Overlook Mass
POSITION SUMMARY
The role of
Cook III
in Culinary Services at The Overlook supports our Team’s effort by providing our Residents and greater Community with excellent quality and service through the production of our menus and their ingredients. The
Cook III
supports a diverse workforce and participates in The Overlook’s efforts to create a respectful, inclusive, and welcoming work environment.
This position ensures that the quantity and quality of our production are consistent with the standards of Culinary Services and works with members of the Team to ensure our Resident needs and expectations are met. These individual produces menu components from fresh and exceptional ingredients and has the technical skill and knowledge required to achieve this with a passion for learning more.
The
Cook III
work schedule varies and corresponds to The Overlook’s operational needs. This position may assist with coverage in other areas outside of which is generally assigned. As our work is central to Resident life, their needs occur at a variety of times throughout the day, week, and year and in such, a flexible schedule with extended shift times is required, including weekends and holidays. In addition, the position is designated as providing essential services and should report to work or remain on duty even when the Community is closed, such as during declared emergencies.
Under the guidance and support of the Executive Chef, the
Cook III
prepares items to standard by using recipes, ingredients and the tools provided to ensure consistency and quality to desired results. The
Cook III
receives insight from
Cook II
and specific direction from
Cook I , Certified Dietary Manager, or Executive Chef as it pertains to operational and Resident needs, including the ability to receive critique and adjust course of work. The
Cook III , at times, also receives direction from other Leadership in the department such as Service Supervisors or Managers. The
Cook III
performs their work in a safe, efficient, and sanitary manner, applying full knowledge of safe food handling procedures. The
Cook III
is responsible for communicating their needs and participates in the organization of storage and environmental cleanliness. The daily culinary operations require that the
Cook III
works well within a Team concept, supporting the Culinary Team with the planning, production and implementation of menus and systems. This person maintains and applies the tools, information, resources, and support necessary for their role, to enable the Team’s success to help create and serve seasonal, fresh menus from exceptional ingredients.
PRINCIPLE DUTIES/ESSENTIAL FUNCTIONS
Washes and processes vegetables and fruits in advance of preparing them for use.
Measures and mixes ingredients to recipe specifications and by using appropriate tools.
Preparing desserts, fruit, and other side items.
Portioning & Labeling desserts, fruits, and other prepped items
Baking Cookies, Pies, and other desserts/pastries.
Prepares Café’ Sandwiches, and Salad Bar items.
Assists with Deliveries, product storage, rotation, and organizing of storage rooms.
Follow the menu adhering to Recipes, and Production Sheets.
Committed to the quality of our resources, performs work to prevent loss and waste.
Maintaining a Quality, Professional and Safe work environment.
Maintains operational cleanliness, sanitation, and organization to standard including ceilings, walls, floors, food contact surfaces, equipment, and storage.
Works scheduled shifts, reports to work on time, and complies with uniform policy and all Company policies and procedures.
Ensures that city, state and federal laws, codes, statutes, and regulations governing food handling and food sanitation are met.
Ensures assigned station is prepared for each shift by use of visual inspection, production guides and applied efficient production methods.
Works in unison with Service Team to provide exceptional service.
Communicates equipment maintenance needs or concerns to Culinary Leadership.
Other Responsibilities performed as requested or assigned by the Executive Chef of Director of Culinary Services.
QUALIFICATIONS
High School Diploma or equivalent Culinary experience. -
Required
Associate degree or equivalent in Culinary Arts. –
Preferred
1-3 years
of high-volume food preparation experience including hot and cold food production, baking cookies, pies, and other desserts/pastries. –
Required
High volume food preparation experience in Assisted Living Healthcare, Corporate or College Food Service or Chain Restaurant –
Preferred
Strong verbal and written communications, customer service, organizational, and time management skills.
Ability to taste and/or work with all ingredients used.
Ability to mathematically reduce and expand measurements required by recipe.
Attention to details.
Work flexible hours based upon departmental needs including extended shifts.
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Cook III
in Culinary Services at The Overlook supports our Team’s effort by providing our Residents and greater Community with excellent quality and service through the production of our menus and their ingredients. The
Cook III
supports a diverse workforce and participates in The Overlook’s efforts to create a respectful, inclusive, and welcoming work environment.
This position ensures that the quantity and quality of our production are consistent with the standards of Culinary Services and works with members of the Team to ensure our Resident needs and expectations are met. These individual produces menu components from fresh and exceptional ingredients and has the technical skill and knowledge required to achieve this with a passion for learning more.
The
Cook III
work schedule varies and corresponds to The Overlook’s operational needs. This position may assist with coverage in other areas outside of which is generally assigned. As our work is central to Resident life, their needs occur at a variety of times throughout the day, week, and year and in such, a flexible schedule with extended shift times is required, including weekends and holidays. In addition, the position is designated as providing essential services and should report to work or remain on duty even when the Community is closed, such as during declared emergencies.
Under the guidance and support of the Executive Chef, the
Cook III
prepares items to standard by using recipes, ingredients and the tools provided to ensure consistency and quality to desired results. The
Cook III
receives insight from
Cook II
and specific direction from
Cook I , Certified Dietary Manager, or Executive Chef as it pertains to operational and Resident needs, including the ability to receive critique and adjust course of work. The
Cook III , at times, also receives direction from other Leadership in the department such as Service Supervisors or Managers. The
Cook III
performs their work in a safe, efficient, and sanitary manner, applying full knowledge of safe food handling procedures. The
Cook III
is responsible for communicating their needs and participates in the organization of storage and environmental cleanliness. The daily culinary operations require that the
Cook III
works well within a Team concept, supporting the Culinary Team with the planning, production and implementation of menus and systems. This person maintains and applies the tools, information, resources, and support necessary for their role, to enable the Team’s success to help create and serve seasonal, fresh menus from exceptional ingredients.
PRINCIPLE DUTIES/ESSENTIAL FUNCTIONS
Washes and processes vegetables and fruits in advance of preparing them for use.
Measures and mixes ingredients to recipe specifications and by using appropriate tools.
Preparing desserts, fruit, and other side items.
Portioning & Labeling desserts, fruits, and other prepped items
Baking Cookies, Pies, and other desserts/pastries.
Prepares Café’ Sandwiches, and Salad Bar items.
Assists with Deliveries, product storage, rotation, and organizing of storage rooms.
Follow the menu adhering to Recipes, and Production Sheets.
Committed to the quality of our resources, performs work to prevent loss and waste.
Maintaining a Quality, Professional and Safe work environment.
Maintains operational cleanliness, sanitation, and organization to standard including ceilings, walls, floors, food contact surfaces, equipment, and storage.
Works scheduled shifts, reports to work on time, and complies with uniform policy and all Company policies and procedures.
Ensures that city, state and federal laws, codes, statutes, and regulations governing food handling and food sanitation are met.
Ensures assigned station is prepared for each shift by use of visual inspection, production guides and applied efficient production methods.
Works in unison with Service Team to provide exceptional service.
Communicates equipment maintenance needs or concerns to Culinary Leadership.
Other Responsibilities performed as requested or assigned by the Executive Chef of Director of Culinary Services.
QUALIFICATIONS
High School Diploma or equivalent Culinary experience. -
Required
Associate degree or equivalent in Culinary Arts. –
Preferred
1-3 years
of high-volume food preparation experience including hot and cold food production, baking cookies, pies, and other desserts/pastries. –
Required
High volume food preparation experience in Assisted Living Healthcare, Corporate or College Food Service or Chain Restaurant –
Preferred
Strong verbal and written communications, customer service, organizational, and time management skills.
Ability to taste and/or work with all ingredients used.
Ability to mathematically reduce and expand measurements required by recipe.
Attention to details.
Work flexible hours based upon departmental needs including extended shifts.
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