Lead Line Cook

Position: Lead Line Cook

Schedule: Full-time, 40 hours per week; schedule to include days, weekends, holidays, and events as needed

Pay: $22.00 - $25.00/hr.

Location: Essex, CT

Who We Are

Upscale fine dining and casual venues in need of a Lead Line Cook to execute a menu for our exclusive clientele.

Walk through our doors and see the difference in the future with senior living and care. When you work at Essex Meadows, 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!

What We Offer

• Medical, dental, and vision insurance
• Life insurance
• AD&D insurance
• Long-term disability insurance
• 401(k) with company match
• Resident sponsored appreciation bonus
• Resident sponsored educational scholarships
• Generous PTO and paid holidays
• Employee assistance program
• Free electric vehicle charging stations
• Daily Pay - Work today, get paid today
• An exceptional work environment that is both engaging and fun

Essex Meadows is looking for a cook with a passion for creating healthy, delicious food dishes with herbs, vegetables and fresh and locally sourced ingredients.

Prepares all soups, stocks, sauces; boils, braises and roasts items as per standardized recipes.

Prepares and serves all sauteed, fried, grilled, steamed and baked items as per standardized recipes.

Prepares or directs the preparation of all food served, following instructions and special diet orders.

Plans food production to coordinate with meal serving hours, so that excellence, quality, temperature and appearance of food are preserved.

Determines amount and type of food and supplies required for daily menus and seeing that supplies are obtained from storage areas in adequate time for meal production.

Operates mechanical kitchen equipment during food preparation.

Notes and advises the purchasing agent of items that need to be ordered.

Maintains the kitchen in a safe and sanitary condition, which may include cleaning up and washing dishes, pots and pans, cooking equipment and floors at the end of the shift.

Has the work experience, or formal training, in culinary arts sufficient to create, adjust or alter recipes or offerings, to comply with special situations which are presented by the Kitchen Manager, Dietary Manager, Dining Room Manager or Director, or arise during service.

Has the guiding skills, and supportive disposition to undertake the functions of the Kitchen Manager when one is not on duty.

Coaches the line cooks, prep staff and utility staff in the absence of the Kitchen Manager.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.

Ability to understand and follow instructions in English, communicate effectively.

EXPERIENCE

One year certificate from college or certified culinary school; or two to three years related experience and/or training as a cook in a hotel, restaurant, club, health care facility, or similar institution; or equivalent combination of education and experience.