Line Cook(FT)

The Forum at Rancho San Antonio; Cupertino (CA); On-site; USD 33,000 - 43,000; Full time

Benefits offered by this job

Medical, Dental, Vision insurance

HSA and FSA options

Life and Disability coverage

Voluntary Accident, Critical Illness,

Identity & Fraud Protection

Pet Insurance

401(k) with company match

Referral Bonus Program - Up to $500

Generous PTO, Holidays and Bereavement

Employee Assistance Program

Safe and clean work environment

Birthday Celebration

Service Tenure Awards

Monthly Employee Engagement Activities

Career Advancement Opportunities

Tuition Reimbursement Program

Job summary

THE FORUM is recruiting a hospitality focused Line Cook to join our team at Rancho San Antonio. You will assist in preparing all food while maintaining high quality standards, with knowledge of meat, seafood, and poultry fabrication, and the ability to work at all production stations.

We offer a competitive hourly wage with weekend differential and a schedule of 12:00pm-8:30pm, requiring weekend and holiday availability.

Qualifications

• Knowledge of dressings, vinaigrettes, sauces and soups.
• Buffet display item preparation skills including cheeses, fruits, and crudité.
• Advanced knife skills and classic cuts.
• Proficiency in saute, poach, fry, broil cooking methods.
• Production of soups and mother sauces.

Responsibilities

• Prepares bulk production items including fruits, vegetables, salads and condiments.
• Maintains a safe, clean, sanitary workspace per health policies.
• Receives deliveries, stores items and rotates stock.
• Assists dishwashers with cleaning and ware washing.
• Stores all food items properly and rotates to prevent waste.
• Follows daily production sheets and maintains hygiene standards.
• Adheres to dress code and participates in trainings.
• Attends in-service trainings as assigned.

Skills

Dressings & sauces

Buffet display items

Knife skills

Sauté/Poach/Fry/Broil

Mother Sauces

Meat & seafood fabrication

POS system

English reading/writing

Team player

Kitchen equipment knowledge

Job description

When you work at THE FORUM, you have a front-row seat to the amazing life stories of the wisest people on earth. What’s more, you are part of an extraordinary company – one that’s investing in the future of senior living by investing in you. Don’t just do a job. Be part of an extraordinary life!

THE FORUM is recruiting for a hospitality focused Line Cook to join our team! The Line Cook assists in preparing all food while maintaining the highest quality standards. Ensures safe handling of all food and ingredients. Possesses strong knowledge of Meat, Seafood, and Poultry fabrication. Ability to successfully produce all basic soups and sauces. Ability to comfortably work at all production stations such as the Ridge Hot Line, the Ridge Pantry, the Bistro Line, Special Events, and Holiday Events

Why You'll Love Working Here

• Medical, Dental, and Vision insurance; HSA and FSA options
• Life and Disability coverage (basic and voluntary)
• Voluntary Accident, Critical Illness, Identity & Fraud Protection, and Pet Insurance
• Competitive benefits and 401(k) with company match
• Referral Bonus Program - Up to $500 per referral!
• Generous PTO, Paid Holidays and Bereavement Leaves
• Employee Assistance Program & a Safe and clean work environment
• Birthday Celebration, Service Tenure Awards and Monthly Employee Engagement Activities
• Career Advancement Opportunities
• Tuition Reimbursement Program
• A warm, engaging, and mission-driven workplace where your impact truly matters

Hourly Wage: $ 24.37- $ 31.19

Weekend Shift Differential Pay : $ 2.00 per hour

Shift Schedule: 12:00pm-8:30pm. Must be available to work on the weekends and holidays.

Here are a few of the daily responsibilities of a Line Cook:

• Prepares bulk production items including clean, cuts fruits and vegetables and prepares salads, fruit plates, condiments, etc.
• Maintains 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 Dishwashers 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.
• Follow instructions on daily production sheets.
• Maintains acceptable standards of personal hygiene and complies with department dress code.
• Attends in-service training and education sessions as assigned.

Here are a few of the qualifications we need you to have:

• Knowledge for the preparation of dressings, vinaigrettes, cold/hot sauces, and soups.
• Ability to proficiently prepare buffet display items such as cheese, fruit, crudité, charcuterie.
• Advanced knife skills including proper use of guide hand and classic cuts (brunoise, dice, julienne, rough chop).
• Proficient in cooking Sauté, poach, fry, broil.
• Proficient in the production of soups and sauces including Mother Sauces and derivatives.
• Proficient in meat butchery and seafood fabrication.
• Ability to use Point of Sale system (POS).
• Must be able to read and communicate in English
• Ability to work productively in a team environment.
• Knowledge of kitchen equipment operation and maintenance. Some knowledge of nutrition and diet.
• A minimum of 2 years of basic line cooking experience within a high-quality restaurant, country club, hotel, or senior living industry preferred as a cook in a hotel, restaurant, club, or similar institution.

EEO Employer