Food Service Shift Lead/Cook Full-Time

Description

Episcopal SeniorLife Communities Mission: We provide high quality services from skilled nursing and restorative care to housing, assisted living and community-based wellness programs. We are committed to meeting each individual’s needs, in a culturally competent manner, supporting family and loved ones through transitions, and fulfilling our pledge…

Life. Inspired Every Day.  

Starting Pay Rate: $19.00/hour + Weekend Shift Differential

Full-Time 37.5 hours - Shifts varied between 6am to 2pm and 11am to 7pm

Every Other Weekend Required

What We Offer:

Episcopal SeniorLife Communities is dedicated to its staff, and we show it by providing incredible benefits! Winner of the 2024 Best-in-Class Employer award, ESLC was recognized for its comprehensive approach to benefits, compensation, and employee experience.

• Your Health & Well-being: We take care of you. We offer 100% employer-paid medical insurance for High-Deductible Health Plan (HDHP) for single-subscribers.
• We also offer Health Saving Accounts (HSA) with Weekly Employer Contributions. Alternatively, we also offer Flexible Spending Accounts (FSA).
• Additionally, staff are eligible for dental insurance with orthodontist coverage.
• 401(K) with Company Match: 100% company match on the first 3% of your contributions.
• Competitive Pay Rates: We offer competitive rates that reflect your skills and experience. ESLC processes payroll on a weekly basis.
• Tuition Assistance: Our tuition assistance program provides financial support for courses and degrees that will help you grow professionally with us.
• ETO (Earned Time Off): Generous ETO plan that accrues on a weekly basis for use after 90 days of employment.
• Paid Holidays: ESLC has six designated holidays and one floating holiday.

Additionally, ESLC offers voluntary benefits and insurances such as Short-Term Disability, Vision, Employee Assistance Program, and On-Site Workforce Success Coaches.

The purpose of this role is primarily responsible for oversight and management of the day-to-day kitchen production operation at Brentland Woods.  This position will additionally perform duties as a production cook, food service worker, caterer, and kitchen utility worker.

ESSENTIAL JOB FUNCTIONS

• Assist the Chef Manager as scheduled.
• Train and orient employees.
• Responsible for cooking and serving resident meals.
• Manage activities associated with correct resident meal production, plating, serving, and clearing.
• Direct and supervise food service staff as needed in resident meal service and food preparation.
• Assure that all forms and logs associated with each meal are completed.
• Order needed products as assigned.
• Prepare various entrees, starch and vegetables using classical methods and following standardized recipes as trained. 
• Prepare salads, pastries and desserts as trained.
• Prepare sauces, soups and stocks as trained.
• Prepare various entrees, starch and vegetables using classical methods and following standardized recipes as trained. 
• Prepare all food items in accordance with accepted industry practices, facility NYSDOH and Monroe County health codes.
• Work with departmental managers on problem identification and solutions.
• Concentrate on consistent improvement within assigned program and department.
• Demonstrate ability to make decisions in accordance with departmental policies and procedures.
• Comply with facility in-service requirements.
• Attend all chef/production meetings to address problems, concerns or plans.
• Responsible for opening or closing up the food service program on a daily basis. 

Requirements

QUALIFICATIONS: 

• Must possess a high school diploma or equivalent with reading, comprehension and writing ability at 12th grade level or higher.
• Minimum of three years of dining experience in institutional, hotel or upscale dining required. 
• Ability to work independently and with a group. 
• Ability to follow specific instructions. 
• Ability to perform basic math calculations. 
• Ability to communicate effectively, both orally and in writing. 
• Ability to safely operate all job-related food service equipment. 
• Must pass ServSafe sanitation course on safe test on cooking, holding, plating, and serving food. 
• Exhibit knowledge of proper food handling and infection control. 
• Ability to interact courteously and tactfully wi