Lead Cook(FT)

The Avalon · Cupertino · $28.21–$35.69/hr (stated in the posting)

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When you work at THE FORUM, you have a front-row seat to the amazing life stories of the wisest people on earth. What’s more, you are part of an extraordinary company – one that’s investing in the future of senior living by investing in you. Don’t just do a job. Be part of an extraordinary life!

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.

Why You'll Love Working Here

• Medical, Dental, and Vision insurance; HSA and FSA options
• Life and Disability coverage (basic and voluntary)
• Voluntary Accident, Critical Illness, Identity & Fraud Protection, and Pet Insurance
• Competitive benefits and 401(k) with company match
• Referral Bonus Program - Up to $500 per referral!
• Generous PTO, Paid Holidays and Bereavement Leaves
• Employee Assistance Program & a Safe and clean work environment 
• Birthday Celebration, Service Tenure Awards and Monthly Employee Engagement Activities
• Career Advancement Opportunities
• Tuition Reimbursement Program
• A warm, engaging, and mission-driven workplace where your impact truly matters

Here are a few of the daily responsibilities of a Lead Cook:

• Assists with training and development of Cooks and Dishwashers when needed.
• Assigns work to other staff, as directed by the Executive Chef, Executive Sous Chef, or Sous Chef.
• Assists with menu development as 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.
• Assists Duties and as needed/assigned with dish and ware washing, general cleaning duties, and receiving.
• 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.
• Supports the efforts of the Executive Sous Chef and Executive Chef to highlight any/all items which are running low and/or need to be ordered.
• Assists the Executives Sous Chef and in preparation and executing all catered, special and holidays events. 
• Supervises Dishwashers on daily cleaning projects.
• Informs the Executive Chef of all activities and operational problems, making.
• Cross-trained to competent/proficient level in all stations (including sauté, grill, broiler, fryer) across all venues.
• Strong communication skills with the ability to articulate and delegate tasks to staff.
• 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).
• Trained to competent/proficient level on basic ordering (i.e., fish, produce, etc.).
• Proficient in meat butchery (beef, pork, lamb) and seafood fabrication.
• Able to work flexible schedule as required to assist in supervision of the culinary operation.
• Sets positive example for staff and identifies and reports any problems to the Executive Chef, Executive Sous Chef, or Sous Chef.
• Ability to use Point of Sale (POS) system.
• Must be able to read and communicate in English.
• Ability to work productively in a team environment.
• Maintains acceptable standards of personal hygiene and complies with department dress code.
• Attends in-service training and education sessions as assigned.
   

Here are a few of the qualifications we need you to have:

• Ability to understand and follow instructions in English and communicate effectively and perform simple arithmetic. Ability to understand measurements and conversions.
• Three + years’ experience in a hotel, restaurant, or club with dining preferred.
• Culinary education and supervisory background desirable.
• Ability to plan and organize work, to interpret instructions, recipes, specifications, and standards.
• Knowledge of kitchen equipment operation and maintenance. Some knowledge of nutrition and diet. Senior Living experience desirable.

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!

EEO Employer

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