Lead Cook — Senior Living Kitchen Leader & Mentor

Theforum Seniorliving; Cupertino (CA); On-site; USD 39,000 - 50,000; Full time

Benefits offered by this job

Medical, Dental, Vision insurance

HSA and FSA options

Life and Disability coverage (basic &/

Voluntary Accident, Critical Illness,

Job summary

THE FORUM is recruiting for a hospitality focused Lead Cook to join our team. This position is responsible for full-scope, hands on production cooking in the Community Culinary Services Department, maintaining a superior level of quality service and cleanliness at all times.

Hourly Wage: $ 28.21- $35.69, Weekend Differential Pay: $ 2.00 per hour, and AM Shift with weekend/holiday availability. We offer medical, dental, vision, 401(k) with match, PTO, and more.

Qualifications

• Ability to understand and follow instructions in English and communicate effectively, and perform simple arithmetic.
• 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.
• 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 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...).
• Trained to competent/proficient level on basic ordering (i.e., fish, produce, etc.).
• Proficient in meat butchery 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

Supervisory experience

English communication

Team leadership

Education

Culinary education

Hotel/restaurant experience

Tools

POS system

Job description

THE FORUM is recruiting for a hospitality focused Lead Cook to join our team. This position is responsible for full-scope, hands on production cooking in the Community Culinary Services Department, maintaining a superior level of quality service and cleanliness at all times.

Hourly Wage: $ 28.21- $35.69, Weekend Differential Pay: $ 2.00 per hour, and AM Shift with weekend/holiday availability. We offer medical, dental, vision, 401(k) with match, PTO, and more.