Collington

Job Details

Description

Collington, A Kendal Affiliate, located on a beautiful 125-acre campus in Mitchellville, Maryland, is a Life Plan Community enriched in diversity that offers an active lifestyle for independent living and person-centered continuing care for assisted living and memory support. Collington’s vision is to thrive as a community of people living, working and serving together, bringing alive a spirit of collaboration, generosity and mutual respect in our relationships and decision-making.

The Line Cook is responsible for cooking and preparing high quality menu items from the cycle menu according to recipes under the supervision of the Executive Chef. The Line Cook must be familiar with classical cooking methods including but not limited to grilling, sautéing, searing, roasting, braising, etc. The line cook must also have a basic understanding of knife techniques and terms.

• Maintains the production kitchen operations to assure consistency with Collington’s standards of high quality meal service.
• Prepares menu items under the guidance of the Executive Chef, while following recipes.
• Portions food according to production schedules and recipe specifications.
• Follows safe food handling procedures with special attention given to critical control temperatures.
• Understand classical cooking methods.
• Complete understanding of proper knife cuts and handling.
• Utilizes and maintains production records and temperature logs to aid in future production, purchasing, and controlling expenditures.
• Taste tests and evaluates food before serving to ensure standards are met; consults with Chef if there are any concerns.
• Operates all kitchen equipment correctly.
• Cleans and sanitizes equipment and utensils in the work area during and after each shift.

Minimum (1) year of experience working in commercial production kitchens, such as restaurants, hotels, and golf clubs.

Physical Demands 

The physical demands here are representative of those that an employee must meet to successfully perform the essential functions of this job with or without reasonable accommodation. Reasonable accommodation will be determined on a case-by-case basis.

• Must be able to stand and walk 90% of the workday.
• Ability to stoop, bend, and stretch frequently in small tight areas.
• Must be able to lift, carry, push, and hold up to 60 pounds.
• May be exposed to extreme temperatures from the oven and freezers.
• May be exposed to industrial cleaning chemicals and offensive odors.

We have the following 2 positions available:

• Line Cook Position 1: (Week 1 - Sun 6 AM-4:30 PM, Wed - Fri 8 AM-7:30 PM) (Week 2 - Wed - Fri 8 AM - 7:30 PM), Sat 6 AM-4:30 PM)
• Line Cook Position 2: (Week 1 - Mon-Wed 8 AM - 7:30 PM, Sat 6 AM - 4:30 PM) (Week 2 - Sun 6 AM - 4:30 PM, Mon-Wed 8 AM - 7:30 PM) 

We also offer the following benefits:

• A comprehensive Medical, Dental, Vision, Life & Disability Plans
• 403 (b) Tax Deferred Retirement Savings Plan
• Vacation, Sick Leave & Holiday Pay
• Employee Assistant Program
• Scholarship opportunities

Salary: Up to $20-$22 per hour based on experience.

Qualifications

Behaviors

Preferred

Dedicated

: Devoted to a task or purpose with loyalty or integrity

Team Player

: Works well as a member of a group

Enthusiastic

: Shows intense and eager enjoyment and interest

Motivations

Preferred

Self-Starter

:Inspired to perform without outside help

Education

Required

High School or better.

Experience

Required

Minimum of (1) year of experience working in commercial production kitchens, such as restaurants, hotels, and golf clubs.