Company:
Royal Oaks
Location: Sun City
Closing Date: 03/11/2024
Hours: Full Time
Type: Permanent
Job Requirements / Description
Supervisory Responsibility:
Position Summary :
Under the supervision of the Sous Chef and Cook 3, cooks a wide variety of meats, vegetables, soups, breakfast dishes, and other food items in large quantities.
Major Duties and Responsibilities:
Works on the line preparing, cooking and plating foods sent through from the restaurant ensuring to follow the kitchen manual provided and directions from the Chef in charge.
Responsible for food preparation such as cutting, peeling, chopping and slicing fruits and vegetables as well cutting of meats & fish. Carves and displays meats, vegetables, fruits, and salads; replenishes service lines as necessary.
Uses various cooking techniques, including but not limited to baking, broiling, frying, grilling, steaming, braising, boiling, and pressure cooking.
Checks all food cooking and holding temperatures on a regular basis; assures that proper holding and storing temperatures are reached, maintained and recorded. Tests foods being cooked for quality.
Ensures that all equipment and utensils used in the preparation of food are clean and sanitized. Maintains a continuous state of cleanliness.
Provides the staff with information regarding taste, nutrient content, and preparation of the daily menu items.
May be required to prepare special and modified diets according to prescribed standards.
Attends to day-to-day problems and needs concerning equipment and food supplies; detects and ensures disposition of spoiled or unattractive food, defective supplies/equipment, and/or other unusual conditions.
Communicates on a regular basis with the Sous Chef and Cook 3 regarding kitchen and food preparation procedures, policies affecting the kitchen and/or the kitchen staff.
May be required, based on assigned location, to operate/drive a golf cart for the purpose of transporting supplies around campus as needed. This may also include transporting employees, residents and/or guests when needed.
Full understanding of residents' rights, including the right to be free of restraints and free of abuse. Is responsible for promptly reporting to the Director of Health and Residential Services or President/CEO incidents or evidence of resident abuse or a violation of residents' rights.
Protects and promotes resident rights, including confidentially, privacy, dignity, and freedom from abuse.
Maintains the comfort, privacy, confidentiality and dignity of each resident in the delivery of services. Interacts with residents in a manner that displays warmth and promotes a caring environment.
Maintains confidentiality for residents to meet HIPAA guidelines.
Ensures organizational and departmental policies, procedures, and guidelines, as well as federal, state, and local regulations are met and followed.
Assists in maintaining a safe, neat, and clean environment. Reports all deficiencies to the appropriate person, such as equipment problems, need for repair or special needs of residents.
Performs all job responsibilities in accordance with prescribed safety and infection control procedures without causing harm or risk to self, others or property.
Has ability to read, understand, follow and enforce safety procedures.
Consistently complies with Arizona State Department of Health Service standards. Ensures the safe and proper handling of all food items according to HACCP. Adheres to safety practices and procedures.
Attends and participates in training activities, meetings, and seminars as required.
Exhibits qualities of a team player, interacts courteously and appropriately, maintains a positive attitude. Addresses problems and conflicts in a professional and respectful manner.
Demonstrates excellent customer service etiquette with all levels of staff residents, and guests.
Perform other duties as assigned.
Supervisory Responsibility:
None
Required Skills and Abilities:
Has knowledge of Maricopa County food regulations and sanitation requirements.
Has ability to listen to instructions and follow directions.
Is organized, able to multi-task, think creatively and to adapt to different situations.
Must be able to complete training on computer and/or other devices.
Maintain competency in the position and knowledge of trade/industry advances and new technologies.
Must be able to effectively communicate in English with all levels of staff, residents, and guests.
Education and Experience:
Preferably has a high school diploma or GED equivalent.
Has a minimum of two years' experience working in a high volume restaurant.
Has minimum of one year experience working on a cook's line in a high volume restaurant.
Has minimum of two years' experience basic knife skills.
Has minimum of two years' experience doing high volume prep cook duties which include cutting & chopping meats, fish, fruits & vegetables.
Licenses and Certifications:
Obtains a Maricopa County food handler's card within 30 days of employment.
If driving duties apply, has current, valid driver's license. Driving record must meet the criteria set forth by Royal Oaks' insurance carrier.
Physical Requirements:
Is able to carry/lift/push/pull up to 50 pounds.
May need to operate a fire extinguisher.
Is able to assist in evacuation procedures.
See additional Physical/Cognitive Requirements & Work Environment information below.
Essential Function - This is an essential function of the position. An essential function is defined as a function that must be performed by the incumbent to achieve desire or required outcomes.
Constantly - 6 to 8 hours per day
Frequently - 3 to 6 hours per day
Occasionally - up to 3 hours per day
Rarely - less than 3 hours per day
Essential Functions :
Physical : Climbing to Include Legs & Arms, Kneeling, Lifting/Moving, Carrying/Transporting, Walking/Traversing or Moving, Standing/Stationary Position, Bending, Reaching Forward and Above Shoulder Level, Pulling, Pushing, Fine Manipulation (pen, using a mouse), Gross/Total Manipulation (firm hand grasping, twisting), Twisting, Stooping
Cognitive : Written and Oral Communication, Work under Time Constraints, Concentrate amid Distractions, Problem Solve, Make Decisions, Work Rapidly, Work within Minimal Errors
Environmental : Inside, Outside, Humid, Toxic or Caustic Chemicals, Hot, Wet, Change of Temperature, Dirty, Odors, Loud (equipment, surroundings), Working with Others, Working around Others
Constant Activities :
Physical : Lifting/Moving, Carrying/Transporting, Walking/Traversing or Moving, Standing/Stationary Position, Bending, Reaching Above Shoulder Level, Pulling, Pushing, Gross Total Manipulation (firm hand grasping, twisting), Twisting, Stooping
Cognitive : Oral Communication, Work under Time Constraints, Concentrate amid Distractions, Work Rapidly, Work within Minimal Errors
Environmental : Inside, Humid, Toxic or Caustic Chemicals, Hot, Change of Temperature, Odors, Loud (equipment, surroundings), Near Moving Mechanical Parts, Working with Others, Working Around Others
Frequent Activities :
Physical : None
Cognitive: Remember Names & Details
Environmental : None
Occasional Activities :
Physical: Climbing to Include Legs & Arms, Kneeling, Forward Reaching, Fine Manipulation (pen, using a mouse)
Cognitive Skills: Written Communication, Problem Solve, Make Decisions, Examine/Observe Details, Reason (make sense of things)
Environmental: Outside, Wet, Dirty, Fumes, Working Alone
Rare Activities:
Physical: Sitting/Stationary Position, Crawling
Cognitive Skills: Direct Others, Math/Calculations, Ensure Accuracy of Details, Creativity, Analytical Ability
Environmental: High Places, Cold, Dry, Vibration, Risk of Electrical Shock, Dusty
Job Type
Full-time
Description
Cook 2
Starting at $17.57 Hourly
$2500 Sign-On Bonus
Job Openings (Subject to Change) :
- Full Time / Saturday thru Wednesday (10:30am-7:00pm)
- All cooks will be assigned to 1 kitchen; however, you will also work in all of our 7 kitchens on our campus according to business needs
- Under the supervision of the Sous Chef and Cook 3, cooks a wide variety of meats, vegetables, soups, breakfast dishes, and other food items in large quantities. Assists with training and guidance to other employees performing the same or related work.
- Works on the line preparing, cooking and plating foods sent through from the restaurant ensuring to follow the kitchen manual provided and directions from the Chef in charge.
- Is skilled in food preparation such as cutting, peeling, chopping and slicing fruits and vegetables as well cutting of meats & fish. Carves and displays meats, vegetables, fruits, and salads; replenishes service lines as necessary.
- Carves and displays meats, vegetables, fruits, and salads; replenishes service lines as necessary.
- Prepares and cooks meats, fish and vegetables using a full range of cooking methods; tests foods being cooked for quality.
- Checks all food cooking and holding temperatures on a regular basis; assures that proper holding and storing temperatures are reached, maintained and recorded.
- Ensures that all equipment and utensils used in the preparation of food are clean and sanitized and that the food service areas are maintained in a neat, clean and sanitary manner at all times. Maintains a continuous state of cleanliness.
- May be required to prepare special and modified diets according to prescribed standards.
- Perform other duties as assigned.
- May be required, based on assigned location, to operate/drive a golf cart for the purpose of transporting supplies around campus as needed. This may also include transporting employees, residents and/or guests when needed.
- Pre-employment Drug Screening
- Criminal Background Check
- Motor Vehicle Record Check
- Adult Protective Services (APS) Registry Check
- Employment Verification
- TB Testing
- Royal Oaks is a Drug Free Workplace. Royal Oaks conducts pre-employment, random and reasonable suspicion drug testing in accordance with its drug-free workplace policy and has designated certain positions as safety-sensitive. Royal Oaks' general hiring policy does not discriminate against registered medical marijuana cardholders. However, in accordance with A.R.S. 23-493.06 Royal Oaks may decline to employ or to continue to employ persons in safety-sensitive positions based on the results of drug testing.
- Medical/Vision/Dental for full time positions (Aetna)
- 403(b) Retirement Plan
- FREE Fitness Program available to all staff members
- Paid Time Off
- Volunteer Time Off, donate your time to help others without dipping into your PTO
- Covered parking
- 20% off meals
- Free Starbucks Coffee
- Scholarship Program
- Employee Referral Bonus
- Free membership to onsite Fitness Facility including Olympic size indoor pool and work-out equipment
- Annual Shoe Reimbursement
- Uniform (for many positions)
- Growth opportunities!
- Many more perks!
- 30-minute phone interview with a Royal Oaks Recruiter
- 90-minute in-person and cooking interview at Royal Oaks. It will consist of 30 minutes speaking with a Sous Chef and the remaining 60 minutes will be cooking a steak, cooking a fish (typically salmon), cooking an egg, and cooking an omelet. Within 24-hours after that final cooking demonstration interview, you will be notified if an offer of employment will be made. We wish you the Best of Luck!
- We are a retirement community for Independent Living, Assisted Living and Memory care for our 700+ residents.
- We have 400 employees
- We are located on 52 acres
- We serve over 1300+ meals daily (breakfast, lunch, dinner and weekend brunch)
- We have over 150+ Food Service employees.
- We have 12 onsite dining rooms, including a Café Grill Dining, Casual Dining, Buffet Dining and High-End Scale Dining. Our dining rooms range from 25-100 seats each.
- We have 7 kitchens, including 1 kitchen measuring at 4500 square feet and several smaller kitchens too. Some of our smaller kitchens only hold 1-10+ cooks and dishwashers per shift. Some of our larger kitchens hold 30-40+ cooks and dishwashers per shift.
- We have a brand-new Culinary Building consisting of a 3200 square foot state-of-the-art culinary kitchen, including Award Winning high-end Hestan Appliances. Attached are 3 brand new restaurants, which include outdoor seating with waterfalls, and glass fire pits.
- We have a stone pizza oven that was hand made in Italy just for Royal Oaks. It was shipped over on a barge ship that took several months to arrive. Master your pizza skills learning to cook in this magnificent stone pizza oven.
- We have an Executive Chef, an Executive Sous Chef and 3 Sous Chefs, all of which were promoted from our internal kitchen employees. You too can grow with us!
- We have several cooks that have been working at Royal Oaks between 15 to 38 years each
- We have a large Catering Department for onsite private events for our residents and staff members serving over 100+ on-campus events every year! Some events are very small, some rather large! Some indoors and some outdoors.
- We are only one of a hand-full of Retirement Communities in AZ that have robots, we have 6 in total, serving hot and cold plates of food to our residents in our dining rooms.
- 2024 Compass Community Living Account of the Year - West Region
- 2024 Culinary Award = Inspirata Pointe at Royal Oaks has been awarded the Platinum Winner in Environments for Aging's (EFA) 2nd Annual Dining Competition
- 2024 Culinary Achievement = The culinary team at Royal Oaks recently participated in a photo session, turning their kitchen creations into works of art. Each member of the team designed unique presentations that were then expertly photographed by one of our staff, Leny Longo. These photos were submitted for a chance to be featured in an exhibit at The Herberger Theater. We are thrilled to announce that one of our entries was selected! Executive Chef Francelle Mata's exquisite creation, titled "Aladdin's Coffee," has been chosen for display in the gallery show. This summer 2024, Chef Francelle's masterpiece will be featured alongside other works by 37 local artists from Arizona, highlighting the intersection of culinary art and visual presentation.
- 2024 Senior Care's Best Places to Work from WeCare Connect
- 2022 ICAA NuStep Beacon Award / Top 25 'Best in Wellness' Senior Living Communities in North America-2021 National Association of Home Builders (NAHB), GOLD AWARD - Category 55+ Design Awards / Best Service Enriched Community on the Boards Inspirata Pointe at Royal Oaks
Supervisory Responsibility:
- None
- Has knowledge of Maricopa County food regulations and sanitation requirements.
- Has ability to listen to instructions and follow directions.
- Is organized, able to multi-task, think creatively and to adapt to different situations.
- Must be able to complete training on computer and/or other devices.
- Maintain competency in the position and knowledge of trade/industry advances and new technologies.
- Must be able to effectively communicate in English with all levels of staff, residents, and guests.
- Preferably has a high school diploma or GED equivalent.
- Has a minimum of two years' experience working in a high-volume restaurant.
- Has minimum of one year experience working on a cook's line in a high-volume restaurant.
- Has minimum of two years' experience basic knife skills.
- Has minimum of two years' experience doing high volume prep cook duties which include cutting & chopping meats, fish, fruits & vegetables.
- Obtains a Maricopa County food handler's card within 30 days of employment.
- If driving duties apply, has current, valid driver's license. Driving record must meet the criteria set forth by Royal Oaks' insurance carrier.
- Is able to carry/lift/push/pull up to 50 pounds.
- May need to operate a fire extinguisher.
- Is able to assist in evacuation procedures.
Position Summary :
Under the supervision of the Sous Chef and Cook 3, cooks a wide variety of meats, vegetables, soups, breakfast dishes, and other food items in large quantities.
Major Duties and Responsibilities:
Works on the line preparing, cooking and plating foods sent through from the restaurant ensuring to follow the kitchen manual provided and directions from the Chef in charge.
Responsible for food preparation such as cutting, peeling, chopping and slicing fruits and vegetables as well cutting of meats & fish. Carves and displays meats, vegetables, fruits, and salads; replenishes service lines as necessary.
Uses various cooking techniques, including but not limited to baking, broiling, frying, grilling, steaming, braising, boiling, and pressure cooking.
Checks all food cooking and holding temperatures on a regular basis; assures that proper holding and storing temperatures are reached, maintained and recorded. Tests foods being cooked for quality.
Ensures that all equipment and utensils used in the preparation of food are clean and sanitized. Maintains a continuous state of cleanliness.
Provides the staff with information regarding taste, nutrient content, and preparation of the daily menu items.
May be required to prepare special and modified diets according to prescribed standards.
Attends to day-to-day problems and needs concerning equipment and food supplies; detects and ensures disposition of spoiled or unattractive food, defective supplies/equipment, and/or other unusual conditions.
Communicates on a regular basis with the Sous Chef and Cook 3 regarding kitchen and food preparation procedures, policies affecting the kitchen and/or the kitchen staff.
May be required, based on assigned location, to operate/drive a golf cart for the purpose of transporting supplies around campus as needed. This may also include transporting employees, residents and/or guests when needed.
Full understanding of residents' rights, including the right to be free of restraints and free of abuse. Is responsible for promptly reporting to the Director of Health and Residential Services or President/CEO incidents or evidence of resident abuse or a violation of residents' rights.
Protects and promotes resident rights, including confidentially, privacy, dignity, and freedom from abuse.
Maintains the comfort, privacy, confidentiality and dignity of each resident in the delivery of services. Interacts with residents in a manner that displays warmth and promotes a caring environment.
Maintains confidentiality for residents to meet HIPAA guidelines.
Ensures organizational and departmental policies, procedures, and guidelines, as well as federal, state, and local regulations are met and followed.
Assists in maintaining a safe, neat, and clean environment. Reports all deficiencies to the appropriate person, such as equipment problems, need for repair or special needs of residents.
Performs all job responsibilities in accordance with prescribed safety and infection control procedures without causing harm or risk to self, others or property.
Has ability to read, understand, follow and enforce safety procedures.
Consistently complies with Arizona State Department of Health Service standards. Ensures the safe and proper handling of all food items according to HACCP. Adheres to safety practices and procedures.
Attends and participates in training activities, meetings, and seminars as required.
Exhibits qualities of a team player, interacts courteously and appropriately, maintains a positive attitude. Addresses problems and conflicts in a professional and respectful manner.
Demonstrates excellent customer service etiquette with all levels of staff residents, and guests.
Perform other duties as assigned.
Supervisory Responsibility:
None
Required Skills and Abilities:
Has knowledge of Maricopa County food regulations and sanitation requirements.
Has ability to listen to instructions and follow directions.
Is organized, able to multi-task, think creatively and to adapt to different situations.
Must be able to complete training on computer and/or other devices.
Maintain competency in the position and knowledge of trade/industry advances and new technologies.
Must be able to effectively communicate in English with all levels of staff, residents, and guests.
Education and Experience:
Preferably has a high school diploma or GED equivalent.
Has a minimum of two years' experience working in a high volume restaurant.
Has minimum of one year experience working on a cook's line in a high volume restaurant.
Has minimum of two years' experience basic knife skills.
Has minimum of two years' experience doing high volume prep cook duties which include cutting & chopping meats, fish, fruits & vegetables.
Licenses and Certifications:
Obtains a Maricopa County food handler's card within 30 days of employment.
If driving duties apply, has current, valid driver's license. Driving record must meet the criteria set forth by Royal Oaks' insurance carrier.
Physical Requirements:
Is able to carry/lift/push/pull up to 50 pounds.
May need to operate a fire extinguisher.
Is able to assist in evacuation procedures.
See additional Physical/Cognitive Requirements & Work Environment information below.
Essential Function - This is an essential function of the position. An essential function is defined as a function that must be performed by the incumbent to achieve desire or required outcomes.
Constantly - 6 to 8 hours per day
Frequently - 3 to 6 hours per day
Occasionally - up to 3 hours per day
Rarely - less than 3 hours per day
Essential Functions :
Physical : Climbing to Include Legs & Arms, Kneeling, Lifting/Moving, Carrying/Transporting, Walking/Traversing or Moving, Standing/Stationary Position, Bending, Reaching Forward and Above Shoulder Level, Pulling, Pushing, Fine Manipulation (pen, using a mouse), Gross/Total Manipulation (firm hand grasping, twisting), Twisting, Stooping
Cognitive : Written and Oral Communication, Work under Time Constraints, Concentrate amid Distractions, Problem Solve, Make Decisions, Work Rapidly, Work within Minimal Errors
Environmental : Inside, Outside, Humid, Toxic or Caustic Chemicals, Hot, Wet, Change of Temperature, Dirty, Odors, Loud (equipment, surroundings), Working with Others, Working around Others
Constant Activities :
Physical : Lifting/Moving, Carrying/Transporting, Walking/Traversing or Moving, Standing/Stationary Position, Bending, Reaching Above Shoulder Level, Pulling, Pushing, Gross Total Manipulation (firm hand grasping, twisting), Twisting, Stooping
Cognitive : Oral Communication, Work under Time Constraints, Concentrate amid Distractions, Work Rapidly, Work within Minimal Errors
Environmental : Inside, Humid, Toxic or Caustic Chemicals, Hot, Change of Temperature, Odors, Loud (equipment, surroundings), Near Moving Mechanical Parts, Working with Others, Working Around Others
Frequent Activities :
Physical : None
Cognitive: Remember Names & Details
Environmental : None
Occasional Activities :
Physical: Climbing to Include Legs & Arms, Kneeling, Forward Reaching, Fine Manipulation (pen, using a mouse)
Cognitive Skills: Written Communication, Problem Solve, Make Decisions, Examine/Observe Details, Reason (make sense of things)
Environmental: Outside, Wet, Dirty, Fumes, Working Alone
Rare Activities:
Physical: Sitting/Stationary Position, Crawling
Cognitive Skills: Direct Others, Math/Calculations, Ensure Accuracy of Details, Creativity, Analytical Ability
Environmental: High Places, Cold, Dry, Vibration, Risk of Electrical Shock, Dusty
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Royal Oaks