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Title

Cook III 

Category Kitchen  
Description

Job summary:

The Cook III job includes an ongoing commitment to the preparation of quality food products and service excellence. The Cook III is advanced in kitchen processes and Cooking techniques, presentation, and skills. The Cook III assists with the training and development of kitchen staff through the day to day operation with coaching and hands on training.

This position requires the full understanding and active participation in fulfilling the Mission of the Organization. It is expected that the employee will demonstrate behavior consistent with the Core Values of Carmel Valley Manor.

Essential duties and responsibilities: Include the following; other duties may be assigned.

Prepare food products for the residents and guests while assuring plate presentation is consistent and high quality with all dishes.

Provides hands on training and guidance for other kitchen staff for developmental and coaching opportunities.

Consistently demonstrates a high level of experience in all facets of cooking including but not limited to grilling, sautéing, baking, food prep, creativity, and advanced cooking knowledge.

Follow proper procedures for receiving food and food storage HACCP.

Perform sanitation duties in kitchen work area.

Complete assigned record keeping duties.

Follow state and all regulatory compliance requirements to assure department is operating within guidelines.

Provide creativity with feedback for new dish suggestions and presentations to enhance the dining experience for residents.

Assists Executive Chef/ Sous Chef with special projects as needed.

Acts as a positive role model and mentor for staff.

Prepares special foods according to the catering sheets.

Makes sure that all equipment in the kitchen is in working order.

Uses check-off sheet to insure the entire kitchen and walk-in is clean and organized both during, and at the end of the shift.

Supervises and manages all kitchen staff, which includes cooks, dishwashers, and prep-cooks.

Prepares dishes/food according to production sheet and recipe in accordance with Title 22 requirements for Skilled Nursing Facilities.

Take temperatures in accordance with Main Kitchen Standards, this includes all meat and hot/cold items.

Date, label, and rotate all items throughout the kitchen (dry goods, walk-ins, and freezer) use FIFO.

Follow safety policies and exhibit safety habits and practices, sanitary standards per department policy.

Calls ext. 2222 for any maintenance service requests when necessary.

Uses equipment and materials in a safe and acceptable manner. Follow established safety procedures, use appropriate safeguards, and observes common sense rules of safety in all on-the-job activities including the Injury and Illness Prevention Program.

Conducts self in a professional manner, which reflects credit on Carmel Valley Manor and encourage others to do the same. Maintain a positive and well-mannered attitude.

Demonstrates high standards of personal hygiene, including, but not limited to using proper hand washing techniques, observing "no smoking" policy, wearing hairnet or hat in food production area and maintaining a neat appearance; industry non-slip shoes.

 
Position Requirements

Qualifications (Education and/or Experience):

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Must possess a High School diploma or equivalent.

Must have completed Culinary School Program and have three to five years of food service experience. Ten years of relevant experience in lieu of Culinary School Program.

Must be Servsafe certified or have current Food handlers certificate

OTHER REQUIREMENTS: Must be able to read, write, speak and understand the English language and carry out oral and written instructions.

Top training in cooking skills, leadership and ability to organize and carry out many tasks.

Knowledge of nutrition, knife skills and proper food preparation techniques.

Possess a high degree of cleanliness and hygiene.

Possess great communication skills and be able to work in team environment.

Work calmly under pressure.

Able to prepare recipe conversions.

Step in to replace the Sous Chef or Executive Chef.

Ability to verify that food meets requirements for quality and quantity.

Ability to prepare original dishes.

Knowledge and ability to follow strict health codes.

Give suggestions to Chef regarding preparations.

Assist Chef and Sous Chef in training new staff.

Keep a check of the safety of all kitchen equipment.

Notify and discuss problems with maintenance department and servicemen.

Must possess the ability to make independent decisions when circumstances warrant such action.

Must possess the ability to deal tactfully and work harmoniously with personnel, residents, and family members, visitors, government agencies/personnel and with the general public.

Must possess the ability to plan, organize, develop, implement, and interpret the programs, goals, objectives, policies, and procedures that are necessary for providing sound accounting techniques.

Must possess the ability to seek out new methods and principles and be willing to incorporate them into existing practices.

PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to talk, hear, speak, feel, smell, taste and see. The employee must be able to move intermittently throughout the workday, balance, climb, crouch, kneel, lift, push, pull, reach, and stand. An employee will be required to carry or lift weights of 50 lbs or less.

Working conditions:

The employee must be able to cope with the mental and emotional stress of the position and have the ability to relate and work with ill, disabled, elderly, emotionally upset, and at time hostile people within the facility.

Direct Reports:

None

 
Full-Time/Part-Time Full-Time  
Position Cook III  
Close Date  
Created By Rebecca Merrill  
Number of Openings 1  
Exempt/Non-Exempt Non-Exempt  
Open Date 7/28/2021  
Location Carmel Valley Manor  
About the Organization For over half a century, we've been providing seniors with the opportunity to relax and enjoy every day. But how did we come to provide this exceptional lifestyle? Carmel Valley Manor was established in 1963 by Northern California Congregational Retirement Homes, Inc., a California not-for-profit organization. We are governed by a voluntary local Board of Trustees, with residents represented through the Residents Council. The Manor operates as a Life Care Retirement Community with the oversight of the California Department of Social Services, Community Care Licensing Division. Hillcrest, our assisted living center, is licensed as a Residential Care Facility for the Elderly by the California Department of Social Services. Our Health Center is licensed as a skilled nursing facility by the California Department of Public Health.  
EOE Statement We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.  

This position is currently accepting applications.

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