Job Description:

I. Position Summary:

Under the direction of the Executive Chef or a manager, the Floating First Cook provides support to different schedules, campuses, and assignments to fill in open cook positions. This position is responsible to prepares and presenting food in accordance with quality standards, productivity standards, cost controls, and forecast needs. This position needs to demonstrate a strong commitment to the philosophy and goals of the mission of Hebrew Senior Life and recognize patient dignity and choice in aspects of daily life.  Strives to make every encounter with a patient a positive and meaningful experience and opportunity, while providing safe and efficient quality of care.

II. Core Competencies:

• Possess and display all hard skills that contribute to a successful cook

• Promotes effective interpersonal and interdisciplinary relationships, maintaining professional conduct at all times.

• Able to engage and train colleagues.

• Knowledge of knife skills and safety.

• Ability to read, speak, and understand English to execute food order slips well, while working under pressure in a fast-paced environment.

• Knowledge of proper temperatures of beef, chicken, fish, and the reheating of food.

• Ability to accurately measure.

• Demonstrate good judgment and initiative in preparing food.

• Motivated to learn.

• Flexible to change.

• Exemplifies professionalism and exhibits values that contribute to the achievement of the mission of the Culinary and Nutrition Department and the Hebrew Rehabilitation Center.

III. Position Responsibilities:

A.    Kitchen Production:

•  Responsible for the preparation, cooking, and overall production of the meals during their assigned shift

• Responsible for minimal food waste

• Ensures that the proper amounts of entrees, vegetables, desserts, and salads are produced according to the menus and manages daily production sheets in accordance with standardized recipes and preparation methods, portion control, time schedules, and special diet needs.

• Responsible for ensuring that all food in the walk-in refrigerators and freezers is covered, labeled, and dated to ensure all food is being properly rotated.

• Properly uses, cleans, maintains, and stores equipment, identifying and taking appropriate action with any maintenance issues that exist.

• Assists in establishing cooking procedures and methods for the Culinary Staff, including the development of recipes.

• Tastes and smells food to determine quality and palatability.

• Responsible for meals going out in a timely manner. Works directly with Jr. Sous Chef and Exec Sous Chef to ensure proper execution of specials.

B.    Sanitation:

• Ensures that all work areas, storage areas, utensils, and equipment are cleaned, sanitized, and maintained in an orderly fashion according to the latest regulations: local, state, federal, and Kosher (if applicable)

•   Oversees proper food handling, sanitation techniques, food storage, and HACCP procedures

• Follows and adheres to the sanitation action plan to address the company’s EOC and Sanitation rounding, local, state, and federal sanitation compliance survey.

• Logs temperatures of all food to be served and reports any temperatures that exceed industry standards to management.

•   Attends in-service training sessions to keep current with knowledge in the field of nutrition, sanitation, and dietetics, as well as general in-services.

C.    Professionalism:

• Promotes effective interpersonal and interdisciplinary relationships, maintaining professional conduct at all times. Identifies and resolves interpersonal conflicts constructively.

• Demonstrates a positive, supportive attitude towards all.

• Displays patience and tact when dealing with all customers and staff.

• Presents the department in a positive manner to visitors, patients, and staff.

• Consistently maintains a courteous and pleasant attitude toward visitors, patients, and staff.

• Communicates effectively in both written and verbal form.

• Follows safety rules, uniform code, jewelry policy, personal hygiene policy, as well as state and federal regulations.

• Contributes to the efficient and productive operation of the department.  Completes assignments with minimal assistance and total follow-up.

• Exercises initiative, seeking additional tasks and projects from the supervisor.

• Accepts assignments readily. Recognizes problems independently and works toward improving systems and procedures.

IV Qualifications:

• High School diploma preferred.

• 5 years of cooking experience required.

• ServSafe Certification required or obtained within 6 months of being in the role. 

V Physical Requirements (ADA Requirements)

• Must be able to lift 50 pounds.

• Must be able to pull 50 pounds.

• Must be able to push 50 pounds.

• Must be able to stand for long periods of time.

• Must be able to walk short distances.

• Frequent bending is involved.

Must be able to withstand temperature changes when going in and out of the walk-in refrigerator.

Remote Type

Salary Range:

$40,104.00 - $56,145.00