Lead Cook – Elevate Dining in Senior Living

Liveatlauralparke; Cupertino (CA); On-site; USD 39,000 - 49,000; Full time

Benefits offered by this job

Medical, Dental, and Vision insurance;

HSA and FSA options

Life and Disability coverage (basic)

Voluntary Accident, Critical Illness,

Identity & Fraud Protection, and Pet

Competitive benefits and 401(k) with

Referral Bonus Program - Up to $500

Generous PTO, Paid Holidays and Bereav

Employee Assistance Program & a Safe

Birthday Celebration, Service Tenure A

Career Advancement Opportunities

Tuition Reimbursement Program

Job summary

THE FORUM is recruiting a hospitality focused Lead Cook to join our team. This role performs full-scope, hands-on production cooking in the Community Culinary Services Department, ensuring superior quality and sanitary standards.

Weekend shifts and holidays are required; hourly wage and weekend differential apply. The Lead Cook will assist with training staff, help with menu development, maintain equipment, and uphold safety and sanitation policies across all venues.

Qualifications

• Ability to understand and follow instructions in English and communicate effectively and perform simple arithmetic. Ability to understand measurements and conversions.
• Three + years’ experience in a hotel, restaurant, or club with dining preferred.
• Culinary education and supervisory background desirable.
• Ability to plan and organize work, to interpret instructions, recipes, specifications, and standards.
• Knowledge of kitchen equipment operation and maintenance. Some knowledge of nutrition and diet. Senior Living experience desirable.

Responsibilities

• Assists with training and development of Cooks and Dishwashers when needed.
• Assigns work to other staff, as directed by the Executive Chef, Executive Sous Chef, or Sous Chef.
• Assists with menu development as needed.
• Maintains kitchen equipment.
• Prepares bulk production items including clean, cuts fruits and vegetables and prepares salads, fruit plates, condiments, etc.
• Maintains and monitors food safety standards including, a safe, clean, and sanitary workspace in compliance with all health and sanitation policies and procedures.
• Assists with receiving deliveries, puts away deliveries when needed, and assists with the organization of dry storage, walk-ins, and freezer using proper rotation practices.
• Assists Duties and as needed/assigned with dish and ware washing, general cleaning duties, and receiving.
• Stores all food items properly and follows proper rotation practices to avoid spoilage and waste.
• Follows instructions on daily production sheets and helps prepare production lists.
• Ensures each plate leaving the kitchen meets high presentation standards, is a quality product, properly portioned. Cold food on Cold plates and Hot food on Hot plates.
• Responsible for the direction of the kitchen in the absence of the Executive Sous Chef and Executive Chef.
• Supports the efforts of the Executive Sous Chef and Executive Chef to highlight any/all items which are running low and/or need to be ordered.
• Assists the Executives Sous Chef and in preparation and executing all catered, special and holidays events.
• Supervises Dishwashers on daily cleaning projects.
• Informs the Executive Chef of all activities and operational problems, making.
• Cross-trained to competent/proficient level in all stations (including sauté, grill, broiler, fryer) across all venues.
• Strong communication skills with the ability to articulate and delegate tasks to staff.
• Basis supervisory skills in the absence of the Executive Chef, Executive Sous Chef, or Sous Chef (open and closing responsibilities, point person to contact Executive Chef for emergencies, and promptly and appropriately report injuries, equipment issues, and other concerns).
• Trained to competent/proficient level on basic ordering (i.e., fish, produce, etc.).
• Proficient in meat butchery (beef, pork, lamb) and seafood fabrication.
• Able to work flexible schedule as required to assist in supervision of the culinary operation.
• Sets positive example for staff and identifies and reports any problems to the Executive Chef, Executive Sous Chef, or Sous Chef.
• Ability to use Point of Sale (POS) system.
• Must be able to read and communicate in English.
• Ability to work productively in a team environment.
• Maintains acceptable standards of personal hygiene and complies with department dress code.
• Attends in-service training and education sessions as assigned.

Skills

Strong communication skills

Read and communicate in English

Team supervision

Food safety standards

Education

Culinary education

Job description

THE FORUM is recruiting a hospitality focused Lead Cook to join our team. This role performs full-scope, hands-on production cooking in the Community Culinary Services Department, ensuring superior quality and sanitary standards.

Weekend shifts and holidays are required; hourly wage and weekend differential apply. The Lead Cook will assist with training staff, help with menu development, maintain equipment, and uphold safety and sanitation policies across all venues.