Cook at Autumn Leaves

Chicago, Illinois, United States -

Full Time

Start Date

Immediate

Expiry Date

19 May, 26

Salary

26.0

Posted On

18 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Skills, Food Preparation, Sanitation, Organization, Food Quality, Presentation, Nutritional Compliance, Dietary Preparation, Speed, Accuracy, Efficiency, Hospitality, Resident Feedback Evaluation

Industry

Hospitals and Health Care

Description

STARTING WAGE $26HR! FULLTIME We are looking for a skilled culinary team member. If you take pride in creating all your dishes from scratch, and thrive in a high volume and output position where your creativity can thrive, this is the position for you. At Clarendale Six Corners we are elevating classic dishes and executing them, with precision to provide a first rate culinary experience to our residents and guests. We pride ourselves in creating good food from classics to out of the box creations, created with resident feedback and preferences top of mind. The reward we get it enriching the lives of our residents by providing a dining experience where we know we created an extraordinary impression on not only the resident, but their families, guests and our team members. If you have the skill, dedication, and passion to exceed expectations every day, then this is the role for you where you will find opportunity, growth, support, and fulfillment. Here are a few of the daily responsibilities of a Cook: Exemplify at all times Community standards of cleanliness, sanitation and operational organization. Responsible for adhering to food quality, appearance and presentation standards at all times. Produce and serve menu cycle programs that are compliant with required Nutritional/Dietary criteria as required by local regulations and correctly prepare diets provided per Policy and Procedure. Exhibit cooking standards of speed, accuracy, and efficiency. Demonstrate knowledge in all areas of cooking preparation and production. Assist with serving of meals and ware washing as necessary. Visit residents periodically to evaluate food service such as quality, quantity, temperature, and appearance; and conduct evaluations to make revisions in operations / procedures to promote improved food service. Represent the community in a warm and inviting manner, which creates a positive marketing environment. Supports creating a culture where the business decisions made in this position, along with individual employee engagement, drive top-line revenue and occupancy. The Community embraces a culture of hospitality. To that end, all employees are expected as a condition of employment to practice the LCS Hospitality Promises™ in all interactions with residents, fellow employees, and guests: · We greet you warmly, by name and with a smile. · We treat everyone with courteous respect. · We anticipate your needs and act accordingly. · We listen and respond enthusiastically in a timely manner. · We hold ourselves and one another accountable. · We make you feel important. · We embrace and value our differences. · We ask, “Is there anything else I can do for you?” · We maintain high levels of professionalism, both in conduct and appearance, at all times. · We pay attention to details. Here are a few of the qualifications we need you to have: High school diploma Culinary degree preferred Minimum of two years restaurant/senior living or equivalent cooking experience SIGN ON BONUS- Bonuses are paid out upon job performance. 90 day review, 6mths and 1year. $1000 for 2-3yrs experience $2000 for 4 or more years’ experience If you're an enthusiastic, compassionate, senior care professional who is passionate about hospitality and senior engagement- please apply, we'd love to get to know you! EEO Employer

Responsibilities

The Cook is responsible for exemplifying community standards of cleanliness and sanitation while producing and serving menu cycle programs that adhere to required nutritional and dietary criteria. Daily tasks include exhibiting cooking standards of speed, accuracy, and efficiency, and periodically visiting residents to evaluate food service quality and make necessary operational revisions.