Line Cook (FT) at Harbour Village

Naples, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

17 Jun, 26

Salary

23.0

Posted On

19 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Cooking, Sanitation, Food Quality, Presentation, Recipe Following, Efficiency, Meal Serving, Ware Washing, Resident Evaluation, Hospitality

Industry

Travel Arrangements

Description

Starting at $23/hr. - commensurate with fine culinary experience. .When you work at The Arlington, you have a front-row seat to the amazing life stories of the wisest people on earth. What’s more, you are part of an extraordinary company – one that’s investing in the future of senior living by investing in you. Don’t just do a job. Be part of an extraordinary life! The Arlington is recruiting for a hospitality focused Cook to join our team part-time! This position is responsible for full-scope, hands on production cooking in the Community Culinary Services Department. Is responsible for maintaining a superior level of quality service and cleanliness at all times. Starting at $23/hr. - commensurate with fine culinary experience. 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 advanced knowledge of 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. * Ability to follow recipes and directions accurately and consistently. * 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. Here are a few of the qualifications we need you to have: * High school diploma or GED required * Culinary degree preferred * Minimum of one year restaurant/senior living or equivalent cooking experience preferred HOSPITALITY FOCUS: The Arlington fully embraces a culture of hospitality. To that end, we include the following hospitality promises as a guide for our interpersonal interactions with residents, co-workers, and guests: 1. We greet residents, employees and guests warmly, by name and with a smile. 2. We treat everyone with courteous respect. 3. We strive to anticipate resident, employee and guest needs and act accordingly. 4. We listen and respond enthusiastically in a timely manner. 5. We hold ourselves and one another accountable. 6. We embrace and value our differences. 7. We make residents, employees and guests feel important. 8. We ask “Is there anything else I can do for you?” 9. We maintain high levels of professionalism, both in conduct and appearance, at all times. 10. We pay attention to details. Many roles in the community may require that we ask about your vaccination status. This could include MMR, chicken pox, hepatitis, flu and COVID-19 vaccine status. 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! #sponsor EEO Employer

Responsibilities

This role involves full-scope, hands-on production cooking while maintaining superior standards of quality service and cleanliness within the Community Culinary Services Department. Responsibilities include producing compliant menu cycle programs, accurately following recipes, and periodically visiting residents to evaluate food service quality and make necessary operational revisions.