Food Service Shift Lead/Cook Full-Time at Episcopal SeniorLife Communities

Henrietta, New York, United States -

Full Time

Start Date

Immediate

Expiry Date

30 Sep, 26

Salary

19.0

Posted On

02 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Management, Food Production, Meal Plating, Staff Supervision, Recipe Standardization, Food Safety, Inventory Ordering, Menu Execution, Sanitation, Infection Control, Communication, Basic Mathematics

Industry

Hospitals and Health Care

Description

Description Episcopal SeniorLife Communities Mission: We provide high quality services from skilled nursing and restorative care to housing, assisted living and community-based wellness programs. We are committed to meeting each individual’s needs, in a culturally competent manner, supporting family and loved ones through transitions, and fulfilling our pledge… Life. Inspired Every Day. Starting Pay Rate: $19.00/hour + Weekend Shift Differential Full-Time 37.5 hours - Shifts varied between 6am to 2pm and 11am to 7pm Every Other Weekend Required What We Offer: Episcopal SeniorLife Communities is dedicated to its staff, and we show it by providing incredible benefits! Winner of the 2024 Best-in-Class Employer award, ESLC was recognized for its comprehensive approach to benefits, compensation, and employee experience. Your Health & Well-being: We take care of you. We offer 100% employer-paid medical insurance for High-Deductible Health Plan (HDHP) for single-subscribers. We also offer Health Saving Accounts (HSA) with Weekly Employer Contributions. Alternatively, we also offer Flexible Spending Accounts (FSA). Additionally, staff are eligible for dental insurance with orthodontist coverage. 401(K) with Company Match: 100% company match on the first 3% of your contributions. Competitive Pay Rates: We offer competitive rates that reflect your skills and experience. ESLC processes payroll on a weekly basis. Tuition Assistance: Our tuition assistance program provides financial support for courses and degrees that will help you grow professionally with us. ETO (Earned Time Off): Generous ETO plan that accrues on a weekly basis for use after 90 days of employment. Paid Holidays: ESLC has six designated holidays and one floating holiday. Additionally, ESLC offers voluntary benefits and insurances such as Short-Term Disability, Vision, Employee Assistance Program, and On-Site Workforce Success Coaches. The purpose of this role is primarily responsible for oversight and management of the day-to-day kitchen production operation at Brentland Woods. This position will additionally perform duties as a production cook, food service worker, caterer, and kitchen utility worker. ESSENTIAL JOB FUNCTIONS Assist the Chef Manager as scheduled. Train and orient employees. Responsible for cooking and serving resident meals. Manage activities associated with correct resident meal production, plating, serving, and clearing. Direct and supervise food service staff as needed in resident meal service and food preparation. Assure that all forms and logs associated with each meal are completed. Order needed products as assigned. Prepare various entrees, starch and vegetables using classical methods and following standardized recipes as trained. Prepare salads, pastries and desserts as trained. Prepare sauces, soups and stocks as trained. Prepare various entrees, starch and vegetables using classical methods and following standardized recipes as trained. Prepare all food items in accordance with accepted industry practices, facility NYSDOH and Monroe County health codes. Work with departmental managers on problem identification and solutions. Concentrate on consistent improvement within assigned program and department. Demonstrate ability to make decisions in accordance with departmental policies and procedures. Comply with facility in-service requirements. Attend all chef/production meetings to address problems, concerns or plans. Responsible for opening or closing up the food service program on a daily basis. Requirements QUALIFICATIONS: Must possess a high school diploma or equivalent with reading, comprehension and writing ability at 12th grade level or higher. Minimum of three years of dining experience in institutional, hotel or upscale dining required. Ability to work independently and with a group. Ability to follow specific instructions. Ability to perform basic math calculations. Ability to communicate effectively, both orally and in writing. Ability to safely operate all job-related food service equipment. Must pass ServSafe sanitation course on safe test on cooking, holding, plating, and serving food. Exhibit knowledge of proper food handling and infection control. Ability to interact courteously and tactfully with staff, residents, family members, visitors, vendors, and the general public. PHYSICAL REQUIREMENTS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Performing duties of this job requires prolonged standing and routine walking in and around the kitchen and dining area. Must be able to occasionally lift loads of 50 pounds and routinely lift 30 pounds without assistance and the ability to sit, talk, and hear is required. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, color vision, and the ability to adjust focus. Episcopal SeniorLife Communities is an Equal Opportunity Employer.

Responsibilities

Responsible for the day-to-day oversight of kitchen production and management of food service staff at Brentland Woods. Performs duties as a production cook, including preparing entrees, salads, and desserts according to standardized recipes and health codes.