Cook I

POSITION SUMMARY :

The Cook I supports the efforts of the culinary services group by providing the Overlook Communities with excellent service through the production of our menus throughout our venues.

PRINCIPLE DUTIES / ESSENTIAL FUNCTIONS :

Assist with leading meal service in tandem with Culinary and Service Leadership by communicating mission, coaching and reinforcing standards and by participating in the hospitality provided our residents, guests, team members and external customers.

Oversee daily production and coordinate assistance.

Oversight of the Café to ensure that standards of food quality, quantity available, service and sanitation are met while assisting in the training and development of team members

Perform Inspection of stations and service areas in support of established standards

Inventory management and organization of production storage areas

Maintaining the quality, professionalism and safety of the work environment

Performing routine equipment inspection, inform leadership of repair / replacement needs, place work orders

Manage resources effectively to reduce and prevent waste and loss

Ability to perform in any and all culinary line / production capacities throughout the department – including knowledge of menu items assigned to those locations and standard operating procedures involved.

QUALIFICATIONS :

High School Diploma or equivalent - required

Associate or bachelor’s degree in culinary arts or equivalent years of experience. Experience in various phases of food service operations. – preferred

Extensive experience in Culinary Arts within a Scratch Kitchen, Long-Term Care facility or Skilled Nursing facility, or in a banquet setting where there is scratch cooking

Technically proficient in volume hot and cold food production, baking and pastry and culinary fundamentals – required

Ability to taste and work with any and all ingredients used – required

Ability to mathematically reduce and expand measurements required by recipe - required

Passionately prepare, portion and / or cook food items to quality specifications - required

A FEW OF OUR BENEFITS :

Solid Track Record of Promoting T eam Members from Within

Tuition Reimbursement

3 weeks of Vacation + Sick Time & Floating Holidays

Employee Assistance Programs

Professional Development

Access to Fitness Center and Pool

Free Lunch Daily on Campus

Plenty of Free Parking