Fleet Landing
1 Fleet Landing Boulevard, Atlantic Beach, FL 32233
Fine Dining Cook
Position Overview:
30 North is a fine dining environment that showcases culinary excellence with an emphasis on presenting fresh local ingredients in an artistic and refined manner. 30 North will entertain residents and guests for dinner five nights a week featuring chefs flight menus, imaginative ammuses, wine paired entrees, and freshly prepared decadents from our pastry chef. As a member of this 30 North team you will be able to sharpen your skills working alongside passionate culinarians while under the mentorship of the Chef de Cuisine. Cooking at 30 North requires a higher degree of culinary knowledge to include: a strong blend of modern and classical cooking techniques; proper fabrication of meat, poultry, and fish; classical sauce preparations, as well as emulsifications and gastriques.
Core Work Duties:
- Proficient in cooking methodology and able to prepare ingredients for grilling, sautéing, searing, frying, broiling, braising, and stewing.
- Be willing to learn and understand molecular gastronomy techniques, such as spherification and using ingredients such as agar agar, sodium alginate, soy lecithin, calcium lactate, etc.
- Have a strong sense of plate aesthetics and a passion for plating food with elegance and precision.
- Exhibit strong knife techniques to include the routine care of one’s own knives.
- Be able to read and understand set menus and recipes, and be able to follow them with minimal assistance from Chef.
- Able to cook in an al a carte setting, being able to keep up in a fast pace environment.
- Collaborate with the culinary team to create daily and seasonal menu items.
- Have good communication skills, with the ability to relay information to supervisor or Chef de Cuisine about ordering and station needs.
- Take pride in your appearance, ability to keep uniform and work station clean in a consistent manor.
- Effectively communicate with residents and staff in an open kitchen setting, personally and professionally.
- Follow all established safety procedures and precautions. Report all unsafe / hazardous conditions, and / or defective equipment to Chef de Cuisine. Report all incidents/accidents, no matter how minor, to Manager.
- Preform cleaning duties on a daily basis, as well as scheduled cleaning duties
- Assist in properly storing and rotating all food items to ensure highest levels of quality and freshness.
Work with other team members to ensure all storage areas (dry storage / walk-in refrigerator and freezer) are cleaned and organized on a daily basis.
- Performs other duties as assigned by supervisor or chef.
Customer Service:
- Develop and maintain a good working rapport with inter-departmental personnel, as well as other departments within Fleet Landing.
- Performs administrative requirements as needed, such as necessary forms and reports.
- Able to effectively communicate with dining staff on a daily basis.
- Attend and participate in in-service programs and meetings as required.
Fleet Landing Standards
- Support the mission, vision, and core values of Fleet Landing
- Assure that Residents rights to fair and equitable treatment, self-determination, individuality, privacy, property and civil rights, including the right to register complaints, are followed.
- Maintain confidentiality of all pertinent resident information to assure resident rights are protected.
SPECIAL DEMANDS:
Possesses a genuine interest in caring for and serving older adults while participating as a team player. Must be able to show respect to staff members; have tact in working with professional personnel; adept at maintaining efficient operation of assigned area. Must have initiative and judgment in completing tasks and in resolving operational problems
PHYSICAL DEMANDS:
Stands and walks most of the working day. Stoops, reaches, lifts and carries up to 50 pounds of light and heavy materials. Uses large and small food preparation and service equipment.
REPORTING TO WORK:
Reports for work on time according to schedule and adheres to the Attendance Policy. Adheres to the Appearance Standard Policy and reports to work in appropriate attire or uniform while maintaining professional grooming standards.
QUALIFICATIONS:
Minimum Education Required:
High school education preferred. Must be able to read, write, speak English and follow written and oral directions. Technical or vocation training in Food Service or one (1) year on-the-job training is preferred.
Experience:
At least one (1) year of experience cooking in a fine dining establishment required.
Employment Variables:
Hours may vary on certain days to meet the dining needs of Fleet Landing residents. May need to attend in-service training of Culinary staff. Must be able to work long hours, nights, weekends and holidays.
Supervision:
Reports to the Chef de Cuisine, or Supervisor on duty.
WORKING CONDITIONS:
Possible hazards include: cuts from utensils, burns from hot equipment, falls due to wet floors, sudden changes in temperature when entering refrigerated areas or working around steam-heated and hot equipment. Friendly atmosphere with emphasis on respect for each individual. Deals with the staff, Residents and their families under all conditions.
RESIGNATION REQUIREMENTS:
This position requires a two (2) week’s notice.
Job Type: Full-time
Pay: $18.00 – $20.00 per hour
Benefits:
- 401(k)
- Dental insurance
- Health insurance
- Paid time off
- Referral program
- Vision insurance
Shift:
- 8 hour shift
- Day shift
- Evening shift
