Lead Cook

Lead Cook Up to $28/hour DOE

Vi at Silverstone
23005 N. 74th Street
Scottsdale, Arizona 85255

Starting pay range is up to $28.00/hour depending on experience.

Bring your culinary skills to another level! Unique opportunity for individuals desiring to build a culinary career.

Vi is recognized as a Great Place to Work and one of Glassdoors 100 Best Companies to work for. We have an exceptional opportunity for aspiring chefs! Learn from the best and accelerate your culinary career with Vi. Our Culinary team creates gourmet meals, from scratch, and delivers them to our residents in a 5-Star dining experience.

What We Offer:
No late working hours -- the opportunity to balance your work and personal life!
Annual Holiday Bonus for all employees
Free lunch
Generous Paid Time Off
Excellent Benefits
401k Retirement Plan with generous company match
Paid Parental Leave
Scholarships
Tuition reimbursement
Luxury work environment
Award-winning training and development

CLICK TO SUBMIT RESUME FOR CONSIDERATION

Position Summary:
Assists in preparing all types of food while maintaining the highest quality and standards at all times. Ensures safe handling of all food and ingredients. Strong food fabrication knowledge. Ability to produce all basic stocks, soups and sauces. Ability to work all production stations. Demonstrates basic supervisory skills. Performs other duties as assigned. This is a safety sensitive position.

Principal Accountabilities / Essential Job Functions:
Assists with training and development of Cooks and Kitchen Attendants when needed.
Assigns work to other staff, as directed by the Executive Chef, Executive Sous Chef or Sous Chef.
Assists with menu development as requested.
Maintains kitchen equipment.
Cleans and cuts fruits and vegetables.
Prepares common pooled prep or bulk production items.
Prepares salads, fruit plates, condiments, etc.
Maintains and monitors food safety standards including a safe, clean, and sanitary work area in compliance with all health and sanitation policies and procedures such as Hazard Analysis and Critical Control Points (HACCP), Federal, State and Local regulations.
Assists with receiving deliveries, puts away deliveries when necessary, and assists with the organization of dry storage, walk-ins and freezer using proper rotational practices.
Assists Kitchen Attendant as needed / assigned with dish and ware washing, receiving, transportation of food and equipment, and cleaning duties.
May be assigned to assist Pastry Chef with basic or fundamental tasks (scoop bulk cookies, pre-plate assigned desserts).
Stores all food items properly, rotating to avoid spoilage.
Follows instructions on daily production sheets and helps prepare production lists.

Physical Requirements:
Constant: Standing, must have the ability to operate in a constant state of alertness and in a safe manner.
Frequent: Handling, walking, reaching up to 36 in.
Occasional:
Seldom: Carrying up to 50 lbs., bending, crouching, lifting up to 50 lbs.
Sensory Requirements:
Tactile, tasting, smelling, near vision, peripheral vision and color vision

Working Conditions:
Faced paced environment
Shifts vary, flexibility in scheduling is preferred.
Complies with semi-annual review of driving record and random drug testing, where applicable.
Regular on-site physical presence is required.
Reliable, predictable, and punctual attendance, to provide timely service to internal and external customers and to support uninterrupted business operations, is required.

Key Competencies:
Advanced in all Cooks I, II, and III competencies and responsibilities.
Cross-trained to competent/proficient level in all stations (including stove cookery, stir fry and grilling/broiling) within main/primary kitchens and all venues, including Care Center.
Strong communication skills with the ability to articulate and delegate tasks to staff.
Basic supervisory skills in the absence of the Executive Chef, Executive Sous or Sous Chef (open and closing responsibilities, point person to contact Executive Chef for emergencies, and promptly and appropriately report injuries, equipment issues, and other concerns).
Trained to competent/proficient level on basics of ordering (i.e., fish, produce, etc.).
Proficient in meat butchery (beef, pork, lamb) and seafood fabrication.
Able to work flexible schedule as required to assist in supervision of the culinary operation.
Sets positive example for staff and identifies and reports any problems to Executive Chef, Executive Sous Chef or Sous Chef.
Ability to use a Point of Sale (POS) system.
Must be able to read and communicate in English.
Must be sensitive to the needs of older adults and enjoy working with a senior population.
Ability to work productively in a team environment.

Education and Experience:
Education: High school diploma or G.E.D. equivalent is required. Some Culinary education is preferred.
Work Experience: Minimum 3 years of basic line cooking experience within a high-quality restaurant, country club, hotel or senior living company is preferred.
Licensure / Certification: Possess or be willing and able to obtain Food Handlers certification, as required. Must possess a valid and current drivers license, where applicable.

CREATE YOUR OWN STORY
Something inspiring is happening at Vi, a continuing care retirement community. Theres real energy and enthusiasm, genuine warmth and approachability. And a deep sense of respect and family thats impossible to ignore--between our residents and our staff and, perhaps more importantly, between our team members. Part of a fulfilling career is not just doing work you love, but doing it alongside (and for) people you admire and grow to love. This is the Vi story. How will your story unfold?

Vi is an Equal Opportunity Employer--minorities/females/veterans/individuals with disabilities/sexual orientation/gender identity

CLICK TO SUBMIT RESUME FOR CONSIDERATION

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