Retirement Community Cook

Clairmont Place is searching for one effective, positive, well organized, reliable cook to join our team at a tight knit, supportive, caring retirement community. This is a full time position. The schedule is five days a week; Monday through Friday the shift is 10:30a - 7p, Saturday is 8a - 4p, and on Sunday it is 7a - 2p. 

Benefits include PTO (two weeks of vacation with additional sick and personal), our amazing Employee Assistance Program which offers ton of support for you and members of your household including free therapy and legal advice, health insurance (including vision and dental), paid life insurance, short and long term disability and 401K matching. We also offer eight paid holidays on the calendar which results in double time if you work them. The Dining Services team has a low rate of turnover and we work really well as a team. 

Clairmont Place is a non-profit condominium community for independent 55+ adults and our property also has an Assisted Living home. The dining style is contemporary home-style cooking in large batches and you will work on the line serving meals. It's a fun, supportive environment with room for growth and great hours. The experience and well-being of the residents who eat our meals is really important - we are aiming for high quality food in an attractive environment. Additionally, Dining Services provides support for events like coffee chats with breakfast, cocktail parties, ice cream socials, themed dinner and movie nights, etc. We love to have a party for our Elders!

Interested applicants should have 3+ years experience in high-volume long term care community cooking. The right professional will have a good, flexible, can-do attitude and the ability to work cleanly and quickly. Must be dependable for all shifts. Must be able to operate with kindness, integrity and courtesy, able to manage your own time, working efficiently, while respecting your teammates and working towards a mutual goal - we do not tolerate a ''my job' vs 'their job' mentality. We work hard to keep our space clean, safe and supportive. You will report directly to a shift lead and the sous chef. Must be able to adhere to all food code standards - we serve an at-risk population so this is very important. Our menu is designed to support health in aging (no added sodium, heart healthy, etc) and being able to adhere to those policies is paramount. Good knife skills are also important! This job has a nice rhythm to the work during the days and you will be surrounded by a team and residents who encourage you. Our culture is really important to us - we value each other and work hard to make staff and residents feel supported.

Must be able to pass a drug and background check - do not apply if you can't. Minimum of 5 years of experience in a high volume kitchen, preferred in a retirement community. Culinary degree not necessary but a plus.

Requirements

Position Title: Line Cook/Prep Cook 

Department: Dining Services

Reports to: Shift Lead, Sous Chef, and then Department Director

Safety-Sanitation: Commits to following outlined department safety procedures. Works smart, safely and helps maintain and create a safe environment for co-workers. Reports any unsafe condition and corrects in a timely manner. Follows all food sanitation regulations dictated by Dekalb County Health Dept and ServSafe Handbook. Must be food handler certified.

Commitment to Quality & Team: Employee should daily and visibly demonstrate a commitment to meeting a high quality of service standards. Employee should fulfill all job duties (as expected of position and those assigned daily) to ensure that job is completed. Employee is expected to participate in all meetings and share input on how to improve performance and obtain goals set by management. Employee should demonstrate a positive attitude each day. Employee is expected to deal with conflict in a professional manner, displaying honesty and trustworthiness.

Essential Duties: Must have the ability to stand on your feet for 50 hours a week and move 50+ cases. Reports up the chain of command to shift lead, then sous chef, then department director. Responsible for ensuring all food service and cleanliness goals are achieved during all shifts; this should be accomplished by visible personal demonstration of efficiency, clean work habits, emotional intelligence and professionalism.  Ensures that workstation is maintained to sanitation standards. Reporting to work on time, no more than 5 minutes before scheduled time. Properly clocking in and out and following scheduled breaks is company policy; clocking in/out should not be abused as this is in violation of the employee handbook. Communicate with a manager if you are not at your workstation and where you will be if you are on an unscheduled break. You must adhere to provided schedule and ensure you are not working beyond 40 hours if not authorized by direct supervisor. All employees should model good attendance by reporting on time and ready to work for all assigned shifts. Assisting dining services team with inventory and ordering, helping to maintain par levels and control food cost while ensuring proper storage of all items according to health code standards ie labeling all stored items, proper rotation, observing all time/temperature standards. Follows cell phone procedures and proper usage as dictated by Clairmont Place Executive Director and Employee Handbook. Provides friendly service towards residents, guests, vendors, coworkers and any other coworkers in other departments. Performs other duties as assigned in dietary department, to ensure cross training and ability to work all stations when needed. Reports all issues with personnel, service or equipment as soon as possible to supervisor. Employee must adhere to all other standards and rules as laid out in the Clairmont Place Employee Handbook including standards of attendance and professionalism.

Work Flexibility: Work week is generally made up of 40 hours, however this position requires willingness to be flexible in work hours when needed to fulfill the needs of the business.