Cook-Al Jobs

To prepare nutritious, appetizing, and attractive meals while working as a team with other Food Services members to provide smooth, efficient, and safe operation of the Kitchen area. All Holiday policies and procedures must be followed, including menu and portion-control requirements.

Holiday Retirement is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, national origin, age, sex, religion, disability, sexual orientation, marital status, military or veteran status, gender identity or expression, or any other basis protected by local, state, or federal law.

• Follow safe food-handling procedures.
• Must demonstrate the ability to support, practice and deliver the “Holiday Touch” 100% of the time.
• Perform other duties as assigned by supervisor.
• Knowledge of and ability to conform to Food Services sanitation practices.
• Ability to communicate in English with residents and other employees.
• Ensure temperature logs (cooler, freezer, production sheets, dishwasher) are completed at required time.
• Follow Holiday sanitation standards by effectively cleaning while working, including the preparation and serving areas, pots and pans, Kitchen surfaces, walls, and floors, using appropriate cleaning schedules and charts.
• Ability to prepare and follow Holiday recipes.
• Focus on resident satisfaction and resolve any food-complaint issues as needed.
• Ensure that all Cooks and Food Services staff are in appropriate, clean, and neat uniforms.
• May be assigned to any other job function in the Holiday Community on a relief basis.
• Complete leftover logs.
• Review menus and daily food-production worksheets for instructions.
• Food Handler or SafeServ certification
• Serve nutritious food, attractively garnished, in a punctual manner.
• Two (2) years’ experience in institutional or full-service restaurant cooking.
• Must demonstrate high standards of ethics and personal accountability.
• High school graduate or equivalent preferred.
• Assign tasks as needed and assist in the set-up of special functions.
• Ensure that food, supplies, and appropriate personnel are available for the meal planned.
• Oversee preparation and set-up of serving carts.
• Oversee the Food Services staff and overall Kitchen operation in the absence of the Executive Chef and Sous Chef.
• Prepare meals following Holiday menus and recipes while practicing Holiday portion-control standards.
• Follow proper procedures for covering, labeling, dating, and storing food in a timely manner.
• Ability to read and write English.