Lead Cook - Assisted LivingDining Services DepartmentChelsea Retirement Community

Shift: Every weekend, shift varies (5:30a-2p, 11a-7:30p)Schedule: Hours will include every weekend & holiday rotationStatus: Full-time 32 hours per weekReq #5261

The Team Members of Brio Living Services provide a unique and personal experience to each of our residents, while focusing on quality treatment and comfort.

Join our team of compassionate and skilled staff and love your career!

A Few of the Brio Living Services Benefits:

• Comprehensive Medical Insurance options for staff that are regularly scheduled a minimum of 30 hours/week
• Generous Vacation & Sick Time, Paid Birthday and Holidays
• DAILYPAY - immediate access to your pay from hours worked the day prior!
• Retirement Savings Plan Opportunity
• Team Member Referral bonus program
• Attendance and Longevity Bonus
• Wellness Reimbursement and Incentives
• Tuition Reimbursement and Scholarship program (Growth opportunities)
• Annual Increases 

DailyPay-Work Today, Get Paid Tomorrow! 

Job Summary:The primary responsibilities of the Lead Cook are meal service, prepare made from scratch meals based on planned menus and dietary restrictions, in accordance with current applicable federal, state and local standards, guidelines and regulations, with our established policies and procedures, and as may be directed by the Chef Manager and/or Director of Dining Services, to assure that quality food & customer service are provided at all times.Assure that the department is maintained in a clean and safe manner by operating, cleaning, and maintaining cooking equipment according to safety and sanitation regulations and established policy and procedure.

Skills and Knowledge:

• Must be able to cook a variety of foods in large quantities.
• Read, write, speak, and understand the English language.
• Possess the ability to make independent decisions when circumstances warrant such action.
• Ability to deal tactfully with personnel, residents, family members, visitors, government agencies/personnel and the general public.
• Must be able to follow oral and written instructions, including reading recipes and following food safety instructions.
• Have leadership ability and willingness to work harmoniously with and supervise professional and non-professional personnel.
• Must have the ability to plan, organize, develop, implement, and interpret the programs, goals, objectives, policies, procedures, etc., of the Dietary Department.

The above is a summary of the position, it in no way states or implies that these are the only duties you will be required to perform. If selected for the position you will receive a full job description. 

Required Qualifications: 1. High School diploma or GED2. Minimum of 3-5 years of experience as a short order or scratch kitchen cook in a restaurant, catering service, or retirement community3. All employment offers are contingent upon successful completion of a pre-employment criminal background check, professional reference checks, TB Screen, and physical assessment at time of hire. In addition, proof of COVID-19 vaccination or approved exemption is required.

NOTE: The rate of pay will be determined based on relevant employment experience as a cook. Your resume should adequately reflect all paid cook/baker experience.Desired Qualifications:4. ServSafe Certified preferred5. Culinary certificate/degree desirable6. Allergen Certification

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