Float Cook (Manager in training) (Webster Campus)

Stannscommunity; Village of Webster (NY); On-site; USD 60,000 - 80,000; Full time

Job summary

A leading community care facility seeks a Float Cook (Manager in training) to manage food services at their Webster campus. Responsibilities include training staff, preparing meals, and overseeing kitchen operations while ensuring compliance with health regulations. The role demands culinary experience and offers competitive pay with opportunities for growth.

Benefits

Tuition Reimbursement

403(b) Retirement Plan

Health Savings Account

Qualifications

• 5 years of culinary experience in fine dining or senior living community.
• Familiarity with various cooking methods and procedures.
• Serv Safe certification within 6 months.

Responsibilities

• Train and supervise kitchen staff in preparation and cooking techniques.
• Plan and organize daily kitchen activities and ensure quality standards.
• Maintain sanitation and proper storage of all food items.

Skills

Culinary experience

Cooking methods

Sanitation procedures

Education

Associate’s degree in Food Service

Job description

Float Cook (Manager in training) (Webster Campus)

900 Cherry Ridge Blvd, Webster, NY 14580, USA

Job Description

Posted Wednesday, June 4, 2025 at 4:00 AM

Float Cook (Manager in training)

Join us in caring for the most important people on Earth. We reward hard – working and caring professionals with competitive pay, great benefits and career growth opportunities.

St. Ann’s community is looking for a full time Manager in training for the St. Ann’s independent living facility cherry ridge, located at the Webster campus. The primary focus is to assist the production teams in providing food services to all customers at our various location s.

St. Ann’s Community offers :

• Pay range - $21.50 - $26.50/hr.
• Tuition Reimbursement and Scholarship Opportunities
• 403(b) Retirement Plan
• Health Savings Account

Job Description:

• Prepares and trains others in specified amounts according to recipes, hot and cold food items for breakfast, lunch and dinner meals as well as all special functions.
• Trains other prep and line cooks on proper cooking methods, knife skills, cooking temperatures and cooking techniques
• Review menus daily with kitchen staff in order to plan and organize the work day and to meet specific deadlines.
• Daily checks leftovers and plans to correctly utilize left over food items.
• Responsible for proper storage including properly dating and labeling all food items
• Daily tastes all food items prepared with disposable spoons to test quality standards. Makes changes in products to ensure maximum quality. Re-make food items or have plan in place to account for run outs.
• Maintains open and ongoing communication regarding all facets of the Food Service Department with Dining Director at all times.
• Reports malfunctions of equipment immediately.
• On his / her working shift conducts pre meal meetings with cooks and wait staff to ensure understanding of evening meal
• Assists with all inventory control procedures needed for ordering and end of month calculations.
• Assists with purchasing of food product.
• Oversees the shift he/she is working to include ensuring that the utility personnel are following all correct sanitation procedures as prescribed by the DOH and Cherry Ridge policies and procedures. To include correct ware washing techniques, correct washing of china, glassware, and silverware, correct floor sanitation and over all sanitation of all kitchen areas pertaining to the food service department.
• Responsible for and trains on proper handling and preparation of food in accordance with state/county sanitary regulations and assures the maintenance of food production logs during working shift.
• During his / her working shift, responsible for all kitchen staff accurately completing food temperature logs for all food prepared, food held for service, and food that is heated and cooled.
• Maintains kitchen area cooler, freezer, storeroom and other employees work areas in a clean and orderly manner.
• During his / her working shift, responsible for assuring kitchen personnel are maintaining kitchen and related areas in a clean and orderly manner.
• Responds to all resident emergencies as needed, evaluates situation and initiates corrective action as needed.
• Meets with residents on a consistent basis to ensure expectations are being met. Reports to the any concerns and challenges regarding resident quality issues
• Attends food forum meetings with residents.
• Supports front of house operations with POS, dining room service and service recovery when needed
• Performs other duties as assigned by Dining Services Director.

Candidate Requirements:

Associate’s degree (A.A.S.) In Food Service with five years of culinary experience in a fine dining or senior living community; or equivalent combination of education and experience.

Familiarity with a variety of cooking methods and procedures.

Ability to sequence and prioritize schedule demands as a line cook and determining timing for use in equipment.

Serv Safe within 6 months of employment if not currently certified.

Join us inCaring for the Most Important People on Earth

The employment policy of St. Ann’s Community is to provide equal opportunity to all persons. Our company, therefore, has made a commitment to equal employment opportunity through a positive and continuing Affirmative Action Program. No employee or applicant for employment will be discriminated against because of race, color, religion, sex, national origin, age, disability, veteran status or any other Federal or State legally-protected classes.