Cook II

Overview:

Producing breakfast, lunch and/or dinner menu items, including items pertaining to therapeutic diets, room service delivery, catering needs, and employees meals. At the direction of the Executive Chef, Sous Chef, Chef de Cuisine and/or Cook Lead, you will be assigned specific duties to ensure that all items needed for meals or events are prepared at the time needed. Adhering to and helping ensure adherence to all established Dining Services policies and procedures is essential in this role.

Responsibilities:

Demonstrate Pacific Retirement Services’ (PRS) Core Values—excellence, innovation, integrity, stewardship, compassion, and collaboration—are ingrained into all aspects of your role.

Attend all team meetings and/or events requiring your presence.

Be knowledgeable of emergency procedures and act in a calm manner in the event of an emergency.

Ensure adherence to all food quality standards, food safety/sanitation standards, and all other policies and procedures set forth by the back-of-house leadership team.

Keep the Cook Lead, Sous Chef, Chef de Cuisine, and/or Executive Chef informed of any potential problems as they surface to ensure timely resolution.

Lead by example with regard to food safety and sanitation, maintaining an environment and work area that demonstrates safety and sanitation are paramount.

Prepare and organize all culinary items needed for meal service within all assigned kitchens, ensuring meals are served in a proficient and timely manner.

Train all newly hired and transitioned Cook I or II team members as needed in accordance with a consistent and effective training process/program.

Perform other duties as assigned.

Qualifications:

Minimum of 2 years' line cook and/or food preparation experience within a hospitality and culinary-focused environment preferred; to include hotels, resorts, restaurants, and/or high-end senior living environments.

Any current state-sanctioned regulatory Food and Alcoholic Beverage Licenses that are required in order to work within the food, beverage, and/or health services environment.

ServSafe certification is a plus.

Permanent