Second Cook

Job Description:

Title of Immediate Supervisor: Sous Chef/Executive Sous Chef

I . Position Summary:

Safely and sanitarily prepares palatable entrees, vegetables, salads and desserts for all customers ensuring compliance with proper amounts of all foods on the menu in accordance with dietary spread sheets and production sheets, standardized recipes, preparation methods, portion control, time schedules, and sanitary standards as well as serving procedures for all regular and special diets. Hands on execution of all items to be cooked and prepped according to daily production sheets. Demonstrate a strong commitment to the philosophy and goals of the mission of Hebrew SeniorLife and recognize resident/patient dignity and choice in aspects of daily life. Strive to make every encounter with a resident/patient into a positive and meaningful experience and opportunity, while providing safe and efficient quality of care. Handles breakfast, break, lunch, dinner, and banquets.

II. Position Responsibilities:

• Hands on in production and presentation ensuring all food is being cooked and prepped according standards administered by Sous Chef and Executive Chef.
  
• Pull and thaw frozen foods according to schedule in order to ensure their wholesomeness.
  
• Hold and serve all food at proper temperatures and are attractively presented.
  
• Assist in firing daily food production.
  
• Provides the proper amounts of entrees, vegetables, desserts and salads according to the menus and work production sheets in accordance with standardized recipes and preparation methods, portion control, time schedules, and special diet needs.
  
• Responsible to ensure 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.
  
• Ensure 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, Kosher (if applicable)].
  
• Responsible for compliance with industry food safety standards.
  
• Control inventory and supplies to minimize waste.
  
• Log temperatures of all food to be served and report any temperatures that exceed industry standards to management.
  
• Adhere to pertinent safety rules, uniform code, jewelry policy, personal hygiene policy and state and federal regulations.
  
• Taste and smell food to determine quality and palatability.
  
• Responsible for meals going out at a timely manner. Works directly with Sous and Exec Sous to ensure proper execution of specials.
  
• Attend in-service education meetings and workshops at the request of administration.
  
• Follow modified diets in accordance with diet spreads as approved by Sous Chef / First cook, or the consulting dietitian.
  
• Maintaining high standards of quality in food preparation by the use of standardized recipes, proper cooking methods, portion control, making sure cold foods are served cold, hot foods are served hot.
  
• Make Sous Chef aware of product needed by creating an order list of items that will be needed for later in the week to ensure smooth production
  
• Attend daily production meetings for review of days' work and upcoming events.
  
• Attend in-service training sessions together with co-workers to keep abreast with current knowledge in the field of nutrition and dietary related personnel, as well as general in-services.
  
• Cooperate and coordinates work activities with co-workers to ensure a smoothly run department.
  
• Perform assigned job related duties or special projects assigned by the Sous Chef.
  

III. Core Competencies:

• 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 reheating of food.
  
• Ability to accurately measure.
  
• Demonstrate good judgment and initiative in preparing food.
  
• Motivated to learn.
  
• Flexible to change.
  

IV Qualifications:

• High School diploma preferred..
  
• 3 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 changes in temperature when going in and out of the walk-in refrigerator.
  

Remote Type:
On-site

Salary Range:
$18.07 - $25.30