Weekend Lead Restaurant Cook

THE FORUM is recruiting for a hospitality focused Lead Cook to join our team! This position is responsible for full-scope, hands on production cooking in the Community Culinary Services Department. Is responsible for maintaining a superior level of quality service and cleanliness at all times.
Hourly Wage: $ 28.21- $35.69
Weekend Shift Differential Pay: $ 2.00 per hour
Shift Schedule: AM Shift. Must be available to work on the weekends and holidays.
Medical, Dental, and Vision insurance; Life and Disability coverage (basic and voluntary)
Voluntary Accident, Critical Illness, Identity & Fraud Protection, and Pet Insurance
Referral Bonus Program - Up to $500 per referral!
Generous PTO, Paid Holidays and Bereavement Leaves
Employee Assistance Program & a Safe and clean work environment
Tuition Reimbursement Program
Assists with training and development of Cooks and Dishwashers when needed.
Maintains kitchen equipment.
Prepares bulk production items including clean, cuts fruits and vegetables and prepares salads, fruit plates, condiments, etc.
Maintains and monitors food safety standards including, a safe, clean, and sanitary workspace in compliance with all health and sanitation policies and procedures.
Assists with receiving deliveries, puts away deliveries when needed, and assists with the organization of dry storage, walk-ins, and freezer using proper rotation practices.
Stores all food items properly and follows proper rotation practices to avoid spoilage and waste.
Follows instructions on daily production sheets and helps prepare production lists.
Ensures each plate leaving the kitchen meets high presentation standards, is a quality product, properly portioned. Cold food on Cold plates and Hot food on Hot plates.
Responsible for the direction of the kitchen in the absence of the Executive Sous Chef and Executive Chef.
Assists the Executives Sous Chef and in preparation and executing all catered, special and holidays events.
Supervises Dishwashers on daily cleaning projects.
Cross-trained to competent/proficient level in all stations (including saut, grill, broiler, fryer) across all venues.
Basis supervisory skills in the absence of the Executive Chef, Executive Sous Chef, 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).
Able to work flexible schedule as required to assist in supervision of the culinary operation.
Must be able to read and communicate in English.
Maintains acceptable standards of personal hygiene and complies with department dress code.
Attends in-service training and education sessions as assigned.
Ability to understand and follow instructions in English and communicate effectively and perform simple arithmetic. Three + years' experience in a hotel, restaurant, or club with dining preferred.
Culinary education and supervisory background desirable.
Knowledge of kitchen equipment operation and maintenance. If you're an enthusiastic, compassionate, senior care professional who is passionate about hospitality and senior engagement- please apply, we'd love to get to know you!
Job Schedule Full time