Line Cook( FT)

When you work at THE FORUM, 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!

THE FORUM  is recruiting for a hospitality focused Line Cook to join our team! This position is responsible for full-scope, hands on production cooking in the Community Culinary Services Department.  Is responsible for maintaining a superior level of quality service and cleanliness at all times.  

Employment Status: Full Time. Shift Scheduled: 12:00pm to 8:30pm. Must be available to work the weekends.

Hourly Wage: $ 25.00- $ 30.00

Sign-on bonus: $1000

Here are a few of the daily responsibilities of a Line Cook:

•  Prepares bulk production items including clean, cuts fruits and vegetables and prepares salads, fruit plates, condiments, etc.
• Maintains a safe, clean, and sanitary workspace in compliance with all health and sanitation policies and procedures.
• Assists with receiving deliveries, puts away deliveries when needed, and assists with the organization of dry storage, walk-ins, and freezer using proper rotation practices.
• Assists Dishwashers as needed/assigned with dish and ware washing, general cleaning duties, and receiving.
• Stores all food items properly and follows proper rotation practices to avoid spoilage and waste.
• Follow instructions on daily production sheets.
• Maintains acceptable standards of personal hygiene and complies with department dress code.
• Attends in-service training and education sessions as assigned.
• Perform all other duties as assigned.

Here are a few of the qualifications we need you to have:

1. Knowledge for the preparation of dressings, vinaigrettes, cold/hot sauces, and soups.
2. Ability to proficiently prepare buffet display items such as cheese, fruit, crudité, charcuterie.
3. Advanced knife skills including proper use of guide hand and classic cuts (brunoise, dice, julienne, rough chop).
4. Proficient in cooking Sauté, poach, fry, broil.
5. Proficient in the production of soups and sauces including Mother Sauces and derivatives.
6. Proficient in meat butchery and seafood fabrication.
7. Ability to use Point of Sale system (POS).
8. Must be able to read and communicate in English.
9. Ability to work productively in a team environment.
10. Knowledge of kitchen equipment operation and maintenance. Some knowledge of nutrition and diet.
11. A minimum of 2 years of basic line cooking experience within a high-quality restaurant, country club, hotel, or senior living industry preferred. as a cook in a hotel, restaurant, club, or similar institution. 

If you're an enthusiastic, compassionate, senior care professional who is passionate about hospitality and senior engagement- please apply, we'd love to get to know you!

EEO Employer