Claremont Manor Retirement Community is currently recruiting for a Lead Cook II. Under the supervision of the Director of Dining Services or Executive Chef, the role of our Lead Cook is to prepare culinary delights for our residents and execute the menu, ensuring a high level of performance, guest satisfaction, and profitability. Residents’ satisfaction in our community revolves around the food appearance, high quality of the food, and overall dining experience. The Lead Cook II is responsible for the daily preparation of food items in the pantry, fry stations, or other areas of the kitchen.

Essential Functions include the following. Other duties may be assigned as necessary.

• Provides quality customer service efficiently to residents, families, co-workers, and vendors in a manner to ensure satisfaction.
• Comply with standards of service and assists in assuring the same from all kitchen employees.
• Participate in actual food preparation, produce food consistently high quality, taste, and presentation and expedite during peak meal periods as needed.
• Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling.
• Ensures that all kitchen employees consistently adhere to uniform, grooming, and appearance standards.
• Assists in developing standardized recipes.
• Assists in menu planning as directed by the Director of Dining Services and/or Executive Chef.
• Responsible for appropriate quantities of food needed to meet menu requirements.
• Responsible for care and cleanliness of equipment and of related work areas.
• Assures timing of preparation to meet service schedules.
• Demonstrates alertness to maintain efficient operation of assigned area.
• Performs all duties in a safe and efficient manner, wearing safety equipment as required for the job.
• Reports any safety hazards and/or accidents to supervisor.
• In conjunction with the Dietary Services Director or Executive Chef, establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit-oriented and cost-saving ideas/activities.
• Establish and require strict adherence to health department sanitation and food handling guidelines.
• Maintain effective working relationship with kitchen and dining room management, staff, residents, and all other departments.
• Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection.
• Follows highest standards of cleanliness and adheres to all federal, state, and corporate policies, health codes, and guidelines in preparation and handling of foodstuffs.
• Follow department safety standards, practice correct body mechanic techniques, and participate in campus-wide safety programs.
• Attends all mandatory in-service meetings and complies with all department and facilities policies and procedures.
• Understand facility’s fire and disaster plans; follow established procedures during drills and actual emergencies.

Credentials:

• Essential: ServSafe or Equivalent Certification required.
• Essential: High School diploma or GED.
• Nonessential: Bachelor's Degree or 2 Years of related experience and/or training.
• Nonessential: 2-4 years of related experience and/or training preferred.

Front Porch is an Equal Opportunity Employer. We support all aspects of diversity and provide equal employment opportunity to all employees and applicants without regard to race, color, religion, sex, marital status, national origin, age, sexual orientation, disability, or status as a veteran in accordance with the applicable nondiscrimination laws. Final candidates must successfully complete a pre-employment physical, physical abilities test, drug screen, and Department of Justice Criminal background clearance.

• Quality customer service to residents and families.
• Training opportunities for kitchen staff.
• Participation in menu planning.
• Safe and efficient work environment.
• Adherence to health department sanitation and food handling guidelines.

• ServSafe or Equivalent Certification required.
• High School diploma or GED.
• 2-4 years of related experience and/or training preferred.
• Strong culinary skills in food preparation and presentation.
• Ability to train and manage kitchen staff.