Food Service Shift Lead/Cook Full-Time

Episcopal SeniorLife Communities•Henrietta, NY

23h•Onsite

About The Position

The purpose of this role is primarily responsible for oversight and management of the day-to-day kitchen production operation at Brentland Woods. This position will additionally perform duties as a production cook, food service worker, caterer, and kitchen utility worker.

Requirements

Must possess a high school diploma or equivalent with reading, comprehension and writing ability at 12th grade level or higher.
Minimum of three years of dining experience in institutional, hotel or upscale dining required.
Ability to work independently and with a group.
Ability to follow specific instructions.
Ability to perform basic math calculations.
Ability to communicate effectively, both orally and in writing.
Ability to safely operate all job-related food service equipment.
Must pass ServSafe sanitation course on safe test on cooking, holding, plating, and serving food.
Exhibit knowledge of proper food handling and infection control.
Ability to interact courteously and tactfully with staff, residents, family members, visitors, vendors, and the general public.

Responsibilities

Assist the Chef Manager as scheduled.
Train and orient employees.
Responsible for cooking and serving resident meals.
Manage activities associated with correct resident meal production, plating, serving, and clearing.
Direct and supervise food service staff as needed in resident meal service and food preparation.
Assure that all forms and logs associated with each meal are completed.
Order needed products as assigned.
Prepare various entrees, starch and vegetables using classical methods and following standardized recipes as trained.
Prepare salads, pastries and desserts as trained.
Prepare sauces, soups and stocks as trained.
Prepare various entrees, starch and vegetables using classical methods and following standardized recipes as trained.
Prepare all food items in accordance with accepted industry practices, facility NYSDOH and Monroe County health codes.
Work with departmental managers on problem identification and solutions.
Concentrate on consistent improvement within assigned program and department.
Demonstrate ability to make decisions in accordance with departmental policies and procedures.
Comply with facility in-service requirements.
Attend all chef/production meetings to address problems, concerns or plans.
Responsible for opening or closing up the food service program on a daily basis.

Benefits

100% employer-paid medical insurance for High-Deductible Health Plan (HDHP) for single-subscribers.
Health Saving Accounts (HSA) with Weekly Employer Contributions.
Flexible Spending Accounts (FSA).
Dental insurance with orthodontist coverage.
401(K) with Company Match: 100% company match on the first 3% of your contributions.
Competitive Pay Rates.
Weekly payroll processing.
Tuition Assistance program.
Generous ETO (Earned Time Off) plan that accrues on a weekly basis for use after 90 days of employment.
Six designated holidays and one floating holiday.
Voluntary benefits and insurances such as Short-Term Disability, Vision, Employee Assistance Program, and On-Site Workforce Success Coaches.