We are seeking a talented and experienced Cook III to join our culinary team. The Cook III will play a key role in preparing high-quality dishes, managing kitchen operations, and assisting in leading junior staff. If you have a passion for creating exceptional meals in we want to hear from you!
Job Summary: The Cook III job includes an ongoing commitment to the preparation of quality food products and service excellence. The Cook III is advanced in kitchen processes and cooking techniques, presentation, and skills. The Cook III assists with the training and development of kitchen staff through the day to day operation with coaching and hands on training.
Essential duties and responsibilities, but not limited to the following:
- Prepare food products for the residents and guests while assuring plate presentation is consistent and high quality with all dishes.
- Provides hands on training and guidance for other kitchen staff for developmental and coaching opportunities.
- Consistently demonstrates a high level of experience in all facets of cooking including but not limited to grilling, sautéing, baking, food prep, creativity, and advanced cooking knowledge.
- Follow proper procedures for receiving food and food storage HACCP.
- Perform sanitation duties in kitchen work area.
- Complete assigned record keeping duties.
- Follow state and all regulatory compliance requirements to assure department is operating within guidelines.
- Follow safety policies and exhibit safety habits and practices, sanitary standards per department policy.
- Provide creativity with feedback for new dish suggestions and presentations to enhance the dining experience for residents.
- Assists Executive Chef/ Sous Chef with special projects as needed.
- Acts as a positive role model and mentor for staff.
- Prepares special foods according to the catering sheets.
- Makes sure that all equipment in the kitchen is in working order.
- Uses check-off sheet to insure the entire kitchen and walk-in is clean and organized both during, and at the end of the shift.
- Supervises and manages all kitchen staff, which includes cooks, dishwashers, and prep-cooks.
- Prepares dishes/food according to production sheet and recipe in accordance with Title 22 requirements for Skilled Nursing Facilities.
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