Cook I

POSITION SUMMARY:The Cook I is responsible for supporting Culinary Services operations by preparing and delivering high-quality food across all service areas, including culinary kitchens, the Health Center, and Overlook Communities. This role works closely with the Culinary Services Manager and Executive Chef to ensure efficient kitchen operations, consistent food quality, and excellent service.The Cook I functions as a lead team member, providing guidance to kitchen staff, stepping into various culinary roles as needed, and maintaining workflow across stations. In the absence of the Culinary Services Manager and Executive Chef, this position assumes supervisory responsibility for kitchen operations.Key responsibilities include preparing and presenting fresh, seasonal menu items using high-quality ingredients for both hot and cold applications, including à la carte and catering services. The Cook I is expected to demonstrate strong technical culinary skills, a thorough understanding of kitchen procedures, and working knowledge of diverse cuisines, food concepts, and current industry trends.ESSENTIAL DUTIES AND RESPONSIBILITIES:Oversee the timely daily production, in collaboration with the team.Oversight of the Team Member Café to ensure that standards of food quality and quantity are available for service.Communicate proactively operational needs, concerns, and issues.Perform daily Inspection of Stations and Service areas.Perform inventory management and organization of the Production Storage Areas utilizing (MOXE) US Foods portal via apple iPad.Maintaining the quality, professionalism, and safety of the work environmentPerform routine equipment inspection, inform leadership of repair/replacement needs, place work orders through the Worx-Hub system.Manage resources effectively to reduce and prevent waste and loss.Ability to perform in all culinary line/production capacities throughout the department – including knowledge of menu items assigned to those locations and standard operating procedures involved.Preparation of menu items to established standard as an individual and in leading the team’s workMaintain operational standards and Health Department regulations.Ensure all areas are maintained in an orderly, clean, and sanitary manner,Oversee the complete breakdown and cleaning of all equipment.Ensure recipes are followed, uniform production standards are met, and all items are of the highest possible quality and produced in an efficient and consistent manner.Ensure the accuracy of the production sheets at the conclusion of each meal period.Assists the Culinary Services Manager and Executive Chef in maintaining high resident satisfaction, cost controls, sanitation standards, Team Member training and development.Perform other duties/functions as requested or assigned by the Culinary Services Manager or Executive Chef, i.e., receiving, inventory, maintain and organizing coolers, or dry storage.Work alongside Culinary and Service Leadership during meal service by setting clear expectations, guiding staff, reinforcing standards, and delivering a strong hospitality experience for residents, guests, and Team Members.QUALIFICATIONS:High School Diploma or equivalent – requiredAssociate or bachelor’s degree in culinary arts or equivalent years of experience. Experience in various phases of food service operations. – preferred5 years’ experience in Culinary Arts within a Scratch Kitchen, Long-Term Care facility. Sauté, Braising, Roasting, Creating Production Lists, Knife SkillsSERV Safe CertificationAllergen Awareness Certification - preferredTechnically Proficient in Volume Hot and Cold Food Production, Baking and Pastry and Culinary fundamentals – requiredAbility to taste and work with all ingredients used – requiredAbility to mathematically reduce and expand measurements required by recipe ­ required.Strong verbal and written communication, customer service, organizational, and time management skills