. Works directly with Sous and Exec Sous to ensure proper execution of specials.
• Attend in-service education meetings and workshops at the request of administration.
• Follow modified diets in accordance with diet spreads as approved by Sous Chef / First cook, or the consulting dietitian.
• Read and execute Banquet Event Orders (BEO) to handle functions autonomously.
• Maintaining high standards of quality in food preparation by the use of standardized recipes, proper cooking methods, portion control, making sure cold foods are served cold, hot foods are served hot.
• Make Sous Chef aware of product needed by creating an order list of items that will be needed for later in the week to ensure smooth production
• Attend daily production meetings for review of days' work and upcoming events.
• Attend in-service training sessions together with co-workers to keep abreast with current knowledge in the field of nutrition and dietary related personnel, as well as general in-services.
• Cooperate and coordinates work activities with co-workers to ensure a smoothly run department.
• Perform assigned job related duties or special projects assigned by the Sous Chef.
• Able to handle work in a fast paced environment
• To be able to work the ticket line with speed and skill
• To expo and direct team members through service, to keep the flow of the restaurant moving quickly and efficiently

III. Core Competencies:

• Understands cuts of meat and fish.
• Able to streamline work volume and multi-task.
• Able to engage and train colleagues.
• Knowledge of knife skills and safety.
• Ability to read, speak, and understand English to execute food order slips well, while working under pressure in a fast paced environment.
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