Cook

As a Best of Hartford organization, a career at Duncaster in more than just a place to work. Here, you can fulfill your passion for helping others and become part of something meaningful that pays you back in inspiring, heartfelt ways you may have never experienced. Duncaster offers residents a plan for life with independent living, assisted living, memory care and skilled nursing services all on a beautiful campus-like setting. Our residents share a bond of mutual respect with our staff that builds memorable and lasting relationships.

Overview

Under the supervision of the Executive Chef, the Cook is responsible for assisting with and/or the production of the preparation of hot and cold entrees and sides, soups and sauces, dessert creation and plating. The Cook will be responsible for working all stations - hot or cold - in the kitchen at the discretion of the Executive Chef or Sous Chef. Maintain par stock of bulk production items, formatted by Executive Chef or Sous Chef, that will be utilized in all areas needed, to include soups and sauces. Assist with catering events, on premises and off, at the discretion of Executive Chef or Sous Chef.

Essential Functions

Reviews menus and production sheets daily and per meal to determine type and quantities of meats, vegetables, soups, salads, or desserts to be prepared. Produces food and supplies from refrigerator, freezer, or other storage areas, using FIFO system. Works independently making sure that all food is prepared on time and as specified on the menu while following dietary procedures and established health regulations and department standards. Performs duties in an independent manner with minimal need for direct supervision. Labels and dates all prepared foods, maintaining the three-day rule. Assists in developing new and creative menu offerings.

Works all stations in Brigade at Executive Chef / Sous Chef Discretion Assures that food preparation and storage areas are maintained in a clean and properly always arranged manner. Performs other duties as assigned. Education and Experience 18 years of age or older. Degree from a post-secondary culinary arts program is preferred. 3 years related experience as a Chef, preferably in Senior Living, Country Club, or Hotel setting; 5 years related experience as a First Cook or Sous Chef is required. Able to speak, read, and write the English language in an understandable manner. Full understanding and use of H.A.C.C.P. protocols. Experience in the preparation and presentation of Fine Cuisine.

Knowledge of batch cooking, general use of standardized recipes, sanitation, food borne illness, and cross-contamination policies and procedures. Be a detail-oriented person, be able to perform duties with great accuracy each day and follow written instructions. Hours Per Diem - 8 hour shifts between 6:00am - 8:00pm Pay $22.00 per hour What are the benefits? Working in a Life Plan community will bring out the best in you. As a member of our team, you'll have the…

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