Line Cook

Covenant Living•Plantation, FL

1d•Onsite

About The Position

The Line Cook will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include Breakfast, Lunch, Dinner, and Special/Catered Events. This role involves producing small to large batch goods using advanced and full range of classical cooking techniques. The Line Cook is responsible for the preparation of food for residents in a Senior Living / Healthcare environment, following standardized recipes to achieve proper quantities and consistent high quality. The position also requires maintaining a high standard of sanitation within the department and ensuring requirements are met in accordance with organization standards as well as federal, state, and local regulation.

Requirements

High school diploma
Current Food Handler’s Permit is required.
State sanitation certificate.
Extensive working knowledge of a kitchen environment and 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.
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 have the ability to handle a variety of tasks and functions.
Must be able to react calmly in emergency situations.
Must have the ability to show patience and compassion to senior adults.
Must be considerate of resident's comfort, safety, security and belongings.
Demonstrate 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. This includes employees, residents, families, visitors, vendors, other health care professionals and the community at large.
Ability to work on some holidays and flexible hours.

Nice To Haves

Training in Servsafe is beneficial.
3-4 years of related and advanced food service and cooking experience.
Experience with basic operation of kitchen equipment is preferred.
Intermediate to advanced knife experience.

Responsibilities

Prepares and cooks to order foods that may require short to mid-level preparation time.
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 basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving, and serving soups, meats, vegetables, desserts, and other food products for consumption in eating establishments.
Prepares foods under direct supervision or instruction 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.
Receive inventory, move, and lift foodstuffs and supplies and prepare meals for customers requiring special diets.
May produce some batch goods using basic cooking technique.
Take and record temperatures and correct temperature discrepancies.
Prepare all necessary foods for meal according to production sheets.
Complete all prep items according to prep sheet.
Plate food as ordered with attention to appearance and garnish.
Produces small to large batch goods using advanced and full range of classical cooking techniques.
May select recipes per menu cycle, prepare bakery items, receive inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets.
Typically performs fast food cooking duties in preparing food items to be served to customers.
Clean and sanitize workstations and equipment and must follow all regulatory rules and procedures.
Assist with set ups. Break down and clean up serving lines and other food areas.
Properly record and label, with appropriate dates and store 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.