Pacific Retirement Services

  • Line Cook (Bistro and Hotel-like Venues)

    Job Location US-WI-Madison
    Job ID
    2018-5705
    Category
    Dining/Food Services
    Location/Org Data : Name
    Capitol Lakes
  • Overview

    Capitol Lakes is a vibrant Continuing Care Retirement Community (CCRC) in the heart of downtown Madison, and a part of Pacific Retirement Services. Located a block off the capitol square, our residents enjoy a beautiful homelike atmosphere and have the finest amenities available within their own community. As a CARF accredited CCRC Capitol Lakes represents the leading edge of what is new in wellness and health care. Enjoy the benefits of working in our 85 bed, 5 Star, Skilled Nursing Facility that values patient centered care.

     

    We are currently seeking an experienced Line Cook to work as part of the culinary team to produce breakfast, lunch & dinner menu items, including items pertaining to diets, tray line needs, and special events. Will work closely with the Chefs and Sous Chefs to assure that the company dining needs are met in a timely manner. Will supervise and teach prep cooks the proper handling techniques of food, equipment and food prep.  Venues at Capitol Lakes are bistro and semi-formal settings. 

     

    Work Schedule:  Variable.  Must be flexible to cover breakfast/lunch schedule ( 6:00 a.m-2:00 p.m.) or lunch/dinner schedule (11:30 a.m.-8:00 p.m.)  Must have flexibility to work occasional weekend hours per rotation and holiday shifts as needed.

     

    Responsibilities

     

    • Under direction of the Chefs and Sous Chefs, prepare breakfast, lunch, or dinner for the Dining Room, and special events.
    • Under direction of the Chefs and Sous Chefs, delegate to other staff members specific duties that must be done to accomplish dining needs, working ahead as much as possible.
    • Have all food and condiments necessary for that meal set up and ready to serve 10 minutes prior to service.
    • Make sure that there is an adequate backup supply of food to ensure efficient service at all times.
    • Break down line after service and ensure that all food is dated and properly put away or disposed of.
    • Maintain clean and orderly work area at all times. Maintain product rotation in walk-in and freezer in kitchen. Maintain orderly dry storage in kitchen.
    • Maintain high level of sanitation in the kitchens.
    • Train new kitchen staff.
    • Must clean any machinery that is used-slicers, buffalo chopper, mixers, etc.
    • Any member of the culinary team must be flexible and be willing to fill any position they are qualified for in any venue.

     

    Qualifications

    • Must have a miniumum of 3 years of Cook experience, preferably in high production kitchen with quality standards in preparation and presentation.
    • Must be able to prepare basic sauces, soups, and gravies from scratch.  Must understand roasting, braising and sauté techniques.
    • Should have experience in working line.
    • Completion of culinary program is highly desirable.

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