Fine Dining Cook

KNOWLEDGE SKILLS ABILITIES QUALIFICATIONS:

1. High School Diploma or GED. Associate degree in culinary arts or two years of education from an Accredited College or equivalent training. Chef Certification preferred.
2. Must have 2 years experience in a fine dining or healthcare environment with demonstrated skill in quality meal production.
3. Must have or obtain within 6 months of hire from the National Restaurant Association Servsafe Certification.
4. Must demonstrate the ability to comprehend and follow established procedures and a range of verbal/written instructions with a high degree of accuracy judgment and decision making to organize and manage workflow.
5. Must read write and speak English in an understandable manner.
6. Must demonstrate dependability and excellent communication and problem-solving skills be honest exhibit a warm cheerful caring manner and be regularly at work on time as scheduled.
7. Must have the ability to adapt to changing organizational needs work flexible hours to meet the scheduling requirements.
8. Must be professional in actions neat attire appropriate to the position excellent customer service skills and desire to work with and serve older adults.

ESSENTIAL FUNCTIONS DUTIES AND ACCOUNTABILITIES:

1. Performs scheduled hot and cold food production duties efficiently to meet established meal schedules/service and quality control standards of Taylors Restaurant. Evaluates wholesomeness palatability temperature portion control temperature and presentation.
2. Assists Food Service staff; to read/correctly interpret/follow standardized recipes to ensure consistent product quality yield a wide variety of cooking methods and appropriate service and set-up in Taylors; brings any performance related issues to the Dining Director or Executive Chef.
3. Participates in meetings with departmental staff to review menus production requirements resolve concerns. Keeps up on sanitation in the Kitchen. Sweeps mop floors takes out garbage clean ovens and all kitchen equipment.
4. As directed pulls/labels/date meats for weekly menus. Will communicate to Executive Chef when items are needed to order.
5. Cooks to-order items and/or batch cooks steaks hot sandwiches fried items and vegetables as required by menu; purees/grinds/chops meats and other foods as required for individualized diets.
6. Follows correct food handling procedures; uses disposable spoons for food sampling thaws foods in refrigerator or sealed under cold water cools leftovers in shallow (under 2) pans covers/dates/labels leftover perishables and uses within 72 hours uses separate cutting board for meats and produce to avoid cross-contamination stores raw meats below cooked products to avoid cross-contamination uses thermometers to ensure that products are out of 45 to 140 danger zone during preparation/storage/service wears disposable gloves/uses utensils as appropriate uses only sanitized knives/utensils maintains work areas and food processing equipment in a clean/sanitary/orderly manner at all times. Ensures all staff understands and follows.
7. Standardizes recipes and food production methods/procedures; Suggests/tests menu and recipe ideas for inclusion and completes daily food production utilization records as required.
8. Assures that all resident/client rights are always maintained. Reports any violations or suspected deviations immediately according to Saint Johns policy.
9. Maintains confidentiality of all department and organizational information.
10. Knows and follows existing lines of communication and authority.
11. Works tactfully and cooperatively with residents clients families visitors and staff throughout the in-services meetings seminars as required and changes schedule or works overtime to meet the needs of the residents.

Required Experience:

IC