Lead Cook

Lead Cook

Nestled at the base of Cougar Mountain is a senior living community in Issaquah, Washington unlike any other in the East Seattle area: Timber Ridge at Talus. When our community of well-traveled, outdoor-loving seniors aren't visiting other parts of the world, you'll find them socializing over dinner, hiking a nearby trail or just enjoying the spectacular views. As the area's first Silver LEED-certified Life Plan Community, our campus and natural setting reflect our residents' love of the Pacific Northwest. You won't find our unique combination of an all-inclusive lifestyle, superior hospitality, and beautiful location anywhere else. We are currently seeking an experienced Lead Cook to work in our Health center. If you're looking for a different perspective on senior living come join us today!

You will enjoy:

• Medical, Dental, and Vision Insurance
• Now Offering DailyPay!
• Life and disability insurance
• 401(k) with company match
• Health Savings Account & Flexible Savings Account
• Employee assistance program
• PTO and eight paid holidays
• Pet insurance and employee discounts (including wireless plan and retail discounts)
• Tuition reimbursement
• Free Lyft rides if needed, to and from the Issaquah Transit Center.
• Free Underground parking
• Free meals
• Citizenship application reimbursement
• Gym access
• Shower facilities
• Pre-paid bus pass
• Your personal and professional growth is important to us, so we provide continual professional training and career advancement opportunities.
• You will enjoy being part of a great team in a fun, engaging work environment!

Who you are:

• Must have a Washington State Food Worker Card.
• Possess a minimum of three years' experience as a cook in a hotel, restaurant, club, or similar institution.
• Has the ability to plan and organize work, follow instructions, recipes, specifications, and standards.
• Has knowledge of kitchen equipment operations and maintenance; some knowledge of nutrition and diet.
• Ability to communicate effectively and perform simple arithmetic and understand measurements and conversions.

General Summary:

The Lead Cook is responsible for the preparation of all food items as per standardized recipes. The Lead Cook is responsible for ensuring trays accuracy, meal timeliness, and consistency of high food quality. They are expected to take proactive steps to ensure that all service, quality, sanitation, and safety standards are upheld consistently and to communicate any areas of concern to the department leadership. They are expected to lead by example and to maintain a productive and harmonious workplace culture.

Essential Job Duties:

• Prepare and serve coups, stocks, sauces, braises and roasts items as per standardized recipes. Follow standardized recipes and makes modifications to food according to the residents prescribed therapeutic diet.
• Prepare the amount and type of food needed according to the resident's prescribed diets. Ensure there are adequate supplies in stock in order to facilitate uninterrupted food services.
• Inform the Sous and/or Executive Chef of all activity and operational problems, making suggestions for improvement and correction as needed.
• Lead by example to ensure that service is efficient, organized, and successful. Provide guidance to cooks to help with the development of their skills.
• Ensure that a high level of cleanliness is always maintained.

Other Duties:

• Will assist to unload and store delivery items.
• Assist in maintaining a high level of customer satisfaction for Timber Ridge residents and their guests.
• Maintain the appearance, cleanliness, and service of facility at or above Health Department standards through routine, daily cleaning procedures.
• Uses time, material, and equipment properly to eliminate waste and unnecessary expense.
• Maintains acceptable standards of personal hygiene and complies iwth the department dress code.
• Maintain good working relations with employees, residents, and guests.
• Follow policies and procedures as determined by the Executive Chef or Food and Beverage Director.
• Attends in-service training and education sessions as assigned.
• Performs specific work duties and responsibilities as assigned.

PHYSICAL REQUIREMENTS/WORKING CONDITIONS:

Must be able to stand or walk for up to 8 hours per day. Must be able to bend, stoop, and stretch frequently throughout the day. Moderate to heavy physical effort needed infrequently. Manual dexterity for preparing food. Ability to use standard industrial kitchen appliances required. Must be able to lift up to 50 lbs. independently. May be exposed to extreme temperatures (freezers and stoves-range burners) for short periods of time. May be exposed to industrial cleaning chemicals. Must be able to see, hear, and communicate with others.