Cook 2

ROYAL OAKS•Sun City, AZ

10h•Onsite

About The Position

Under the supervision of the Sous Chef and Cook 3, cooks a wide variety of meats, vegetables, soups, breakfast dishes, and other food items in large quantities. All cooks will be assigned to 1 kitchen; however, you will also work in all of our 7 kitchens on our campus according to business needs. This position requires strong culinary skills and the ability to manage all aspects of cooking independently in several smaller kitchens on our campus.

Requirements

Has knowledge of Maricopa County food regulations and sanitation requirements.
Has ability to listen to instructions and follow directions.
Is organized, able to multi-task, think creatively and to adapt to different situations.
Ability to demonstrate common cooking techniques and food safety practices working on a cook’s line.
Ability to demonstration proficiency in food preparation including, but not limited to, preparing meats, fish, fruits, vegetables, and grains.
Must be able to complete training on computer and/or other devices.
Maintain competency in the position and knowledge of trade/industry advances and new technologies.
Must be able to effectively communicate in English with all levels of staff, residents, and guests.
Has experience working on a cook’s line in a professional, full-service restaurant environment.
Has experience working on a cook’s line utilizing a variety of cooking techniques including grilling, sauteing, frying, roasting, and steaming.
Experience preparing menu items according to recipes and specifications.
Obtains a Maricopa County food handler’s card within 30 days of employment.
If driving duties apply, has current, valid driver’s license. Driving record must meet the criteria set forth by Royal Oaks’ insurance carrier.
If applicable, Has a Certificate of Completion for memory care services training or obtains within 30 days of hire and complies with annual certification requirements.
Is able to carry/lift/push/pull up to 50 pounds.
May need to operate a fire extinguisher.
Is able to assist in evacuation procedures.
Physical: kneeling, lifting/moving, carrying/transporting, walking/traversing or moving, sitting/stationary position, bending, reaching to include forward and above shoulder level, pulling, pushing, fine manipulation (pen, using a mouse), gross/total manipulation (firm hand grasping, twisting), twisting, stooping
Cognitive: direct others, written and oral communication, work under time constraints, concentrate amid distractions, math/calculations, ensure accuracy of details, creativity, remember names and details, problem solve, make decisions, work rapidly, examine/observe details, analytical ability, working within minimal errors, reason (make sense of things)
Environmental: inside, humid, toxic or caustic chemicals, hot, odors, fumes, near moving mechanical parts, working with others, working around others, working alone

Nice To Haves

Preferably has a high school diploma or GED equivalent.

Responsibilities

Works on the line preparing, cooking and plating food sent through from the restaurant ensuring to follow the kitchen manual provided and directions from the Chef in charge.
Responsible for food preparation such as cutting, peeling, chopping and slicing fruits and vegetables as well cutting of meats & fish. Carves and displays meats, vegetables, fruits, and salads; replenishes service lines as necessary.
Uses various cooking techniques, including but not limited to baking, broiling, frying, grilling, steaming, braising, boiling, and pressure cooking.
Checks all food cooking and holding temperatures on a regular basis; assures that proper holding and storing temperatures are reached, maintained and recorded. Tests foods being cooked for quality.
Ensures that all equipment and utensils used in the preparation of food are clean and sanitized. Maintains a continuous state of cleanliness.
Provides the staff with information regarding taste, nutrient content, and preparation of the daily menu items.
May be required to prepare special and modified diets according to prescribed standards.
Must be able to read and understand a variety of materials, including but not limited to, menus, orders, labels, and recipes.
Attends to day-to-day problems and needs concerning equipment and food supplies; detects and ensures disposition of spoiled or unattractive food, defective supplies/equipment, and/or other unusual conditions.
Communicates on a regular basis with the Sous Chef and Cook 3 regarding kitchen and food preparation procedures, policies affecting the kitchen and/or the kitchen staff.
May be required, based on assigned location, to operate/drive a golf cart for the purpose of transporting supplies around campus as needed. This may also include transporting employees, residents and/or guests when needed.
Perform other duties as assigned.

Benefits

Medical, Dental, and Vision benefits start the first day after the month you're hired!
Employee Assistance Program (EAP) – Access to mental health support, legal counseling, financial coaching, and more through Talkspace and other resources.
Choice of Two Affordable Medical Plans
On-Campus Medical Providers
Six Annual Paid Holidays
Generous Paid Time Off (PTO)
Cash in Unused PTO Hours
Volunteer Time Off (VTO)
Referral Bonus
Tuition Reimbursement
Career Growth Opportunities
FREE Fitness Center Access
Annual Shoe Reimbursement
Uniform & Reimbursement
Covered Parking
Employee Meal Discount
Exclusive Employee Discount Program
Retirement Plan with Matching