Bring your creativity and passion for cooking to The Glen!
The Glen, a Life Plan Community is seeking a full-time experienced cook for our new Independent Living community. For us, it is about working with individuals who agree that the dining experience should always be a positive one for the residents of The Glen.
Why Choose The Glen:
Our Management Team and Board of Directors work to honor the rich history of The Glen, and ensure that The Glen remains at the forefront of our industry and a vital part of the local community for over 125 years.
We are an organization culture focusing on “resident directed” philosophy that caters to each resident's individuality by respecting their choices, preserving their dignity and giving them every opportunity to live a purposeful life.
We focus on developing and fostering close ties. Team members build relationships among themselves and the residents they serve. The Glen places emphasis on the value of connection.
ASSIGNED SHIFT: Saturday and Sunday 9:00 a.m. - 5:30 p.m. with a 30-minute break. Must be available for days, nights, weekends and holidays as needed.
ESSENTIAL FUNCTIONS: Responsible for preparing high-quality meals in accordance with food health & safety regulations and company standards. Responsibilities include following instruction relating to the timely preparation of food orders, organizing workstations and assisting other cooks as needed. Must be versed in various cooking techniques and methods to prepare meals in an open kitchen concept with frequent interaction with dining customers.
QUALIFICATIONS/REQUIREMENTS:
Must be people-oriented individual with excellent communication skills, and the ability to work with a diverse group of people.
Has the ability to perform calmly under pressure
Uses critical thinking and reasoning skills to solve problems quickly
Must be able to work overtime as required.
Well organized, productive and self-motivated.
High School education or GED preferred.
ServSafe certification or state equivalent.
Working knowledge of food handling, preparation, production, standard kitchen equipment, food safety and sanitation.
Ability to read, speak, write and follow oral and written directions.
Minimum 1 year experience as a sauté’ cook, line cook, sous chef or executive chef in a full-service restaurant or healthcare foodservice facility.
Willing to work flexible hours
ADDITIONAL FUNCTIONS:
Has knowledge of standard cooking, baking, grilling and sauté’ techniques.
Ability to learn new recipes and procedures rapidly.
Monitors personal performance and makes improvement daily where needed.
Manages time effectively.
Preparing high quality meals and food items according to company production guides and recipes
Ensuring all foods are stored and held at the correct temperature according to health department regulations.
Ensuring that food portions and plate presentation meet company standards
Ensuring all equipment and utensils are sanitary before each use.
Ensuring all food preparation areas are clean and sterilized before each use.
Assisting other cooks to ensure that food orders are completed in a timely manner
Efficiently resolving all issues regarding any customer orders.
Ensuring that all food health, safety and sanitation regulations are followed.
Responsible for proper labeling, dating and rotation of all food items according to policy.
Operate/Clean equipment per department procedures after each use and cleaning schedule.
Ensures kitchen cleanliness at end of shift.
Assist in the cross training of employees as required by Chef/Kitchen Manager.
Assist in cooking, preparation and service for food for special events when required
Must be comfortable working in an open kitchen concept with frequent guest interaction.
Other related projects, duties and responsibilities may be assigned as deemed necessary.
MATHEMATICAL SKILLS:
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions and decimals. Ability to compute recipe conversions and recipe yields.
SUPERVISORY RESPONSIBILITIES: May oversee the cooking activities of Dietary Assistants as assigned by manager. May be required to assist Culinary Services Department with replacement calls for absentees and call-ins.
PHYSICAL DEMANDS:
Must be able to fulfill job requirements in a high-energy, high-traffic area.
Must be able to lift/carry up to 50 pounds; push/pull up to 90 pounds.
Must be able to withstand long periods of standing, walking, bending and reaching
Ability to work all hours, late evenings, early mornings, weekends and holidays
Must have corrected vision and visual acuity for color discrimination, reading recipes and examining of cooked and stored foods.
Must have taste and smell discrimination to determine nutritional quality and palatability of foods.
Must be able to work in warm, humid environment with sudden temperature changes when entering freezer or refrigerator
Must be able to safely work with cleaning chemicals
BENEFIT PACKAGE:
Competitive pay-rates
Group medical, dental and vision plans
Supplemental Insurance available during open enrollment once a year
Paid Time Off (PTO)
Paid Holidays on hire
403 (b) Retirement Plan