Line Cook / Chef de Partie

Overview

The Line Cook / Chef de Partie is a key member of the Culinary Services Team responsible for daily preparation, cooking, and plating of high-quality meals for residents of AUS Senior Living at Bartow. This role requires an experienced cook with strong technical skills, creativity in menu execution, and a deep understanding of senior dietary needs. The Line Cook / Chef de Partie will work collaboratively with the Kitchen Service Manager, including shared work periods throughout the week, and must demonstrate independence in kitchen operations on designated shifts. This position emphasizes nutritious, flavorful, resident-centric meals served at restaurant quality. The role includes kitchen cleanup, dishwashing duties, and supporting general kitchen housekeeping in compliance with health and safety standards.

Essential Duties and Responsibilities

Culinary Preparation and Cooking

• Prepare, cook, and present breakfast, lunch, and dinner daily according to published menus, special diets, and resident preferences.
• Execute menu items with attention to portion, appearance, and consistency, achieving restaurant-quality plating standards.
• Ensure resident choice options are correctly prepared and presented, including dessert offerings at lunch and dinner.
• Demonstrate menu creativity with suggestions and seasonal enhancements that account for resident dietary needs (e.g., low sodium, diabetic, texture modified diets).
• Follow all standardized recipes, production sheets, and meal plans as established by the Kitchen Service Manager.

Senior Dietary Requirements

• Apply knowledge of senior nutrition principles, dietary restrictions, and modified diet preparations to ensure resident safety, satisfaction, and wellbeing.
• Understand the impact of diet on common age-related health conditions (e.g., diabetes, hypertension, dysphagia) and adjust cooking techniques accordingly.
• Consistently produce meals that meet texture, nutrient, and consistency standards as required.

Operational Responsibilities

• On assigned days, operate independently as the sole culinary team member on duty, managing all aspects of meal production from prep to cleanup.
• Stock, rotate, and manage kitchen inventory in coordination with the Kitchen Service Manager.
• Maintain appropriate food temperatures, labeling, and storage in compliance with food safety protocols.
• Assist in receiving deliveries and verifying product quality and quantity.

Dishwashing and Housekeeping

• At the end of each meal service, wash residents’ dishes, silverware, cookware, and kitchen tools to sanitation standards.
• Perform general kitchen housekeeping tasks, including sweeping, mopping, surface sanitization, equipment cleaning, and waste disposal.
• Ensure all kitchen areas are cleaned and organized at the end of each shift.
• Support opening and closing kitchen procedures as directed.

Collaboration with Kitchen Service Manager

• Work collaboratively, sharing portions of the workday with the Kitchen Service Manager to align on service standards, production planning, and resident preferences.
• Communicate effectively regarding production issues, resident feedback, inventory needs, and scheduling.
• Participate in training and development activities as assigned by the Kitchen Service Manager.

Compliance

• Follow all federal, state, and local health and safety regulations.
• Comply with AUS Senior Living policies, including sanitation, fire safety, PPE usage, and infection control measures.
• Maintain hygiene standards including proper uniform, hair restraint, gloves, and other personal protective equipment per policy.

Qualifications

Education and Experience

• High School Diploma or equivalent required.
• Culinary degree or certificate preferred.
• Minimum 2 years’ experience in a professional kitchen environment.
• Experience in senior living, healthcare dietary, or modified diet preparation strongly preferred.

Skills and Competencies

• Proficient in standard cooking techniques, food safety, and kitchen equipment operation.
• Ability to plate food to restaurant quality standards consistently.
• Knowledge of senior dietary needs and specialty diet requirements.
• Strong time management and ability to prioritize tasks during busy service periods.
• Dependable work habits and adherence to schedules.
• Effective communication and teamwork skills.
• Ability to stand, walk, and lift up to 50 pounds; work in a hot, fast-paced kitchen environment.

Work Schedule

• Full-time position, including early mornings, occasional evenings, weekends, and holidays as required.
• Schedule will be coordinated weekly with the Kitchen Service Manager, including shared work periods.

Performance Metrics

Performance will be evaluated based on:

• Quality, consistency, and presentation of meals.
• Compliance with dietary guidelines and food safety regulations.
• Ability to work independently and collaboratively.
• Cleanliness and organization of kitchen workspace.
• Resident satisfaction and feedback.

Application Process

Qualified candidates should submit a resume and cover letter outlining relevant culinary experience and interest in senior living. Selected candidates may be asked to demonstrate culinary skills during a practical cooking evaluation.

Pay: $17.00 - $19.00 per hour

Work Location: In person

Salary : $17 - $19