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Posted: Wednesday, September 6, 2017 1:27 AM

Job Description:/h3:
OAKMONT MANAGEMENT GROUP
LINE COOK JOB DESCRIPTION

JOB TITLE: Line Cook POSITION TYPE: Hourly, Non:Exempt
DEPARTMENT: Culinary
REPORTS TO: Sous Chef and Culinary Services Director

POSITION SUMMARY: The Line Cook is responsible for preparing food in accordance with the approved menu, current standards, guidelines, and regulations to assure that quality food service is provided at all times, in accordance with property policies and procedures.

1. Position Responsibilities
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Prepare and cook all food items and meals in accordance with planned menus and recipes ensuring all meals and food prepared are of high quality, palatable and appetizing. Assist in food preparation for special meals, parties, events, etc.
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Prepare soups, appetizers, entrees, vegetables, side dishes, and desserts for both the regular and special diets for the residents, as well as the meals served to the staff and all special events requiring food service.
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Prepare and serve substitute foods to residents who refuse foods served. Make only authorized food substitutions and consult with and advise Culinary Services Director or Sous Chef on menu changes.
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Prepare food and serve in accordance with sanitary regulations, as well as with established policies and procedures. Report any incidents or infractions to Sous Chef or Culinary Services Director.
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Inspect special diet requests and orders to assure that the correct diet is being served.
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Plan the timing of food production to coordinate with meal serving hours so that quality, temperature, and appearance of food are preserved.
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Maintain control over meal portions and food consistency. Estimate food requirements and controls serving portions thereby eliminating waste and leftovers.
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Ensure that the next days items are in stock and pulled and thawing under refrigeration as dictated by the menus.
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Open or close kitchen as dictated by department scheduling. Ensure co:workers arrive in a timely manner and notify the supervisor or Manager on Duty of any staff call offs, tardiness, or absences.
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Assist, when requested, in the purchasing, inventory, checking in and storing of food and supplies. Ensure that stock levels of staple/non:staple food, supplies, equipment, etc., are organized and maintained at adequate levels at all times. Work closely with the Sous Chef and Culinary Services Director in specifying and selecting food products.
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Ensure that food storage areas are clean and properly organized/arranged at all times. Responsible for all cleaning items assigned and/or posted on daily/weekly checklist and those assigned by the Sous Chef or Culinary Services Director.
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Ensure a sanitary work environment and conform to all local codes and policies regarding proper storage, handling and serving of food.
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Dispose of food and waste in accordance with established policies.
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Must be able to pass state required TB test, Physical Exam and Criminal Background Check.
We Offer:
* Competitive Pay
* Excellent benefit package
* Employee appreciation days
(additional time off)
* Discounted employee meals
* Opportunities for training and professional growth
Oakmont is an Equal Employment Opportunity Employer and we are committed to hiring, developing, and promoting team members based on individual ability and job performance.

Company Description:/h3:
Villa Capri is a premier senior community situated on a beautifully landscaped campus. Developed by Oakmont Senior Living, Villa Capri provides exceptional quality, comfort and care with five star services and amenities. Residents enjoy a rewarding lifestyle with individualized comprehensive support that promotes continuing independence.

Source: https://www.tiptopjob.com/jobs/71666860_job.asp?source=backpage


• Location: North Bay

• Post ID: 81271002 northbay
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