Sous Chef Cook

Century Park Associates•Colorado Springs, CO

2d•$18 - $19

About The Position

The Bridge at Colorado Springs is hiring for a Line Cook, which is a great opportunity to join our growing Dining Services and Culinary Team; if you have a passion for seniors and gourmet cuisine then this job is for you! This is a unique senior living opportunity with upscale restaurant-style menus and food, and we are always working to improve our dining experience and food quality. We also have events, themed nights, and banquet-like functions. This position is PRN or on call where you would work a few days a week on schedule and be on call for the other days you would work The Cook/Sous Chef prepares nutritious, high quality meals with a hospitality focus for residents enjoyment in accordance with all laws, regulations and company standards Reports to the Dining Services Director.

Requirements

Must have high school diploma or equivalent
Must have 1 year scratch food preparation experience
Must have prior experience regularly preparing meals for large groups
Must be able to be ServSafe certified
Must enjoy serving seniors
Must demonstrate excellent customer service and hospitality
Must demonstrate trustworthiness and dependability
Must work efficiently and effectively with little to no supervision
Must demonstrate effective communication skills
Must be able to work in a fast paced environment
Must demonstrate good planning skills
Must be able to multi task and meet deadlines
Must maintain a professional appearance in accordance with Company standards
Must be able to receive and resolve complaints graciously
Must be responsive to resident requests
Displays integrity and professionalism by adhering to Century Park's Code of Ethics and completes all required compliance training

Responsibilities

Maintains system to ensure timely meal services
Checks daily menu and special events calendar to ensure necessary food and supplies are available
Prepares meals meeting nutritional requirements as well as appetizing in appearance
Garnishes plates to enhance overall dining experience
Prepares food based on standardized recipes
Makes only authorized substitutions
Seasons food appropriately
Serves food based on established portion controls
Assists in preparation of special meals and for special events
Estimates portions and utilizes leftovers appropriately to reduce food costs
Operates kitchen within state and county regulations including sanitation, food storage, recordkeeping, food temperatures, portion sizes, chemical usage/storage
Operates kitchen equipment safely and efficiently: steamer, oven, grill, meat slicer, mixer, grinder, dishwasher, etc.
Maintains cooler and freezer properly: dates and labels food, no food on floor, etc.
Assists with putting up stock on delivery days
Assists with daily kitchen duties: washing pots/pans, putting up stock, removing trash and boxes, cleaning steam table and checking water levels
Completes daily cleaning assignments
Maintains a clean and sanitized work environment
Follows local and state handwashing procedures to ensure food safety
Assists with supervisory duties in absence of Dining Services Director