Line Cook

Senior Living Communities Careers•Columbia, SC

13d•Onsite

About The Position

This position is for anyone with basic kitchen knowledge, or for anyone wishing to obtain the basic skills for an entry level position in the kitchen. It is the first step in culinary arts for anyone in our company that wishes to begin their career in the heart of the house. A Cook 1 should be familiar with the main and satellite kitchens, should know basic food sanitation guidelines, and should know the policies and procedures of the kitchen including but not limited to opening, closing, shopping and prep lists. They should consistently practice Mis En Place on a daily basis. A CDM should have reviewed all of the therapeutic diets and signed off on each of the diets having coached and trained on all of them. A chef should have signed off on their knife cuts and can now execute each on a daily basis. They should be able to produce each of the egg dishes assigned to them in the Pathway, and they should be able to execute all of the sandwiches assigned to them in the Pathway.

Requirements

Basic kitchen knowledge or desire to obtain basic skills for an entry-level position.
Familiarity with main and satellite kitchens.
Knowledge of basic food sanitation guidelines.
Understanding of kitchen policies and procedures (opening, closing, shopping, prep lists).
Consistent practice of Mis En Place.
Ability to produce assigned egg dishes and sandwiches.
Demonstrated current and ongoing competence in assigned tasks.
Ability to effectively and regularly transfer information to necessary parties.
Ability to provide supervisor with actionable, accurate data.
Self-motivated and personally competitive.
Desire to achieve for the good of the Company and team.
Seeks additional work when capacity allows.
Ability and desire to bring new ideas and solutions to supervisor.
Ability to quickly adapt to changing conditions.
Ability to navigate obstacles with ease and professionalism.
Listens to others without interrupting.
Keeps emotions under control.
Remains open to ideas and tries new things.
Balances team and individual responsibilities.
Encourages others and asks for help when needed.
Exhibits patience and compassion.
Ensures product is delivered on time and is of the highest quality.
Assumes responsibility for mistakes.
Presents themselves in a manner which enhances the brand image.
Understands that no information is truly private and conducts online or social networking activities accordingly.
Treats people with respect.
Keeps commitments.
Inspires the trust of others.
Works ethically with integrity.
Upholds the Company’s Guiding Principles: People First, Always; We Exist to Serve our Members; We Have a Responsibility to be Full.
Capable of standing, maneuvering independently and safety around work area.
Capable of standing on a tile floor for an eight-hour shift.
Ability to see and hear, or to use prosthetics that will enable these senses to function adequately.
Sufficient manual dexterity to operate a fire extinguisher and to manipulate kitchen equipment, including slicer, chopper, processor, knives, etc.
Ability to lift or carry weight up to 50 lbs.
Must be free of diseases that can be transmitted in the performance of job responsibilities during the stage of communicability unless the employee can be given duties that minimize the likelihood of transmission.
May be exposed to minimal to moderate noise and exposure to blood and/or body fluids.
May experience traumatic situations including psychiatric and deceased residents.
Subject to moderate physical and emotional stress associated with food service.
Performance of job tasks will involve exposure to cleaning chemicals, heat and cold.

Nice To Haves

Culinary training a plus.

Responsibilities

Working in a collaborative manner with the front and back of the house team members, ensuring compliance with Senior Living Communities’/Wellmore standards for quality, presentation and portion control are met.
Adhere to all proper handling, HACCP, labeling, and storage protocols for all foods and ensure compliance with all relevant food service regulations.
Follow all safety protocols and consistently practice a culture of safety.
Maintain documentation of temperature charts and records.
Maintain an open communication and professional working relationship with all community departments and Home Office support team to ensure residents remain happy and living the Weller Life.
Actively participate in planning and production meetings with the team.
Attend and actively participate in required in-service training and education programs.
Other duties as assigned and directed by the Executive Chef or Director of Dining Services.