Line Cook full time days
$43,118–$52,832 year
On-siteWilliamsburg, New York, United States or Williamsburg, Virginia, United States
Job Summary
Prepare entrees, soups, starches, and salads for residents and guests using established recipes, while managing hot food lines and batch cooking. Maintain strict sanitation standards across all kitchen areas, equipment, and surfaces, ensuring proper food storage, labeling, and temperature control. Assist the Chef with menu planning, daily production sheets, and ordering, and supervise assigned team members as needed. Perform daily kitchen inspections and report findings, while handling therapeutic diet items and specialized equipment. Work full-time days in a fast-paced healthcare environment, lifting up to 50 lbs and rotating weekends, evenings, and holidays.
Required Qualifications
- Ability to lift up to 50lbs
- Extensive walking, bending, stooping, standing, pulling, pushing, and carrying
- Ability to understand verbal and written instructions in English
- Ability to taste and smell
- Ability to work in a fast-paced environment with multiple tasks
- Universal staffing requirements including, weekends, evenings, holidays and during inclement weather
- Exposure to the sights, sounds, smells of a typical healthcare environment including persons with dementia
Desired Qualifications
- High School diploma or equivalent preferred
- 3-5 years of experience preferred
- No licensure required
- Serv Safe Certification preferred
- Advanced knowledge of general kitchen and ingredient offerings to perform mid-level duties in preparation and presentation of menu at community
- Strong knowledge and understanding of therapeutic food production, including custom orders
- Knowledge of Health Department Regulations related to food storage, preparation, and service in a retirement community setting
- Ability to use and maintain kitchen equipment, including specialized equipment
- Good communication skills
- Proficiency with Microsoft Office – word processing and spreadsheets
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