Hayes Barton Place is currently hiring for experienced line cooks to join our team!
Opening in January 2025, Hayes Barton Place will offer four, unique dining venues for our residents and guests. The Culinary program at Hayes Barton Place will feature an indoor tavern, fine-dining dinner venue, a market cafe, and an outdoor bar to serve our community members.
Hayes Barton Place will provide lunch Monday through Sunday (11:00am-2:00pm) and dinner Monday through Saturday (4:00pm-8:00pm)
Qualified applicants will have restaurant line cook experience, be motivated to join a newly created team, and possess excellent customer service and teamwork skills. Please attach an updated copy of your resume to your application.
Primary Responsibilities: The Cook is responsible for creating high quality meals and dining experiences for customers by preparing and serving attractive, nutritious and palatable meals consistent with regulations and established policies, procedures and best practices.
Qualifications:
High School diploma and two or more years of Restaurant experience.
ESSENTIAL DUTIES AND RESPONSIBILITIES
· Food Production: Follows recipes and assists with recipe modification and development. Follows production schedules based on forecasts and tallies. Records and reports over-production, underproduction, and waste. Prepares foods using methods which are designed to maintain nutrition, flavor, appearance, tenderness, and quality. Offers and prepares appropriate substitute food items when a dislike occurs. Implements, and records, menu changes as directed by the Executive Chef. Prepare foods to meet the special needs of individual residents—such as special requests, and alternates in the event of an allergy. Documents and communicates special items preparation. Advises Executive Chef of inventory needs, usage and shortages.
· Food Safety: Utilizes safe food preparation methods when receiving, preparing, storing, cooling, freezing, holding, transporting, serving, and reheating foods. Monitors temperature records and checklists for holding and storing equipment to maintain safe food at all stages in the flow of food. Maintains a clean and sanitary kitchen at all times. Ensures and assists with cleaning and sanitizing equipment and work areas according to established checklist. Reports and takes immediate and appropriate corrective action if standards are not met.
· Customer Dining: Creates a positive dining experience for customers that promotes their independence, choice and overall well-being. Encourages participation in the dining program, and meal activities. Solicits feedback by interacting with customers in the market cafe. Conveys feedback and makes recommendations, regarding food quality and customer satisfaction to supervisor.
· Miscellaneous: Monitors meal portion controls to meet customer requests/regulations and makes recommendations to minimize waste. Assists with ordering, receiving, stocking, maintaining, monitoring and tracking food and supplies. Demonstrates good stewardship of available resources (supplies, utilities, time). Actively participates and implements quality performance in all aspects of job responsibilities and functions. This includes all interactions with residents, staff and visitors. Participates in and promotes teamwork and cooperation within the department and between other departments. Seeks, recommends, and/or implements new methods and means of providing quality service and continuous improvement.
· Works to support the departmental mission and the organization’s, “Liberty Cares” mission. Applies the knowledge and skills needed for the position, including technical competence in the nutrition and culinary services field; maintain knowledge of organization and industry policies and practices.
· Other Duties as assigned: Looks for and reports any items in need of repair to the Executive Chef. Performs all daily tasks in accordance with established facility and departmental policies and procedures. In the event of a fire or other emergency, assists with resident evacuations and secures food service area. Assists with special event preparation, set up and tear down. Attends in-service training and other work-related meetings as required or approved. Carries out special projects as identified. Helps with any other areas of the building as needed.
Physical Qualification:
· Vision – Must be able to read normal print, to note resident condition, color changes
· Hearing - Must be able to hear normal tones, intercom, and fire alarm.
· Speech – Must be able to speak English, communicate with patients, families, and other staff.
· Physical - Must be able to tour facility daily. Intermittent sitting, standing, and walking required. Must be able to lift 50 lbs.
· Other - Must be able to read and write English.
· Must be able to detect odors that are obvious to normal sense of smell.
Other Essential Requirements and Responsibilities:
1. Must be able to operate standard kitchen equipment.
2. Attends trainings and department meetings when necessary.
3. Performs other duties as outlined by supervisor.
Job Type: Full-time
Pay: $20.00 - $22.00 per hour
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Employee discount
- Flexible schedule
- Health insurance
- Paid time off
- Paid training
- Vision insurance
Shift:
- 10 hour shift
- 8 hour shift
- Evening shift
- Morning shift
Shift availability:
- Day Shift (Preferred)
- Night Shift (Preferred)
Ability to Commute:
- Raleigh, NC 27608 (Required)
Ability to Relocate:
- Raleigh, NC 27608: Relocate before starting work (Required)
Work Location: In person
