Lead Cook at Foxdale Village

State College, Pennsylvania, United States -

Full Time

Start Date

Immediate

Expiry Date

02 Feb, 26

Salary

0.0

Posted On

05 Nov, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Teamwork, Food Safety, Inventory Management, Cooking Techniques, Customer Service, Communication, Sanitation Procedures, Recipe Adherence, Equipment Operation, Training, Problem Solving, Time Management, Attention to Detail, Record Keeping, Food Handling

Industry

Hospitals and Health Care

Description

Description About us: Foxdale Village, a life plan community guided by Quaker values, is a non-profit Continuing Care Retirement Community (CCRC) located in State College, PA. Foxdale was founded in 1985 by members of the State College Friends Meeting and is founded on the values of treating all with dignity and respect. Foxdale is regarded as a premier healthcare facility both locally and nationally and has been voted "Best Retirement Community in State College, PA" for over a decade. Foxdale Village includes 57 apartments and 148 cottages and offers a range of health services with 46 beds in skilled nursing for short and long-term care, two memory care neighborhoods, and 55 beds in personal care, all with private accommodations. We currently have an opportunity for a new Lead Cook to join our team. Lead Cook Job Summary: Prepares food ensuring it is nutritious and properly flavored for all customer groups in accordance with applicable federal, state, and local standards, guidelines, and regulations. Work as part of a team in a dynamic, fast-paced environment. Provides oversight and training of other food service employees as needed. Essential Job Duties Include: • May oversee the cooking activities of food and dining service associates as assigned by the Executive Chef and Sous Chef. • Prepares various entrees and menu items for all outlets and special events following established recipes. • Operates and cleans equipment per department procedures after each use and scheduled routine cleaning. • Stores, labels and dates all food items according to policy. Assists in maintaining inventory, keeping all storage areas organized in dry goods, refrigerated and frozen locations. • Clean kitchen after preparation and serving, maintaining high standards of cleanliness and storing or discarding excess food properly per safe food handling procedures. • Follows guidelines to ensure quality and safety of food supply. • Follows guidelines to ensure quality and safety of food supply. • Complies with federal, state and local health and sanitation regulations and department sanitation procedures. • Assists Chef in maintaining accurate daily production records and completes all required documentation, reports, and logs as assigned. • Assists in the cross training of employees as required by Executive Chef and Sous Chef • Assist with any other culinary tasks as well as other job duties that may be assigned. Full-Time Benefits: • Competitive rate of pay • Health, Dental & Vision Insurance Plans • Short Term, Long Term, and Life Insurance Plans • Paid time off (PTO) • Time and a half pay for holidays worked • 403 (B) retirement program with Match Options • Flexible Spending Account (FSA) • Tuition Reimbursement Program • Employee Events • Career Development Opportunities • Years of Service Recognition Program Requirements Education: High school diploma or GED equivalent required. Experience: Six to twelve months relevant experience or equivalent combination of education and experience. Language Skills: Ability to read and comprehend simple instructions, short correspondence, and memos; to write simple correspondence; to effectively present information in one-on-one and small group situations to customers and other employees of the organization. Must be able to effectively communicate in English. Mathematical Skills: Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals; Ability to compute rate, ratio, and percent. Ability to perform these operations using units of American weight measurement, volume, and distance. Reasoning Ability: Ability to apply common sense understanding to carry out detailed but uninvolved written, or oral instructions; to deal with problems involving a few concrete variables in standardized situations. Other Qualifications: Food Handler’s Permit; ServSafe training and certificate to be completed within twelve months of hire. Strong communication and customer service skills, including polite and courteous interactions with staff and residents at all times. Foxdale is an EOE Employer. This is a full-time, hourly, non-exempt position.

Responsibilities

The Lead Cook prepares nutritious and flavorful food for various customer groups while ensuring compliance with health and safety regulations. This role includes oversight and training of food service employees and maintaining high standards of cleanliness in the kitchen.