Lead Cook - Full Time

Ridgeview; San Diego (CA); On-site; USD 34,000 - 37,000; Full time

Benefits offered by this job

401k match

Tuition assistance

On-demand pay

Job summary

Ridgeview is seeking a Cook Supervisor to help manage daily kitchen operations and uphold high standards of food quality and presentation. The role involves supervising kitchen staff, coordinating with the Chef de Cuisine, and ensuring meals meet prescribed orders and safety regulations.

Responsibilities include assisting with orders and production sheets, overseeing safety training, and planning production around meal serving times.

Qualifications

• Ability to plan and organize work, to interpret instructions, recipes, specifications and standards.
• Health care food & beverage experience preferred
• Knowledge of kitchen equipment operations and maintenance; some nutrition knowledge
• Formal culinary education strongly preferred
• Minimum of one year experience as Lead Line Cook in a hotel, restaurant, or club with fine dining

Responsibilities

• Supervise kitchen staff during daily assignments and assist Chef de Cuisine as needed.
• Ensure plates meet high presentation standards and are properly portioned.
• Assist with food orders, production sheets, and catering/event functions.
• Maintain safety procedures and train staff on safety practices.
• Plan meal production to align with serving hours and ensure quality, temperature, and appearance.

Skills

Plan & organize work

Interpret instructions/recipes

Safety procedures

Leadership/ supervision

Nutrition knowledge

Education

Formal culinary education

Job description

Schedule: Thursday-Mondays (10:30AM-7PM)

Wage: $25.50-26.50

• LOTS of growth opportunity in a stable & beautiful work environment.
• Full-time Benefits include PTO, Holidays, Medical, Dental, Vision, Life Insurance, and more.
• 401k with employer match.
• Tuition Assistance.
• Access to on-demand pay.

GENERAL SUMMARY:

The Cook Supervisor assists in the proper preparation of the planned menu and helps supervise all kitchen employees. In the absence of the Chef de Cuisine or Sous Chef the Kitchen Supervisor will assume responsibility for the kitchen.

PRINCIPLE DUTIES:

• Helps supervise the kitchen staff in all aspects of daily assignments, as required. Informs the Chef de Cuisine of all activities and operational problems, making suggestions for improvement and corrections as needed.
• Assists in daily shift change walk-through of kitchen staff. Ensures that each plate leaving the kitchen meets high presentation standards, is a quality product and is properly portioned.
• Assists with food orders, production sheets and related material. Assists the Chef de Cuisine and Sous Chef in executing all catered and special functions.
• Supervises staff daily ensuring they are working safely and following all safety procedures and policies. Provides coaching in safety procedures and conducts safety training on a regular basis.
• Ensuring meal periods and breaks are taken in a timely manner.
• Manage the temperature control logs, cooling logs, ROP, HACCP policies and procedures.
• Coaches, counsels and conducts disciplinary action with staff when appropriate.
• Responsible for preparing and serving all food items per standardized recipes to include, but not limited to: soups, stocks, sauces, boils, braises, short order and roasts items as well as fries, steams, grills, bakes, sautés and short order cook.
• Assist in restocking, rotation of supplies and food safety.
• Plans food production to coordinate with meal serving hours and determines amount and type of food and supplies required for daily menus. Ensures that excellence, quality, temperature, and appearance of food are preserved.
• Responsible for preparing & serving meals in accordance with physician prescribed order, if applicable preparation of therapeutic meals to include but not limited to, puree, mechanically and chopped & IDDSI modify diets.
• Adheres to local, state, and federal regulations for sanitation and infection control standards.
• Performs other duties as required and assigned by Chefs and/or Director.

QUALIFICATIONS:

• Minimum of one year experience as Lead Line Cook in a hotel, restaurant, or club with fine dining
• Health care food & beverage experience preferred
• Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet
• Formal culinary education strongly preferred
• Ability to plan and organize work, to interpret instructions, recipes, specifications and standards

CRITICAL FUNCTION:

• This position is essential to the safety of our residents and staff; and to the operation and function of the community. Employee may be recalled to report to work for an emergency, unusual occurrence, resident care need, visit from regulatory/governing agencies or any other event deemed necessary by the Executive Director, Administrator, and designee.