Lead Cook ~ Kirkland ~ Full-time/Part-time

MorningStar Careers•Kirkland, WA

About The Position

The Lead Cook prepares, cooks, seasons, and serves adequate, attractive, nutritious, and balanced meals according to scheduled menus. The role includes preparing a variety of foods and ensuring meals meet dietary guidelines and portion-control requirements. The employee carries out assigned duties in accordance with applicable federal and state regulations and company policies and procedures. The position is offered with full-time and part-time schedules. The full-time schedule is Sunday through Thursday, 11 a.m. to 8 p.m. The part-time schedule is Sunday, 8 a.m. to 3 p.m.; Monday and Tuesday, 4 p.m. to 8 p.m.; and Saturday, 11:30 a.m. to 8 p.m. The listed cook pay rate is $30.00. MorningStar Senior Living describes its culture as rooted in care, meaningful work, and servant leadership. Benefits are available to team members scheduled to work 24 or more hours per week, and their families are also eligible.

Requirements

Demonstrate the core values of Love, Kindness, Honesty, Goodness, Fairness, and Respect.
High school diploma preferred; at minimum, ability to read and write English.
Ability to prepare and cook a variety of foods in large quantities.
Knowledge of special diets, seasoning requirements, cooking times, and temperature controls.
Ability to estimate food quantities, limit waste, and use leftovers while serving attractive, appetizing meals.

Nice To Haves

Previous experience in the dietary department of a health care facility.
High school diploma.

Responsibilities

Prepare and handle food so it is palatable, appetizing, and attractive.
Comply with meal schedules and follow standard recipes, making independent decisions consistent with experience.
Use proper food-handling techniques and understand the hazards of improper food handling.
Apply knowledge of seasoning and cooking times and the cooking characteristics of different cuts of meat, fish, and fowl.
Estimate food quantities, apportion servings, and monitor portion-control guidelines for residents.
Prepare ingredients by peeling, washing, trimming, and cutting produce, and washing, cutting, deboning, and trimming meat, fish, and fowl.
Taste, smell, and observe food to ensure it conforms to recipes and appearance standards.
Serve food according to dietary guidelines and check each tray for completeness and accuracy.
Bake, roast, stew, and steam-cook meats, fish, and fowl; baste as needed to retain flavor; and prepare gravies, stocks, dressings, sauces, and soups.
Prepare cold meats, sandwiches, griddle cakes, cooked cereals, and beverages.