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Per Diem Cook I
4 months ago
Find your new career with a team that makes a difference in seniors lives.
Come see why Evergreen Woods is certified as a Great Place to Work
Now accepting applications for a Per Diem Line Cook with restaurant experience.
Experience in preparing high-quality food from scratch according to standardized recipes and instructions preferred. Senior Living experience a plus.
We look forward to meeting you soon
Interviews offered daily
POSITION SUMMARY: This is considered a line cook position, this position demands a higher skill set, heightened sense
of time management, and organizational skills. This person is responsible for the bulk of food production including but
not limited to soups, stocks, sauces, main dishes, starches, and vegetables. A Cook II should be familiar and able to
execute the 7 methods of cooking, they should have reviewed their station, review any lists including but not limited to
opening, closing and prep list. They know what is expected form them each day while on that station, they should
know how to read and follow a recipe, they should be able to execute basic soups, stocks, and sauces, They should
have acquired the skills on each of the cooking stations listed in the Pathway, and they should have a Chef sign off on
their refined knife cuts.
ESSENTIAL FUNCTIONS:
Working in a collaborative manner with the front and back of the house team members, ensuring
compliance with Senior Living Communities/Wellmore standards for quality, presentation and portion
control are met.
Adhere to all proper handling, HACCP, labeling, and storage protocols for all foods and ensure
compliance with all relevant food service regulations.
Follow all safety protocols and consistently practice a culture of safety.
Maintain documentation of temperature charts and records.
Maintain an open communication and professional working relationship with all community departments
and Home Office support team to ensure residents remain happy and living the Weller Life.
Actively participate in planning and production meetings with the team.
Attend and actively participate in required in-service training and education programs.
Other duties as assigned and directed by the Executive Chef or Director of Dining Services.
