Cooks Needed at a Luxury Retirement Community!
Oakmont of San Antonio Heights is a lovely retirement community situated on a lush campus with breathtaking views, industry renowned dining, and endless on-site amenities. We are looking to build a team of skilled professionals with a passion for working with seniors and a desire to play an important role working at the finest Senior Housing Community in Upland. We are currently seeking a Cooks
POSITION RESPONSIBILITIES OF COOKS:
oPreparing food in accordance with the approved menu provided by the Culinary Services Director
oInsuring that the food is prepared following current standards, guidelines and regulations
oFood is prepared in accordance with the property policies and procedures following sanitary regulations.
oPrepare meals that are high quality, palatable, visually appealing and appetizing.
oAssist with special parties and events
oFollowing instructions for Resident's who are on special diets and dietary restrictions.
oEnsure the kitchen and work areas are always clean and sanitary, safely storing food using proper storage rules and regulations
SPECIFIC KNOWLEDGE, SKILLS, LICENSES, CERTIFICATIONS, ETC:
oRequires a high school diploma or equivalent
oObtain a ServSafe Managers certificate or Food Handlers permit and First Aid Certification
oPrefer six months food preparation and safe handling of food and equipment.
oAbility to perform moderately complex math problems for to follow written and oral instructions to follow menus.
oRead, write and speak English
oBe able to perform the physical requirements of the job
oMust pass a pre-employment physical, drug screening, and background check.
POSITION RESPONSIBILITIES OF LEAD LINE COOKS:
oPrepare and work the line and cook all food items and meals in accordance with planned menus and recipes ensuring all meals and food prepared are of high quality, palatable and appetizing. Assist in food preparation for special meals, parties, events, etc.
oPrepare soups, appetizers, entrees, vegetables, side dishes, and desserts for both the regular and special diets for the residents, as well as the meals served to the staff and all special events requiring food service.
oPrepare farm to fork quality products.
oAssist in completing daily prep list for the line, and assist in delegating line prep tasks to prep cook and line cooks.
oPlan the timing of food production to coordinate with meal serving hours so that quality, temperature, and appearance of food are preserved.
oMaintain control over meal portions and food consistency. Estimate food requirements and controls serving portions thereby eliminating waste and leftovers.
oAssist in maintaining walk-in, freezer, and dry storage; including cleaning, organizing, labeling, and rotating product.
oEnsure that the next day's items are in stock and pulled and thawing under refrigeration as dictated by the menus.
oOpen or close kitchen as dictated by department scheduling.
oEnsure that stock levels of staple/non-staple food, supplies, equipment, etc., are organized and maintained at adequate levels at all times.
oWork closely with the Sous Chef and Culinary Services Director in specifying and selecting food products.
oFills in on sous chef duties on the days where Sous Chef is out; including ordering produce, assisting chef with the supervision of the line and staff, etc.
oCommunicates directly with chef and sous chef on a weekly basis, through a leadership meeting of the Chef, Sous Chef, DRS, and other leads; to ensure that residents needs are being met.
oDemonstrate flexibility in work schedule as evidenced by working holidays, evenings, weekends and additional shifts when necessary to ensure adequate coverage within the department.
SPECIFIC KNOWLEDGE, SKILLS, LICENSES, CERTIFICATIONS, ETC:
oMust be eighteen (18) years of age
oMust have a high school diploma or equivalent
oPrefer six (6) months experience working in a high end restaurant or similar environment as a cook
oCreativity, fine dining experience and culinary school background preferred
oAble to be flexible, adapt and respond to change, make decisions in stressful situations and prioritize tasks and projects.
oAble to obtain and maintain valid first aid certification
oAble to obtain and maintain valid Food Handler's certification
oMust pass a pre-employment physical and background check.
These are great opportunities if you enjoy working with people of all ages. We are committed to providing our employees with not only a job, but a rewarding career. This is not your typical senior living community! This is a luxury, culinary driven community that believes that high quality and great food is at the center of what we do in providing a world class experience.
We offer a competitive rate of pay for the right person. We offer great benefits for medical, dental, and vision; paid vacation, paid sick time and paid holidays.
Oakmont is an Equal Employment Opportunity Employer and we are committed to hiring, developing, and promoting team members based on individual ability and job performance.Estimated Salary: $20 to $28 per hour based on qualifications.
POSITION RESPONSIBILITIES OF COOKS:
oPreparing food in accordance with the approved menu provided by the Culinary Services Director
oInsuring that the food is prepared following current standards, guidelines and regulations
oFood is prepared in accordance with the property policies and procedures following sanitary regulations.
oPrepare meals that are high quality, palatable, visually appealing and appetizing.
oAssist with special parties and events
oFollowing instructions for Resident's who are on special diets and dietary restrictions.
oEnsure the kitchen and work areas are always clean and sanitary, safely storing food using proper storage rules and regulations
SPECIFIC KNOWLEDGE, SKILLS, LICENSES, CERTIFICATIONS, ETC:
oRequires a high school diploma or equivalent
oObtain a ServSafe Managers certificate or Food Handlers permit and First Aid Certification
oPrefer six months food preparation and safe handling of food and equipment.
oAbility to perform moderately complex math problems for to follow written and oral instructions to follow menus.
oRead, write and speak English
oBe able to perform the physical requirements of the job
oMust pass a pre-employment physical, drug screening, and background check.
POSITION RESPONSIBILITIES OF LEAD LINE COOKS:
oPrepare and work the line and cook all food items and meals in accordance with planned menus and recipes ensuring all meals and food prepared are of high quality, palatable and appetizing. Assist in food preparation for special meals, parties, events, etc.
oPrepare soups, appetizers, entrees, vegetables, side dishes, and desserts for both the regular and special diets for the residents, as well as the meals served to the staff and all special events requiring food service.
oPrepare farm to fork quality products.
oAssist in completing daily prep list for the line, and assist in delegating line prep tasks to prep cook and line cooks.
oPlan the timing of food production to coordinate with meal serving hours so that quality, temperature, and appearance of food are preserved.
oMaintain control over meal portions and food consistency. Estimate food requirements and controls serving portions thereby eliminating waste and leftovers.
oAssist in maintaining walk-in, freezer, and dry storage; including cleaning, organizing, labeling, and rotating product.
oEnsure that the next day's items are in stock and pulled and thawing under refrigeration as dictated by the menus.
oOpen or close kitchen as dictated by department scheduling.
oEnsure that stock levels of staple/non-staple food, supplies, equipment, etc., are organized and maintained at adequate levels at all times.
oWork closely with the Sous Chef and Culinary Services Director in specifying and selecting food products.
oFills in on sous chef duties on the days where Sous Chef is out; including ordering produce, assisting chef with the supervision of the line and staff, etc.
oCommunicates directly with chef and sous chef on a weekly basis, through a leadership meeting of the Chef, Sous Chef, DRS, and other leads; to ensure that residents needs are being met.
oDemonstrate flexibility in work schedule as evidenced by working holidays, evenings, weekends and additional shifts when necessary to ensure adequate coverage within the department.
SPECIFIC KNOWLEDGE, SKILLS, LICENSES, CERTIFICATIONS, ETC:
oMust be eighteen (18) years of age
oMust have a high school diploma or equivalent
oPrefer six (6) months experience working in a high end restaurant or similar environment as a cook
oCreativity, fine dining experience and culinary school background preferred
oAble to be flexible, adapt and respond to change, make decisions in stressful situations and prioritize tasks and projects.
oAble to obtain and maintain valid first aid certification
oAble to obtain and maintain valid Food Handler's certification
oMust pass a pre-employment physical and background check.
These are great opportunities if you enjoy working with people of all ages. We are committed to providing our employees with not only a job, but a rewarding career. This is not your typical senior living community! This is a luxury, culinary driven community that believes that high quality and great food is at the center of what we do in providing a world class experience.
We offer a competitive rate of pay for the right person. We offer great benefits for medical, dental, and vision; paid vacation, paid sick time and paid holidays.
Oakmont is an Equal Employment Opportunity Employer and we are committed to hiring, developing, and promoting team members based on individual ability and job performance.Estimated Salary: $20 to $28 per hour based on qualifications.
|
|
 | |
