Sous Chef

Company: Jackson Creek Senior Living
Location: Monument
Posted on: May 28, 2023

Job Description:

Jackson Creek Senior Living - Cook
WellAge Senior Communities is a dynamic senior housing organization with recognized healthcare expertise leading our Independent Living, Assisted Living and Memory Care communities. We bring high quality service delivery to our residents and value-driven management outcomes to the business. -
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Our name, WellAge, reflects our commitment to creating environments and services to promote our residents aging well and remaining active doing the things they love and enjoy. Each community is designed to create a purposeful life and engaging life experiences.
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We offer you competitive pay, a great benefits package, opportunities for growth and an engaging culture. Join our team today!

The Cook will prepare, cook, season, and serve adequate, attractive, nutritious, and balanced meals. Meals prepared include meat, fish, fowl, vegetables, fruits, soups, salads, desserts, breads, and pastries, as specified and scheduled by the menus. The person holding this position is delegated the responsibility for carrying out the assigned duties and responsibilities in accordance with current existing federal and state regulations and established company policies and procedures.
KEY RESPONSIBILITIES:
Food Preparation Duties: - - - - - - - 75% time


Handle and prepare food that is palatable, appetizing and attractive


Establish practice of serving hot food hot and cold food cold


Cook a variety of foods in large quantities


Be familiar with seasoning and cooking time required


Be aware of cooking characteristics of various cuts of meats, fish and fowl


Prepare foods for cooking: Peel, wash, trim, and cut vegetables and fruit; wash, cut, de-bone and trim meat, fish and fowl


Cook food: Bake, roast, stew and steam-cook meats, fish and fowl, basting as necessary to retain flavor; make gravies, stocks, dressings, sauces and soups


Prepare cold meats, sandwiches, griddle cakes, cooked cereals, and beverages


Use initiative and judgment in setting up meals and utilizing leftovers to avoid waste


Follow standard recipes but make independent decisions in line with current experience


Understand the importance of proper food-handling techniques and hazards of improper food handling


Estimate quantities of food required and apportion servings while monitoring portion-controlled guidelines for individual residents


Taste, smell, and observe food to ensure conformity with recipes and appearance


Serve food according to dietary guidelines, checking each tray for completeness and accuracy


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Kitchen Duties: - - - - - - - - 25% time


Comply with meal schedules


Maintain and use equipment and supplies


Work cooperatively with other staff and departments


Wash pots, pans, and other equipment as used


Responsible for supervision of other food service employees in the absence of Executive Chef


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TALENT:
Executing
Demonstrates resourcefulness
Detail oriented and follow through
Ability to prioritize and multi-task priorities
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Relationship Building
Work well with people including staff, residents, families
Enjoy working with older people
Demonstrates friendliness and enthusiasm
Have a caring attitude and sincere interest in others
Demonstrates honesty
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Influencing
Communicates clearly and effectively -
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Strategic Thinking
Displays creativity -
Curiosity and desire to learn
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SKILLS AND KNOWLEDGE:
Ability to prepare and cook a variety of foods in large quantities. Aware of special diets, seasoning requirements, cooking times, temperature controls. Ability to estimate quantities of food required, limit waste, utilize leftovers while serving attractive, appetizing meals.

EDUCATION AND EXPERIENCE:
Education: High School Diploma or GED preferred - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Experience: Previous experience in the dietary department of a healthcare facility preferred
PHYSICAL DEMANDS:


Walking 3 hours per shift


Standing 4 - 5 hours per shift while preparing and serving food


Lifting 1- 20# frequently, 21-35# occasionally, 36 - 70# rarely -


Bending and reaching, squatting and kneeling, crawling and climbing


Extreme hot and cold temperature changes


Use of large and small kitchen equipment


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CLASSIFICATION:


Non-Exempt


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WORK AREA AND ENVIRONMENT:
Kitchen, freezers, refrigerators, loading dock, dining room
STANDARDS:
Standards: State Health Department Regulations
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OTHER:


Reports to Executive Chef


Department-Dining


-Vivage/Wellage is an Equal Opportunity Employer. -
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Keywords: Jackson Creek Senior Living, Denver , Sous Chef, Hospitality & Tourism , Monument, Colorado