Line Cook( FT)

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 Line 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.

Employment Status: Full Time. Shift Scheduled: 12:00pm to 8:30pm. Must be available to work the weekends.

Hourly Wage: $ 25.00- $ 30.00

Sign-on bonus: $1000

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

• Prepares bulk production items including clean, cuts fruits and vegetables and prepares salads, fruit plates, condiments, etc.
• Maintains 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 Dishwashers 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.
• Follow instructions on daily production sheets.
• Maintains acceptable standards of personal hygiene and complies with department dress code.
• Attends in-service training and education sessions as assigned.
• Perform all other duties as assigned.

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

• Knowledge for the preparation of dressings, vinaigrettes, cold/hot sauces, and soups.
• Ability to proficiently prepare buffet display items such as cheese, fruit, crudite, charcuterie.
• Advanced knife skills including proper use of guide hand and classic cuts (brunoise, dice, julienne, rough chop).
• Proficient in cooking Saute, poach, fry, broil.
• Proficient in the production of soups and sauces including Mother Sauces and derivatives.
• Proficient in meat butchery and seafood fabrication.
• Ability to use Point of Sale system (POS).
• Must be able to read and communicate in English.
• Ability to work productively in a team environment.
• Knowledge of kitchen equipment operation and maintenance. Some knowledge of nutrition and diet.
• A minimum of 2 years of basic line cooking experience within a high-quality restaurant, country club, hotel, or senior living industry preferred. as a cook in a hotel, restaurant, club, or similar institution.

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