Front Porch Communities & Services
Cook I – Front Porch Communities & Services
Base pay range: $20.00/hr - $24.00/hr Canterbury Woods Retirement Community Schedule: 11:30am-7:30pm, 5 days a week, including weekends Hourly range: $20.00-$25.00 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 Provide quality customer service efficiently to residents, families, co-workers and vendors in a manner to ensure satisfaction. Prepare 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. Assume 100% responsibility for quality of products served. Know and comply consistently with standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Stock and maintain sufficient levels of food products at line stations to assure a smooth service period. Portion food products prior to cooking according to standard portion sizes and recipe specifications. Maintain 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. Prepare items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. Follow proper plate presentation and garnish setup for all dishes. Handle, store and rotate all products properly. Assist in food prep assignments during off-peak periods as needed. Follow the highest standards of cleanliness; follows all federal, state and corporate policies, health codes and guidelines in preparation and handling of foodstuffs. Follow department safety standards, practice correct body mechanics and participate in campus-wide safety programs. Perform duties in a safe and efficient manner; wear safety equipment as required; report safety hazards and/or accidents to supervisor. Attend all mandatory in-service meetings; comply with all department and facilities policies and procedures. Understand facility’s fire and disaster plans; follow established procedures during drills and actual emergencies. Support safety initiatives to prevent accidents and injuries among staff and residents. Follow safe work habits to protect yourself, residents, visitors or other employees. All employees must follow safety protocols to ensure a safe work environment. Credentials
Essential: ServSafe or Equivalent Certification required Education with Equivalent Qualifications
High School diploma or GED Experience With Equivalent Qualifications
Front Porch is an Equal Opportunity Employer. We support 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 veteran status, in accordance with applicable nondiscrimination laws. Final candidates must successfully complete a pre-employment physical, physical abilities test, drug screen and Department of Justice Criminal background clearance. Seniority level
Entry level Employment type
Full-time Job function
Management and Manufacturing Industries
Non-profit Organizations Note: This posting includes general job responsibilities and requirements; it does not imply eligibility for any specific position unless officially offered by Front Porch.
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Base pay range: $20.00/hr - $24.00/hr Canterbury Woods Retirement Community Schedule: 11:30am-7:30pm, 5 days a week, including weekends Hourly range: $20.00-$25.00 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 Provide quality customer service efficiently to residents, families, co-workers and vendors in a manner to ensure satisfaction. Prepare 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. Assume 100% responsibility for quality of products served. Know and comply consistently with standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Stock and maintain sufficient levels of food products at line stations to assure a smooth service period. Portion food products prior to cooking according to standard portion sizes and recipe specifications. Maintain 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. Prepare items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. Follow proper plate presentation and garnish setup for all dishes. Handle, store and rotate all products properly. Assist in food prep assignments during off-peak periods as needed. Follow the highest standards of cleanliness; follows all federal, state and corporate policies, health codes and guidelines in preparation and handling of foodstuffs. Follow department safety standards, practice correct body mechanics and participate in campus-wide safety programs. Perform duties in a safe and efficient manner; wear safety equipment as required; report safety hazards and/or accidents to supervisor. Attend all mandatory in-service meetings; comply with all department and facilities policies and procedures. Understand facility’s fire and disaster plans; follow established procedures during drills and actual emergencies. Support safety initiatives to prevent accidents and injuries among staff and residents. Follow safe work habits to protect yourself, residents, visitors or other employees. All employees must follow safety protocols to ensure a safe work environment. Credentials
Essential: ServSafe or Equivalent Certification required Education with Equivalent Qualifications
High School diploma or GED Experience With Equivalent Qualifications
Front Porch is an Equal Opportunity Employer. We support 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 veteran status, in accordance with applicable nondiscrimination laws. Final candidates must successfully complete a pre-employment physical, physical abilities test, drug screen and Department of Justice Criminal background clearance. Seniority level
Entry level Employment type
Full-time Job function
Management and Manufacturing Industries
Non-profit Organizations Note: This posting includes general job responsibilities and requirements; it does not imply eligibility for any specific position unless officially offered by Front Porch.
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