Cook I

Frank Residences•San Francisco, CA

2d•Onsite

About The Position

As a Cook 1, you will be responsible for preparing and cooking daily meals for all residents in accordance with planned menus and standardized recipes. You’ll play a vital role in delivering high-quality meals, ensuring food safety, and contributing to special events and celebrations within the community. Your culinary skills will directly enhance the resident experience through delicious, nutritious, and visually appealing meals.

Requirements

High school diploma or equivalent required.
Minimum of three (3) years of cooking experience in a hotel, restaurant, club, or similar institution.
Ability to read, write, and communicate effectively in English.
Strong understanding of cooking measurements, conversions, and portioning.
Ability to plan, prioritize, and execute meal preparation according to recipes and dietary guidelines.
Knowledge of kitchen equipment use, maintenance, and basic nutritional principles.

Responsibilities

Prepare and cook food items in accordance with standardized recipes, ensuring quality, flavor, and visual appeal.
Execute professional cooking techniques for proteins, sauces, and full plate compositions, including appropriate side dishes.
Read and fulfill individual resident meal tickets, preparing menu items to order using small-batch cooking methods.
Maintain meal production timing to ensure food is served at the proper temperature and presentation.
Work proficiently on Sauté and Grill stations; adjust based on daily needs and resident preferences.
Prepare a wide range of meals, including soups, entrées, vegetables, desserts, and items for special or restricted diets.
Substitute foods when required, ensuring all substitutions are authorized and communicated to the Culinary Director.
Prepare meals for special events and community functions as requested.
Ensure compliance with all sanitary and food safety regulations and community policies.
Monitor and ensure correct diet-specific food is served to residents.
Pull and thaw necessary food items in advance per production schedule.
Open and/or close kitchen according to schedule and department procedures.
Assist in receiving, checking, storing, and inventorying food and supplies.
Maintain clean, organized food storage areas, and ensure stock levels are adequate.
Collaborate with the Executive Chef on food product selection and menu development.
Complete daily and weekly cleaning duties as assigned, ensuring compliance with sanitation standards.
Dispose of food waste according to community policies and procedures.
Attend mandatory training sessions and educational workshops as assigned.
Accept reassignment as needed to meet operational needs.
Perform other related duties as assigned.