Lead Line Cook

Covenant Living Communities and Services•Mercer Island, WA

1d•$22 - $29•Onsite

About The Position

The Lead Line Cook will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods, including breakfast, lunch, dinner, and special/catered events. This role produces small to large batch goods using advanced and full range of classical cooking techniques. The Lead Line Cook is responsible for the preparation of food for residents in a Senior Living / Healthcare environment, utilizing standardized recipes to achieve proper quantities and consistent high quality. Maintaining a high sanitation standard within the department and ensuring requirements are met according to organization standards and federal, state, and local regulations is crucial. This position may assist with work direction of other team members and serves as a lead cook, guiding and assisting in the training of less experienced cooks. The Lead Line Cook performs advanced cooking duties, including following complex recipes and/or product directions for preparing, seasoning, cooking, tasting, carving, and serving soups, meats, vegetables, desserts, and other foodstuffs for main entrees.

Requirements

High school diploma
Current Food Handler’s Permit is required.
Extensive and complete working knowledge of a kitchen environment and advanced food preparation.
Must be able to communicate effectively (verbal and written, English) with residents and staff.
Must be able to read and understand written instructions and follow safety practices and ability to read and follow a recipe unsupervised.
Proficient in recipe production.
Proficiency in multiple stations (saute, grill, salad, fry).
Ability to use basic functions of a computer.
Must be cordial and congenial with residents.
Must be dependable, detail oriented, organized, and have good follow through.
Must be able to work within standard policy and procedures, and work with limited direct supervision.
Must be able to handle various tasks and functions.
Must be able to react calmly in emergency situations.
Must show patience and compassion to senior adults.
Must be considerate of resident's comfort, safety, security, and belongings.
Demonstrates the ability to set and establish priorities.
Manages time efficiently.
Maintains work area in a neat and orderly manner.
Maintains a well-groomed appearance that complies with organizational and State food code standards.
Ability to adhere to dress code and kitchen uniform requirements.
Demonstrates knowledge of and understanding of food safety, sanitation, preparation and serving principles.
Ability to work with all persons and must have the ability to get along and socialize with them.
Ability to work on some holidays and flexible hours.

Nice To Haves

Training in Servsafe is beneficial.
State sanitation certificate.

Responsibilities

Prepares and cooks foods for the full line, to include main entrees.
Performs advanced cooking duties, including following complex recipes and/or product directions for preparing, seasoning, cooking, tasting, carving, and serving soups, meats, vegetables, desserts, and other foodstuffs for main entrees.
Selects recipes per menu cycle, prepares bakery items, receives inventory, moves, and lifts foodstuffs and supplies and prepares meals for customers requiring special diets.
May use production software to enter pre- and post-production data software.
May take inventory, and/or enter inventory into the production.
May prepare food and serve customers at an a la carte and may operate a grill station.
Prepares food in accordance with current applicable federal, state, and corporate standards, guidelines, and regulations to ensure high-quality food service is provided.
Reads food order or receives verbal instructions on food required by patron, and prepares and cooks food according to instructions.
Provides the highest quality of service to customers.
Follows complex recipes and/or product directions for preparing, seasoning, cooking, tasting, carving, and serving soups, meats, vegetables, desserts, and other foodstuffs for consumption in eating establishments.
Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry, or fish for culinary use.
Tastes products, reads menus, estimates food requirements, checks production, and keeps records to accurately plan production requirements and requisition supplies and equipment.
Attends all allergy and foodborne illness in-service training and applies principles of food safety to food preparation and sanitation practices.
Receives inventory, moves, and lifts foodstuffs and supplies and prepares meals for customers requiring special diets.
May produce some batch goods using basic cooking technique.
Takes and records temperatures and corrects temperature discrepancies.
Prepares all necessary foods for meal according to production sheets.
Completes all prep items according to prep sheet.
Plates food as ordered with attention to appearance and garnish.
Produces small to large batch goods using advanced and full range of classical cooking techniques.
Cleans and sanitizes work stations and equipment and must follow all regulatory rules and procedures.
Assists with set ups.
Breaks down and cleans up serving lines and other food areas.
Properly records and labels, with appropriate dates and stores properly.
Complies with all company safety and risk management policies and procedures.
Participates in regular safety meetings, safety training and hazard assessments.
Attends training programs (classroom and virtual) as designated.