Cook

Harrison Senior Living Chester County • Coatesville, PA

4d

About The Position

Experienced full-service Chef/Cook. Candidate must be able to lead a small team, drive revenue, maximize productivity and motivate a team. Most chefs/cooks attend a two-year culinary program and then work their way up the ranks of a kitchen: line cook, sous chef, and finally executive chef. Experience is very important and generally this will supersede formal education. Must also be able to effectively manage kitchen staff and maintain a clean kitchen. Duties and Responsibilities: Running the Kitchen and ensuring quality service. Ensuring sanitation and food safety. Kitchen Safety. Have a team meeting before service of meal. Prep work and maintenance of quality standards. Communicating clearly with Director, kitchen and service staff. Be able to work in a standing position for long periods of time. Prepare and assist in serving meals in accordance with the menu and recipes. Provide proper plate-up and portion control. Maintain and record proper temperature controls, food storage and food rotation. Perform all side work and setup/breakdown duties as assigned. Adhere to safety and sanitary practices. Stock supplies; Set up workstations with all needed ingredients and cooking equipment. Plan and direct kitchen activities. Supervise staff to maintain quality and hygiene levels. Ensure service runs smoothly. Overseeing and assisting with food production tasks Ensuring that quality and cost standards are consistently obtained. Menu creation. Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.). Check food while cooking to stir or turn. Ensure great presentation by dressing dishes before they are served. Check quality of ingredients. Monitor stock and let Director know there are shortages.

Requirements

• High School Diploma or Culinary Degree
• 3-5 years of cooking experience preferred.
• Experience in fast-paced food environment required.
• Display a positive attitude.

Nice To Haves

• ServSafe certification preferred.

Responsibilities

• Running the Kitchen and ensuring quality service.
• Ensuring sanitation and food safety.
• Kitchen Safety.
• Have a team meeting before service of meal.
• Prep work and maintenance of quality standards.
• Communicating clearly with Director, kitchen and service staff.
• Be able to work in a standing position for long periods of time.
• Prepare and assist in serving meals in accordance with the menu and recipes.
• Provide proper plate-up and portion control.
• Maintain and record proper temperature controls, food storage and food rotation.
• Perform all side work and setup/breakdown duties as assigned.
• Adhere to safety and sanitary practices.
• Stock supplies
• Set up workstations with all needed ingredients and cooking equipment.
• Plan and direct kitchen activities.
• Supervise staff to maintain quality and hygiene levels.
• Ensure service runs smoothly.
• Overseeing and assisting with food production tasks
• Ensuring that quality and cost standards are consistently obtained.
• Menu creation.
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.).
• Check food while cooking to stir or turn.
• Ensure great presentation by dressing dishes before they are served.
• Check quality of ingredients.
• Monitor stock and let Director know there are shortages.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED
• Number of Employees: 501-1,000 employees