Lead Line Cook

Job Description

Job Description

Broadview at Purchase College

Position Title: Lead Line Cook

Department: Food & Beverage

Exempt Status: Non-Exempt

Supervisor:  Executive Chef & Sous Chef

GENERAL SUMMARY:

A unique opportunity exists to join a team in creating a vibrant senior learning community on the campus of Purchase College, State University of New York. The residents of this university-based retirement community will be able to enjoy the many amenities of the college including the renowned Neuberger Museum of Art, the Performing Arts Center, the academic and athletic facilities, and the park-like campus. They will be able to enjoy all these benefits while living in a village designed specifically for their interests and needs. As part of the Purchase College community, Broadview residents will enjoy both formal and informal programming and collaborative opportunities designed to promote intergenerational engagement with members of the college community, ranging from classes and mentoring to providing employment opportunities for students. Broadview will offer the full continuum of services, inclusive of Independent Living, Assisted Living, Enhanced Assisted Living, and Memory Care. .

INCLUSIVE AND COLLABORATIVE CULTURE:

We are dedicated to promoting diversity, equity, and inclusion. Diversity is the commitment to a community of equity and access through the acceptance of all aspects of human difference. This includes but is not limited to age, disability, race, ethnicity, gender, gender expression and identity, language heritage, national origin, sexual orientation, religion, socioeconomic statues, status as a veteran and worldview. Broadview at Purchase College is proud to be SAGE CARE certified, and all employees will be provided SAGE CARE training. Broadview at Purchase College is committed to integrating various cultural and social perspectives to engender excellence and to creating a collaborative culture in order to provide an exceptional experience for every employee and resident.

JOB SUMMARY:

The Lead Line Cook is responsible for the proper preparation of the planned menu in the absence of the Executive Chef or Sous Chef and assists in the supervision of all kitchen employees. This is a full-time position with shifts to be determined; and requires day, evening, weekend and / or holiday flexibility.

PRINCIPLE DUTIES:

Essential Job Duties:

• Clarifies and organizes all evening paperwork and posts next day’s production schedule.
• Assists the kitchen staff in all aspects of daily assignments, as required.
• Monitors Labeling of all products in the kitchen
• Assists in daily shift change walk-through of kitchen staff.
• Ensures that each plate leaving the kitchen meets high presentation standards, is a quality product and is properly portioned.
• Responsible for the direction of the kitchen in the absence of the Executive Chef, and sous chefs.
• Assists in creating, planning, costing and executing menus, theme buffets, specials and holiday menus.
• Assists with food orders, production sheets and related material.
• Assists the chefs in executing all catered and special functions.
• Supervises Utility Workers on daily cleaning projects
• Informs the Executive Chef of all activities and operational problems, making suggestions for improvement and corrections as needed

Duties include but are not limited to:

• Assists in maintaining a high level of customer satisfaction for our residents and their guests.
• Maintains appearance, cleanliness and service of facility at or above Health Department standards through routine, daily cleaning procedures.
• Assists in maintaining daily, weekly and monthly statistical information as required.
• Uses time, material and equipment properly to eliminate waste and unnecessary expense.
• Maintains good working relations with employees; illustrates leadership to promote unity of effort, group pride, harmony and teamwork.
• Attends in-service training and education sessions as assigned.
• Performs specific work duties and responsibilities as assigned by supervisor.

HOSPITALITY FOCUS: 

The Broadview at Purchase College fully embraces a culture of hospitality.  To that end, we include the following hospitality promises as a guide for our interpersonal interactions with residents, co-workers, and guests:

1. We greet residents, employees and guests warmly, by name and with a smile.
2. We treat everyone with courteous respect.
3. We strive to anticipate resident, employee and guest needs and act accordingly.
4. We listen and respond enthusiastically in a timely manner.
5. We hold ourselves and one another accountable.
6. We embrace and value our differences.
7. We make residents, employees and guests feel important.
8. We ask “Is there anything else I can do for you?”
9. We maintain high levels of professionalism, both in conduct and appearance, at all times.
10. We pay attention to details.

WELLNESS FOCUS:

The Broadview at Purchase College employees are expected to promote a healthy community culture for all residents and employees.  This is a whole-person approach to health and wellness which includes eight dimensions of wellness:  Emotional, Environmental, Health Services, Intellectual, Physical, Social, Spiritual and Vocational.  Through these efforts we can ensure and exceed residents’ wellness needs relating to their mind, body and soul, which may also have a positive effect on the employees, as a result.

QUALIFICATIONS:

• Ability to understand and follow instructions in English and communicate effectively, and perform simple arithmetic. Ability to understand measurements and conversions.
• Two to three years experience in a hotel, restaurant, or club with fine dining preferred.
• Culinary education and supervisory background desirable.
• Ability to plan and organize work, to interpret instructions, recipes, specifications and standards.
• Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet. Health Care experience desirable.
  • HS Diploma.
  • Formal Culinary education and or equivalent training
  • Preference given to candidates with multi-unit operations and or equivalent dining styles.
  • A demonstrated passion for our mission, principals, quality, and hospitality
  • The ability to speak, read and comprehend the English language.
  • Must be artistically creative, motivational, and energetic with a passion for serving others.
  • Must possess patience and sensitivity to others’ needs; ability to work with community groups; willingness to work beyond normal working hours.
  • Lifts and carries up to 50 lbs.
  • Pushes and pulls up to 50 lbs.
  • Climbs, reaches, bends and twists occasionally
  • Reaches, bends and twists occasionally
  • Sits, stands and walks frequently
  • Ability to work in both cold and heated kitchen environments.
  • Routinely process written information as in policies and procedures, posted notices, instruction materials, regulations, etc.
  • Routinely complete forms and other written documentation.
  • Routinely observe resident actions, gestures, and facial expressions.
  • Routinely recognizes auditory call signals, emergency alarms, wander monitoring system signals, soft voices of the elderly and verbal communication within the workplace.
  • Routinely observes odors relevant to resident medical and personal care conditions, and those undesirable in the environment.
  • Routinely interacts with individuals highly dependent on vocal communication – residents, family members, vendors, and co-workers – in circumstances requiring audible and intelligible vocalizations.
  • Routinely interact with individuals (residents, family members, staff, etc.) who may be discourteous, tactless, demanding, verbally and/or physically threatening or abusive, angry or hostile, emotionally vulnerable or mentally ill, vulgar, mean-natured.
  • Routinely called upon to control own emotions and behaviors so as to protect residents’ rights and to respond professionally with respect and dignity.
    • Individual must be able to use protective equipment and take proper precautions and emergency measures.

EXPERIENCE & EDUCATION REQUIREMENTS:

·         4 years of consistent prior working experience

QUALIFICATIONS:

PHSYICAL REQUIREMENTS:

Physical activities of the position:

SENSORY/COGNITIVE REQUIREMENTS:

This list is not to be inclusive, rather exemplary of times of sensory/cognitive activities involved in performance of job functions.

Recognition/vision and mental processing

Hearing

Smell

Verbal communication

PROFESSIONAL BEHAVIOR REQUIREMENTS:

This list is not to be inclusive, rather exemplary of times of emotional and behavioral activities involved in performance of job functions.

ENVIRONMENTAL/OCCUPATIONAL EXPOSURES:

This list is not to be inclusive, rather exemplary of times of environmental/occupational exposures involved in performance of job functions.