Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $28.21 - $35.69
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Life coverage
Disability Coverage
401(k)
Paid Time Off
Paid holidays
Tuition Reimbursement
Employee assistance program
Job Description
THE FORUM is a distinguished senior living community that provides an enriching and hospitable environment for its residents. It is a place where you are given the unique opportunity to engage with the life stories of some of the wisest and most experienced individuals on earth. THE FORUM is more than just a workplace; it is a vibrant community dedicated to investing in the future of senior living through exceptional care and service. By joining THE FORUM, you are becoming part of an extraordinary company that values each member of its team and strives to cultivate a supportive and rewarding atmosphere.
THE FORUM is currently recruiting for a hospitality-focused Lead Cook to become an integral part of their Community Culinary Services Department. This role is designed for a culinary professional passionate about providing top-quality food service within a senior living setting. The Lead Cook position is responsible for full-scope, hands-on production cooking, ensuring every meal meets the highest standards of flavor, presentation, and food safety. This is a hands-on leadership role that requires not only culinary expertise but also the ability to mentor and guide junior kitchen staff, including Cooks and Dishwashers.
This position offers an hourly wage ranging from $28.21 to $35.69 with an additional weekend shift differential pay of $2.00 per hour, reflecting the value placed on the specialized skills and dedication required. The shift schedule primarily covers AM shifts, and candidates must be available to work weekends and holidays to support the community's needs.
Working at THE FORUM means embracing a mission-driven culture where your contributions make a tangible difference in residents’ lives. The Lead Cook will operate within a well-equipped kitchen environment and work closely with the Executive Chef, Executive Sous Chef, and Sous Chef to maintain a clean, safe, and efficient culinary operation. Key responsibilities include assisting in training and developing kitchen staff, menu development, maintaining kitchen equipment, preparing bulk production items, ensuring compliance with food safety regulations, and overseeing kitchen operations in the absence of senior chefs. The role also involves skills in meat butchery, seafood fabrication, and using point-of-sale systems.
Moreover, THE FORUM fosters a positive, engaging workplace with numerous benefits such as medical, dental, and vision insurance, life and disability coverage, competitive 401(k) plans with company match, and generous paid time off. The community emphasizes career advancement and offers a tuition reimbursement program, employee engagement activities, and recognizes team members with celebrations and service awards. Candidates who thrive in team environments and are passionate about hospitality and senior engagement will find this role fulfilling and aligned with their professional goals.
THE FORUM is currently recruiting for a hospitality-focused Lead Cook to become an integral part of their Community Culinary Services Department. This role is designed for a culinary professional passionate about providing top-quality food service within a senior living setting. The Lead Cook position is responsible for full-scope, hands-on production cooking, ensuring every meal meets the highest standards of flavor, presentation, and food safety. This is a hands-on leadership role that requires not only culinary expertise but also the ability to mentor and guide junior kitchen staff, including Cooks and Dishwashers.
This position offers an hourly wage ranging from $28.21 to $35.69 with an additional weekend shift differential pay of $2.00 per hour, reflecting the value placed on the specialized skills and dedication required. The shift schedule primarily covers AM shifts, and candidates must be available to work weekends and holidays to support the community's needs.
Working at THE FORUM means embracing a mission-driven culture where your contributions make a tangible difference in residents’ lives. The Lead Cook will operate within a well-equipped kitchen environment and work closely with the Executive Chef, Executive Sous Chef, and Sous Chef to maintain a clean, safe, and efficient culinary operation. Key responsibilities include assisting in training and developing kitchen staff, menu development, maintaining kitchen equipment, preparing bulk production items, ensuring compliance with food safety regulations, and overseeing kitchen operations in the absence of senior chefs. The role also involves skills in meat butchery, seafood fabrication, and using point-of-sale systems.
Moreover, THE FORUM fosters a positive, engaging workplace with numerous benefits such as medical, dental, and vision insurance, life and disability coverage, competitive 401(k) plans with company match, and generous paid time off. The community emphasizes career advancement and offers a tuition reimbursement program, employee engagement activities, and recognizes team members with celebrations and service awards. Candidates who thrive in team environments and are passionate about hospitality and senior engagement will find this role fulfilling and aligned with their professional goals.
Job Requirements
- High school diploma or equivalent
- three plus years of culinary experience in hotel, restaurant, or club dining
- ability to understand and communicate in English
- ability to perform simple arithmetic
- knowledge of food safety and sanitation standards
- physical ability to perform kitchen duties
- availability to work weekends and holidays
- ability to work flexible hours
- basic supervisory skills
- proficiency with point-of-sale systems
- ability to work in a team environment
- ability to read and interpret recipes and instructions
Job Qualifications
- Ability to understand and follow instructions in English and communicate effectively
- performs simple arithmetic including measurements and conversions
- three plus years of experience in hotel, restaurant, or club dining
- culinary education and supervisory background desirable
- ability to plan and organize work and interpret recipes and standards
- knowledge of kitchen equipment operation and maintenance
- some knowledge of nutrition and diet
- senior living experience desirable
Job Duties
- Assists with training and development of Cooks and Dishwashers when needed
- assigns work to other staff as directed by senior chefs
- assists with menu development
- maintains kitchen equipment
- prepares bulk production items including cleaning and cutting fruits and vegetables
- maintains and monitors food safety standards
- assists with receiving, storing, and organizing deliveries
- performs dish and ware washing and general cleaning duties
- ensures proper food storage and follows rotation practices to avoid spoilage
- follows daily production sheets and helps prepare production lists
- ensures quality and presentation standards are met on all dishes
- directs kitchen operations in absence of senior chefs
- supports inventory management
- assists in preparation and execution of catered and special events
- supervises Dishwashers
- communicates operational issues to Executive Chef
- cross-trains in all kitchen stations
- delegates tasks and maintains supervision
- manages kitchen emergencies and reports
- proficient in basic ordering and meat and seafood preparation
- works flexible schedule as needed
- sets positive example and reports problems
- proficient in POS use
- maintains hygiene and complies with dress code
- attends training sessions
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
Your Profile Is Visible To Hiring Managers Across OysterLink.
We'll match you with best jobs
Get job offers faster
Search For More Opportunities:
How Candidates Get Hired Faster
Apply to 2–3 similar roles
Complete profile & get best matches
Check new opportunities daily
