Cook I

Credentials Essential: Vista del Monte Pay Range: $21.67 - $25.00 Part Time: Thurs. Fri. Sat. 11:30am-8pm, 4pm-8pm Summary Under the supervision of the Director of Dining Services or Executive Chef, a Line Cook prepares and cooks meals and/or specialty items for residents and employees of Front Porch residential facilities by performing the following duties: Detailed Responsibilities Cook 1 Line Provides quality Customer Service efficiently to residents, families, co-workers and vendors in a manner to ensure satisfaction. Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. Assumes 100% responsibility for quality of products served. Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. Portions food products prior to cooking according to standard portion sizes and recipe specifications. Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment. Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. Follows proper plate presentation and garnish set up for all dishes. Handles, stores and rotates all products properly. Assists in food prep assignments during off-peak periods as needed. Follows highest standards of cleanliness and all federal, state and corporate policies, health codes and guidelines in preparation and handling of foodstuffs. Follows department safety standards, practice correct body mechanic techniques and participates in campus-wide safety programs. Performs all duties in a safe and efficient manner, wears safety equipment as required for the job, and reports any safety hazards and/or accidents to supervisor. Attends all mandatory in-service meetings and complies with all department and facilities policies and procedures. Understands facility’s fire and disaster plans; follows established procedures during drills and actual emergencies. Front Porch is committed to the prevention of accidents by providing equipment with safeguards, personal safety equipment on jobs that require it, and adequate safety instructions to all employees. All employees are required to follow safe work habits to prevent injuries to themselves, residents, visitors or other employees. Credentials Essential: Food Handlers’ certification from local health department Education with Equivalent Qualifications High School diploma or GED Compensation Disclaimer The actual compensation offered will depend on a wide range of factors including, but not limited to, the selected candidate’s knowledge, skills, experience, training, education, and licensure/certifications (as applicable). Equal Opportunity Employer Front Porch is an Equal Opportunity Employer. We support all aspects of diversity and provide equal employment opportunity to all employees and applicants without regard to race, color, religion, sex, marital status, national origin, age, sexual orientation, disability or status as a veteran in accordance with the applicable nondiscrimination laws. Final candidates must successfully complete a pre-employment physical, physical abilities test, drug screen and criminal background clearance. #J-18808-Ljbffr