Cook 3
$20.60 - 28.89 / Hourly / Based on Experience
$2500 Sign-On Bonus (Does not apply if you have been employed by Royal Oaks in the previous 2-years)
Apply at: https://www.royaloaks.com/careers Job Openings (Subject to Change):
- Saturday thru Wednesday / 530am-2pm
- Full Time / Benefit eligible
- 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
- This position requires strong culinary skills and the ability to manage all aspects of cooking independently in several smaller kitchens on our campus, as well as comfortable working on the line in larger kitchens.
- Your schedule will be put out 2-weeks in advance and can be viewed on an App on a Smart Phone
- Pay is bi-weekly
Perks / PTO / Holidays:
- Paid Holidays = 6 paid holidays annually
- After 30 days of employment, you will receive holiday pay. If you work on a holiday, you will receive holiday pay plus time-an-a-half pay
- Paid Time Off = you accrue PTO hours starting your first day of employment at a rate of 4.62 hours per 80 hours worked
- Sell Back PTO = you may sell back your PTO
Hiring Process:
- 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.
- Marijuana: Royal Oaks does not discriminate in hiring or employment against holders of Arizona's Medical Marijuana card, although we do prohibit marijuana use on premise. Although Arizona has legalized recreational marijuana use as well as medical use, the law creates no employment protections for applicants or employees who are recreational marijuana users. Royal Oaks will require a drug screen for all applicants who accept an offer of employment and may decline those same applicants who are positive for marijuana without a Medical Marijuana card. Royal Oaks will continue to prohibit all employees from using, selling, possessing, or being impaired by marijuana in the workplace and while on duty.
We offer the following benefits:
- 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!
Interview Process:
- 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 Chef or 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!
What is Royal Oaks?
- RESIDENTS AND EMPLOYEES = We are a retirement community for Independent Living, Assisted Living and Memory care for our 750+ residents and 400 employees
- LOCATION = We are located on 52 acres in Sun City, cross streets are 99th Ave and Grand Ave
- MEALS = We serve over 1300+ meals daily (breakfast, lunch, dinner and sometimes weekend brunch)
- CATERING= We have a large Catering Department for onsite private events for our residents and staff members. We cater over 100 events every year. These catering events can be small serving 10 people, but mostly our events are large serving up to 750 people per event. Our events are indoors and outdoors.
- KITCHEN STAFF = We employ 30-40 line cooks and over 150+ Food Service employees.
- CHEFS = 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!
- DINING ROOMS = 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.
- KITCHENS = 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.
- JUST OPENED = 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.
- PIZZA = 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.
- LONGEVITY = We have several cooks that have been working at Royal Oaks between 15 to 38 years each
- ROBOTS = 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.
Royal Oaks Awards:
- SHNA 2024 - Senior Housing News Architecture & Design Awards for our new Inspirata Pointe Neighborhood
- 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 = Leny Longo, Royal Oaks' Culinary Support Coordinator, photographed Executive Chef Francelle Mata’s exquisite culinary creation, titled "Aladdin's Coffee." Chef Mata used a smoke bubble with coffee to enhance the artistry of the presentation. This photograph masterpiece was featured at The Herberger Theater and Gallery in Phoenix.
- 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
Position Summary:
Under the supervision of the Sous Chef or Executive Sous Chef, cooks a wide variety of meats, vegetables, soups, breakfast dishes, and other food items in large quantities. Cook 3 position involves overseeing staff, training new hires, and resolving staff-related issues to maintain smooth operations.
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 regarding kitchen and food preparation procedures, policies affecting the kitchen and/or the kitchen staff.
Assist with coordinating and completing the daily production sheet for the Dining Room. Responsible for providing Sous Chef or Executive Chef with complete recipes including but not limited to cost, yield and instructions for the preparation and proper service of all foods.
Reviews previous menus, recipes, production sheets quantities and coordinates leftover storage and utilization.
Assist with the ordering, receiving, and accounting for food and supplies.
Oversees the kitchen operations. Orientate and train staff members as Cooks, in a helpful and courteous way to ensure they understand their job responsibilities.
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 computer proficiency-- Microsoft Word/Excel, and Internet.
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.
Preferably Culinary Education or equivalent work experience.
Has a minimum of 1 year menu planning experience.
Has a minimum of three years’ experience working in a high-volume restaurant.
Has a minimum of two years’ experience working on a cook’s line in a high-volume restaurant.
Has a minimum of three years’ experience basic knife skills.
Has a minimum of three years’ experience doing high volume prep cook duties which include cutting & chopping meats, fish, fruits & vegetables.
Licenses and Certifications:
Obtains a Certified Food Protection Manager certificate in compliance with Maricopa County guidelines within 90 days of employment.
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.
