Pacific Retirement Services

  • Experiened Cook, Hotel-like environment (No Late Nights)

    Job Location US-TX-Fort Worth
    Job ID
    2019-6506
    Category
    Dining/Food Services
    Location/Org Data : Name
    Trinity Terrace
  • Overview

    Trinity Terrace is a life plan retirement community with a fantastic location in the heart of Fort Worth, and is recognized as one of the best places to retire with nationally-recognized health care and abundant outdoor and cultural activities. The community consists of three connected high-rise towers with three distinctively branded dining venues: The Blue Spire Fine Dining, an upscale a-la-carte Penthouse restaurant with stunning views of the Fort Worth skyline; The Elm Fork Buffet, an all-you-can eat lunch and dinner buffet; and the Stonestreet Bistro, an all-day casual dining venue with indoor and outdoor patio seating. A full-continuum of health care dining in an upscale, white-tablecloth atmosphere is also part of the culinary services offered to residents.

     

    We are currently seeking an Experience Cook to work as part of the Trinity Terrace culinary team to produce breakfast, lunch & dinner menu items, including items pertaining to diets, tray line needs, and special events.   To work closely with the   Chef and Sous Chef assure that the Trinity Terrace dining needs are met in a timely manner. To supervise and teach prep cooks the proper handling techniques of food, equipment and food prep.

     

    Work Schedule:  Days vary.  Hours could vary between 6:30 a.m. and 8:00 p.m.  (8 hour shifts).  Must be flexible to work weekends and holidays as needed.

    Responsibilities

     

    • Under direction of the Chefs and Sous Chefs, prepare lunch and dinner for the Dining Room, tray line, 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.
    • Set up dinner serving line and buffet lines. 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. Relieve carver on buffet line as needed.
    • Break down serving line after dinner 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 either building.

     

    Qualifications

    • Requires a culinary degree or extensive comparable work experience.
    • Must maintain a current Food Handlers Card.
    • Must have five years’ experience, preferably in high production kitchen with quality standards in preparation and presentation.
    • Must be able to prepare soups, gravies, and sauces from scratch. Is competent in roasting, braising and sauté techniques.
    • Should have experience in working ala carte dinner line.

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