Upscale Dining Line Cook- Part time or Full time

The cook position in the Mayflower is responsible for preparing meals to the exact specifications and standards set by the executive chef. The cook will prepare meals for ala carte service as well as buffet and catered events. This position requires a strong understanding of basic and advanced cooking techniques as well as strong knife skills and the ability to work collaboratively in a fast-paced kitchen environment.

• Prepare and serve meals as indicated on planned menus, using standardized recipes, portion sizes, and approved substitutions.
• Ensure that meals are served at scheduled times, planning and organizing food preparation tasks appropriately.
• Prepare meals for modified or therapeutic diets, according to physicians’ orders and modified menus.
• Responsible for clean-up duties as needed after each meal service.
• Follow cleaning schedules and sanitation checklists to ensure kitchen and food service areas are maintained in clean and sanitary condition.
• Ensure that resident, staff and guest meals are accounted for according to established procedures.
• Assure that resident food preferences are met.
• Observe and report to the Sous Chef or Director/Executive chef any problems, concerns or issues regarding the Dining Services Department.
• Immediately report any accidents and/or incidents to the Sous Chef, Director/Executive Chef, or designee.
• Attend and participate in workshops, seminars, and mandatory in-services as approved or required.
• Maintain work area, equipment and supplies in a clean, sanitary and organized manner.
• Work safely; complying at all times with Plymouth Harbor safety standards.
• Immediately report any accidents.
• Perform other duties as deemed necessary and appropriate, or as may be directed.

Experience:

• Experience in a la carte cooking in a restaurant or hotel/resort environment.  Long-term care setting experience a plus. 
• Must have background experience in salad and pantry prep. 
• Comprehensive knowledge and experience in volume food production and use of standardized recipes.

General:

• Must have good organizational skills. 
• Must be a detail-oriented person and able to perform duties with great accuracy on a daily basis.
• Must have excellent personal skills, demonstrating the ability to conduct oneself in a non-controversial style; a style that inspires the respect of others and promotes a sense of trust in the individual’s competence. 
• Must have good communication skills; speaking, writing, and listening.
• Must be fluent in English and be able to communicate in workplace Spanish. 

Important Background Screening Information:
As required by Florida law (House Bill 531), candidates must complete a Level 2 background screening through the Florida Care Provider Background Screening Clearinghouse as a condition of employment.
For details, visit: https://info.flclearinghouse.com