Cook

Job Details

Description

Cook

Full-time (40 hrs/wk)

Hourly Rate - $18.00 - $20.00

Wednesday - 7:00 am - 3:30 pm

Thursday - 7:00 am - 3:30 pm

Benefits for Full-time Employees

All Employees (Full-time and Part-time)

PRINCIPLE ACCOUNTABILITIES

Prepares ingredients and cooks meals per Executive Chefs instruction and visually checks the presentation of each dish served.
Ensures that quality, presentation and temperature of food meet and exceed the expectations of Members and their guests.
Cleans and sanitizes all kitchen equipment used in food preparation.
Provides input on menu suggestions based on ingredients in stock.
Prepares food, equipment, and other needed materials for special events, e.g. banquets.
Assists with managing inventory and communicates level of supplies for Kitchen and Dining Team Members.
Checks in food deliveries and ensures all food materials are put away.
Works collaboratively with all Team Members and takes whatever action is necessary to provide the highest level of service to all Members of The Garlands.

CUSTOMER SERVICE & COMMUNICATION

Demonstrates excellent listening skills and communicates effectively while conveying patience and understanding.
Treats all customers with dignity and respect and establishes a trusting relationship with them, while maintaining confidences.
Assists Executive Chef with month-end inventory and organizes stock in cooler and pantry with attention to FIFO (First In, First Out) system.
Demonstrates knowledge of The Garlands entire facility and directs customers appropriately, according to their needs.

ADMINISTRATION

Makes entries in the Waste Log when food expires, are improperly cooked, or go unused and must be thrown out.
Maintains accurate and timely information of low ingredients, missing/empty ingredients, and prep list on kitchen whiteboard.
Ensures all food is labeled and dated in storage.
Completes assignments on Daily Duty Sheets.

Qualifications

Healthcare environment experience a plus!
A culinary degree and sanitation license is preferred.
Must have three years cooking experience in cold and hot foods, sauté or other area of expertise.
Must be able to maintain calm in stressful situations.
Must be well organized with the ability to handle a variety of responsibilities and changing priorities, while maintaining an upbeat, customer focus.
Must be a team-oriented individual who enjoys working collaboratively with others, creating a positive and uplifting environment, and communicating very effectively at all levels.
Must be detail-oriented and proactive, with the ability to take initiative, follow through and complete responsibilities with minimal supervision.
Must be a flexible, customer service and people oriented individual who demonstrates compassion, patience and understanding and is willing to do whatever it takes to provide the highest level of service.
Must be able to work a flexible schedule, including weekend and holidays.
Takes pride in personal appearance and professional demeanor

Physical Requirements:

Must be able to walk and stand continuously.
Must be able to handle sharp objects and tolerate varying temperatures, especially heat.
Must be able to lift up to 50 lbs.