Lead Cook CA at The Vered

Los Angeles, California, United States -

Full Time

Start Date

Immediate

Expiry Date

01 Jun, 26

Salary

32.0

Posted On

03 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Planning, Shift Scheduling, Food Preparation, Kitchen Operations Oversight, Staff Utilization, Sanitation Standards, Safety Standards, Recipe Adherence, Food Service Equipment Training, Interdepartmental Communication, Food Quality Evaluation, Team Leadership, Adaptability, Food Safety Certification, Communication Skills

Industry

Nursing Homes and Residential Care Facilities

Description

Description Lead Cook works closely with the Executive Chef in planning food and beverage menus, scheduling shifts, and coordinating food preparation and service. Responsible for overseeing the daily operations of the kitchen. SCHEDULE: Sunday & Monday 11:30 AM- 8 PM, & 3x days a week during peak dining service hours (~3:30 PM- 7:30 PM). Requirements PRINCIPLE DUTIES: Essential Job Duties: (Other duties will be assigned as needed) Must be willing and able to do the following: · Able to maintain a level head under pressure, fully utilize staff to deliver quality food consistently. · Assigns, in detail, specific duties to all kitchen team members regarding the efficient operation of the kitchen. · Ensure deliveries are properly received, dated, rotated, and put away in the right place. · Supervise kitchen team members and ensure all sanitation and safety standards are being followed. · Ensuring proper preparation, portioning, and serving of food according to standardized recipes. · Assisting with setup, service, and cleanup of food production. · Assisting with safety and training procedures in the handling of foodservice equipment. · Communicate with other departments and staff to ensure successful execution of daily service. · 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. · Must be able to adapt to a constant changing environment. · Meets with Kitchen Supervisor or Manager as needed · Attends all in-service training workshops as requested by Management. · Willingly acts as part of F&B team, lending a helping hand as needed. · Maintain confidentiality of resident and community information. · Observe all community policies and procedures. · Accept assigned duties, instructions, or correction in a cooperative manner, voicing concerns or disagreement in a professional manner through established chain of authority according to state procedures. · Perform incidental housekeeping and maintenance tasks as may arise during regular duties, in order to maintain a clean, safe, pleasant environment for residents, visitors and staff. · Perform all other related duties as assigned in an effective, timely and professional manner. QUALIFICATIONS: The ability to speak, read and comprehend the English language. Menu presentation, food preparation, production, food delivery systems, and utility Knowledge in all areas of local Health Department, OSHA, and other regulatory agencies relevant to culinary services Good communication skills (oral and written) Good inter-department communication and teamwork skills Knowledge preparation and line production communication to other line/prep/dish person/ management staff Willingness to be available for any/all emergencies regarding the community. Familiarity with Microsoft Office Suite products High school diploma Culinary degree preferred. Minimum of three years restaurant/senior living or equivalent cooking experience Must hold current state-required sanitation (Safe Food Handling and/or Certified Food Manager) certification/license per state requirements. PHYSICAL REQUIREMENTS/WORKING CONDITIONS: Mixers, knives, ovens, steam table, steamer, slicer, range, grill, griddle, and other assorted kitchen equipment Lifts and carries up to 50 lbs. with assistance occasionally Pushes and pulls up to 50 lbs. with assistance occasionally Climbs, reaches, bends and twists occasionally Reaches, bends and twists occasionally Sits, stands and walks frequently Handles food frequently Recognition/vision and mental processing Routinely process printed information such as menus, resident orders, resident name labels, instructions, labels on food items and storage shelves/areas, posted notices, labels on chemicals. Routinely recognizes auditory timer signals, soft voices of elderly, verbal communication within the workplace. Routinely observe odors relevant to food preparation and storage, cleanliness and sanitation. Routinely interact with a work environment highly dependent upon audible and intelligible verbal communication in order to assure understanding. Routinely interact with individuals (residents, family members, staff, etc.) who may be discourteous, tactless, demanding, verbally and/or physically threatening or abusive, angry, or hostile, emotionally vulnerable or mentally ill, vulgar, mean-natured. Routinely called upon to control own emotions and behaviors to protect residents’ rights and to respond professionally with respect and dignity.

Responsibilities

The Lead Cook collaborates with the Executive Chef on menu planning, scheduling, and coordinating food service, while being responsible for overseeing the daily operations within the kitchen. This role involves assigning detailed duties to kitchen team members, ensuring proper receiving and rotation of deliveries, and supervising adherence to all sanitation and safety standards.