Line Cook

St. Ann’s Community; City of Rochester (NY); On-site; USD 22,041 - 27,069; Full time

Benefits offered by this job

Tuition Reimbursement

403(b) Retirement Plan

Discounted monthly Bus passes

Door Dash Pass

Job summary

St. Ann’s Community is hiring a full-time Line Cook for the Portland Campus to ensure food is safely cooked and attractively presented. The role involves preparing meals, adhering to cooking standards, and maintaining a clean work environment.

Qualified candidates should have 2-3 years of cooking experience in a fine-dining setting. The position offers a pay range of $16.00 - $19.65/hour and includes benefits like tuition reimbursement and a retirement plan.

Qualifications

• 2–3 years of experience in fine-dining restaurants, hotels, or senior communities.
• Ability to handle multiple cooking tasks effectively under supervision.
• Commitment to quality and responsiveness to customer needs.

Responsibilities

• Prepare food items according to recipes for meals and special functions.
• Maintain kitchen cleanliness and proper food storage practices.
• Ensure quality standards by tasting and modifying food items.

Skills

Cooking methods and procedures

Time management

Customer service

Education

High school diploma or equivalent

Job description

Line Cook

St. Ann’s Community is currently looking for a full‑time Line Cook for the dining services department located on the Portland Campus. The purpose of this role is to provide food services to all customers, ensuring that food is properly and safely cooked, appropriately seasoned, and attractively presented in a pleasant environment, consistent with food specifications.

Compensation and Benefits

• Pay Range - $16.00 - $19.65/hour
• Full time (weekly pay)
• Tuition Reimbursement and Scholarship Opportunities
• 403(b) Retirement Plan
• Amazing employee benefits such as discounted monthly Bus passes and Door Dash Pass!

Job Responsibilities

• Under general supervision, prepares specified amounts according to recipes, hot and cold food items for breakfast, lunch and dinner meals as well as all special functions.
• Responsible for short‑order cook items, restaurant‑style service; demonstrates awareness of proper cooking temperatures for various menu items.
• Demonstrates a commitment to quality through participation on improvement teams and by identifying opportunities for improvement.
• Works to improve performance relative to the system’s organizational goals.
• Consistently delivers high‑quality service and is responsive to customer needs.
• Daily reads menus to plan and organize the work day to meet specific deadlines and works according to the needs of other areas of the department; under general supervision, checks and plans to correctly utilize leftover food items.
• Under general supervision, completes physical inventory worksheets to be used for ordering and month‑end calculations.
• Responsible for the storage (properly dating and storing) of food items and utensils; correctly stores leftover food items and plans for advance preparation.
• Responsible for operation, correct usage, and cleaning of all department equipment and work area; reports malfunctions of equipment immediately; leaves the entire work area clean and orderly at the end of each day.
• Daily tastes all food items prepared with disposable spoons to test quality standards; makes changes to products to ensure maximum quality; re‑makes food items or has a plan in place to account for run‑outs.
• Maintains kitchen area cooler, freezer, storeroom, and other employee work areas in a clean and orderly manner.

Candidate Requirements

• High school diploma or equivalent.
• 2–3 years of experience in all aspects of cooking in fine‑dining restaurants, hotels, or senior communities.
• Knowledge of cooking methods and procedures.
• Ability to sequence and schedule demands and determine timing for equipment use.

Equal Employment Opportunity

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 class.