COOK- The Meadows, Independent Living

Job Description

Job Description

Job title: Cook

Mentored by: Executive Chef Accountable to: Elders, Staff, Guests and Employees

Position Summary: Responsible for assisting the Executive Chef with the overall effectiveness of the kitchen of the Dining Services department; focusing on food production of the Briarwood and Hawthorne A la Carte Dining Rooms as well as the Market Café. Works with Executive Chef on selecting, training, and supervising all kitchen personnel; food purchasing, receiving, preparation, sanitation and safety through effective direction and delegation. This person shall possess and execute front of house management knowledge and understanding from a fine dining restaurant/country club model of hospitality and delivery systems. Work collaboratively with the Executive Chef on menu planning, production and execution of Meadows Market Café Menu’s, as well as all catering functions of the Dining Services Department.

Qualifications & Education Required:

• High School Graduate or equivalent is required
• HACCP/Food Safety Certified is required – St. John’s will provide
• Bachelor’s / Associate’s Degree in Culinary Arts or Hospitality Management is preferred.
• Fluent in the English Language
• At Least 5 Years’ experience (3 of which in a management chef’s position) in a high-volume restaurant, hotel, country club or senior living community.
• Meet and maintain St. John’s vehicle driving standards.

Core Organizational Competencies:

• St. John’s Brand Characteristics - Embrace living by being Friendly, Respectful, Responsive, Compassionate, Innovative and Fun towards elders, families and colleagues.
• Teamwork - Actively participates. Assists team members; offers encouragement. Acknowledges/welcomes elders. Keeps team members informed. Recognizes achievements and efforts of others.
• Job Knowledge - Consistently demonstrates working knowledge of all aspects of job. Remains current on job related changes and trends.
• Planning/Organization - Demonstrates initiative; plans appropriately. Uses time, materials, resources effectively. Organizes work to ensure commitment and priorities.
• Productivity - Consistently maintains high activity and efficiently produces acceptable volume of work. Consistently meets deadlines and commitments.
• Quality - Consistently produces accurate, timely work which meets required quality standards. Pays attention to detail. Sets high standards of performance for self and actively seeks continuous improvement. Provides elder-driven care.
• Reliability - Consistently delivers on commitments. Can be counted on to accomplish tasks without follow up. Available when required by elder or team and can be counted on to help or assist when needed. Responds in a timely manner.
• Demeanor (attitude) - Embraces change with optimism. Addresses concerns appropriately. Positively communicates. Good listener. Consistently maintains a positive demeanor

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Position Competencies:

• Arrive on time, prepared to work.
• Perform daily dining room, kitchen and service area inspections.
• Provide outstanding customer service to all residents, guests, volunteers, employees.
• Must have excellent customer service skills.
• Knowledge of daily, weekly & monthly catering functions.

Position Responsibilities:

• Responsible for adhering to dietary standards for Hawthorne residents in accordance with all State and Federal regulations.
• Responsible for adhering to New York State Department of Health food safety codes.
• Work with the Executive Chef on oversight of the training and Development process of all positions in the back of house.
• Responsible to attend in a timely manner and actively participate in all required staff and management meetings.
• Communicate all facility policy and procedure and their changes to department staff
• Actively participate, oversee and insure proper flow of service during breakfast lunch and dinner and special functions in any and all dining areas.
• Work in conjunction with the Executive Chef and Café Manager on all Meadows Market Café and Catering special events menus and functions.
• Oversee the proper use of all temperature logs in kitchen, dining rooms and café areas.
• Ensure cleanliness and organization of all kitchens, cafe, dining room and dining areas.
• Ensure all appropriate supplies relative to front of house and back of house, including all beverages, food products, etc. in all areas.
• Determine resident dining service needs and issues to be addressed and/or resolved immediately and at point of service in all areas.
• Ensure correct planning of any and all special food service catering events with appropriate entities and proactively with Dining Service Director, Dining Room Manager & Dining Service Supervisors
• Attend or hold regular weekly staff meetings in addition to daily pre-meal and/or post-meal meetings with or for Executive Chef.
• Assist in pot, pan, dish, and utensil washing, and ensures that dining room staff do same.
• Perform all other tasks as required by management

Physical Requirements:

Body Positions:

• Sitting, Standing, Squatting, Stooping and Bending

Body Movements:

• Walking, lifting, carrying, pulling, pushing, bending, and reaching are required in the accomplishment of tasks. Has the ability to lift 50 lbs.

Exposure to Conditions:

• Wet floors, steam, hot water, ovens, grease, cleaning chemicals and small flames.