Lead Cook

Crown One Development LLC; Roseburg (OR); On-site; USD 26,000 - 29,000; Full time

Job summary

Crown One Development LLC in Roseburg, OR is seeking a Lead Cook to join a fast-paced production kitchen. The role includes setting up production schedules, preparing meals for up to 120 residents and guests across breakfast, lunch, and dinner, and stepping in as shift lead when the Executive Chef is absent.

The position requires a high school diploma or GED, Line Cook experience, and the ability to read menus and follow safety regulations.

Qualifications

• High school diploma or GED required.
• Experience as a Line Cook required.
• Knowledge of kitchen operations and safety rules.

Responsibilities

• Set up production schedules for staff and follow instructions from the Executive Chef.
• Prepare and present high-quality meals for up to 120 people for breakfast, lunch, and dinner.
• Supervise kitchen operations in the absence of the Executive Chef.
• Maintain cleanliness and organization per safety regulations and dress code.
• Assist with special events and parties as needed.
• Attend departmental meetings and ensure timely arrival to shifts.

Skills

Food preparation

Staff supervision

Reading menus

Safety regulations

Shift leadership

Lifting/physical stamina

Education

High school diploma or GED

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.

Lead Cook

Executive Chef Full Time Roseburg, OR, US

3 days ago Requisition ID: 1012

Salary Range: $19.00 To $21.00 Hourly

EDUCATIONAL AND TECHNICAL QUALIFICATIONS:The individual that fills thisposition must have a high school diploma or G. E. D., have sufficient experience as a LineCook, and general knowledge in the operation of a production kitchen. Must be able to supervisekitchen staff, in the absence of the Chef, work in a fast-paced environment, maintain cleanliness and organization, read menus, and prepare meals for at least 120 people for breakfast, lunch, and dinner. Must possess a current FoodHandlers permit.

PERSONAL QUALIFICATIONS:Must possess good physical health, work independently, andbe efficient, clean, and able to handle scheduled work hours. Needs to be a self-starter that requires minimal direct supervision. Must be capable of serving delicious meals with excellent visualappeal.

AUTHORITY AND ACCOUNTABILITY:Under the direct authority of and accountable to theExecutive Chef.

PROPER ATTIRE:The responsibility of the employee is to provide, and wear approved colored pants and safe, close-toed, non-slip black work shoes. Tennis shoes, sandals, moccasins, clogs or other non-safe footwear may not be worn. The Company shall provide a sufficient number of approved colored shirts and one approved name badge. If Company approved, a plain colored baseball cap will be provided and worn. A clean, neat and professional appearance shall be maintained at all times in accordance with the established dress code policy.

POSITION SUMMARY:There are full-time and part-time hourly positions. Working split shifts may be required. Set up production schedules for staff, understand, and follow written and verbal instruction from the Executive Chef, prepare and present high-quality food by following excellent cooking and preparation methods, andsupervise the kitchen when the Executive Chef is absent. Required to lift up to 50lbs.

SPECIFIC RESPONSIBILITIES:

• Read, understand, and abide by the position description, positional and general orientations, Statement of Service Standards, and all corporate and facility policiesand procedures.
• Have a basic knowledge of and comply with the facility's general and departmentalsafety rules.
• Understand basic fire and safety rules and regulations and have knowledge of the employee's area of responsibility when responding to emergencies and fire drills.
• Comprehend and adhere to all OSHA rules and regulations. Understand and have abasic knowledge of MSDS material.
• Arrive at work on time prepared to accomplish positional established duties.
• Serve as the shift leader in the absence of the Executive Chef. Control the serviceline during meal periods, preparing up to 120 meals (breakfast, lunch, and dinner). Serve meals in an expedient, attractive, and excellent manner.
• Assist with task assignments and supervise the Dish Steward,if chef is not present,assuring they are following guidelines set forth in the established procedures.
• Adhere to all Oregon State Health and Sanitation Regulations and maintain the entire kitchen area to the highest degree of organization and cleanliness at all times.
• Cook seasonal menu items including specialty salads, soups, and cold sandwiches.
• Assist with special parties, events, and all programs requiring food.
• Prep food and bake utilizing established facility specifications. Receive shipments,assure accuracy, and store delivered food items in the proper place.
• Carry out all other appropriate tasks as directed by the Executive Chef or Executive Director
• Perform all other appropriate responsibilities as assigned by the Executive Chef.
• Attend all departmental, facility, and other meetings and in-services as required by thedepartmental supervisor.
• Meet all new residents within your scope of service and assist them in their move-inand orientation process.
• Maintain a friendly and warm resident relationship within the "family" spirit of thefacility.

Note: Management retains the right to add or otherwise change the duties of this position at any timeat its sole discretion.