Line Cook - 2 Positions!!

Collington

111d•Onsite

About The Position

Collington, A Kendal Affiliate, located on a beautiful 125-acre campus in Mitchellville, Maryland, is a Life Plan Community enriched in diversity that offers an active lifestyle for independent living and person-centered continuing care for assisted living and memory support. Collington’s vision is to thrive as a community of people living, working and serving together, bringing alive a spirit of collaboration, generosity and mutual respect in our relationships and decision-making. The Line Cook is responsible for cooking and preparing high quality menu items from the cycle menu according to recipes under the supervision of the Executive Chef. The Line Cook must be familiar with classical cooking methods including but not limited to grilling, sautéing, searing, roasting, braising, etc. The line cook must also have a basic understanding of knife techniques and terms.

Requirements

Minimum (1) year of experience working in commercial production kitchens, such as restaurants, hotels, and golf clubs.
Must be able to stand and walk 90% of the workday.
Ability to stoop, bend, and stretch frequently in small tight areas.
Must be able to lift, carry, push, and hold up to 60 pounds.
May be exposed to extreme temperatures from the oven and freezers.
May be exposed to industrial cleaning chemicals and offensive odors.

Nice To Haves

Familiar with classical cooking methods including but not limited to grilling, sautéing, searing, roasting, braising, etc.
Basic understanding of knife techniques and terms.

Responsibilities

Maintains the production kitchen operations to assure consistency with Collington’s standards of high quality meal service.
Prepares menu items under the guidance of the Executive Chef, while following recipes.
Portions food according to production schedules and recipe specifications.
Follows safe food handling procedures with special attention given to critical control temperatures.
Understand classical cooking methods.
Complete understanding of proper knife cuts and handling.
Utilizes and maintains production records and temperature logs to aid in future production, purchasing, and controlling expenditures.
Taste tests and evaluates food before serving to ensure standards are met; consults with Chef if there are any concerns.
Operates all kitchen equipment correctly.
Cleans and sanitizes equipment and utensils in the work area during and after each shift.