Line Cook

Website Somerby at St Vincent's One Nineteen

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DEPARTMENT: Dining Services

SUPVR TITLE: Executive Chef


Position Summary

The Line Cook is responsible for preparing and plating meals in a timely fashion according to menus and recipes approved by the Executive Chef and in accordance with current Federal, State, and local standards, guidelines and regulations.


Essential Responsibilities

Essential ResponsibilityTime Interval
Follow Menu Guidelines and Production Provided by Executive Chef and Sous Chef.Daily
Prepare or direct preparation of meals following planned menus and standardized recipes and in compliance with all applicable food preparation regulations and guidelines.  Apportion Food for serving.  Maintain high standards of quality food production, nutrition, and portion control.  Prepare sufficient quantity of food to meet requirements, ensure served at proper temperature, and maintain an attractive appearance and appealing taste.Daily
Maintain proper sanitation and safety in food preparation and storage areas.Daily
Assist Prep Cook in ensuring the availability of supplies and food or approved substitutions in adequate time for preparation.Daily
Assist in cleaning of cooking area and other kitchen equipment and facilities.Daily
Consult with Executive Chef and/or Dietitian on issues of menu planning, care planning, food preparation, therapeutic diets, kitchen equipment maintenance etc.As needed
Supervise the kitchen in the absence of the Sous Chef and Executive Chef.As needed
Perform other duties as assigned.  Attend in-service classes and staff meetings.As needed


Minimum Job Qualifications

Level of Education
Culinary degree or equivalent work experience
Technical or Professional License(s)/Certification(s)
Level of Experience
At least 2 years of experience in the senior living industry or related high-volume, high-end food service environment.



General Knowledge/Skills/Abilities
Ability to read and write, follow written and oral instructions, and communicate effectively in English.  Ability to work with the elderly in a courteous and friendly manner, demonstrating patience and compassion.  Ability to perform duties with consideration for residents’ rights at all times and demonstrate integrity and discretion in the care of residents and in handling their health information.
Technical Skills
Knowledge of the principles of high-end institutional food service, including food planning, preparation, cooking, and storage; dietetics; sanitation.


Inside-Outside Work Contacts

Primary contacts are with co-workers, supervisor, and residents.



The position falls under the direct supervision of the Executive Chef.  The position may occasionally be required to supervise or direct other employees.


Physical/Environmental Demands

On a daily basis, throughout the workday: Must be capable of sitting, standing, walking, climbing stairs, reaching, turning, bending, stooping, crouching and kneeling, reaching over the head, grasping with both hands, and fine manipulation.  Must physically be able to lift up to 40 pounds unassisted.  Must physically be able to carry, transfer, push and pull, and reposition residents with assistance or using appropriate equipment.  Must have normal eyesight or use corrective lenses.  Must have three-dimensional vision and ability to judge distances and spatial relationships so as to see objects where and as they actually are.  Must be able to recognize colors.  Must be able to hear and distinguish between normal tones and be able to perceive the nature of sounds.  Must be able to exchange ideas by means of the spoken word as well as engage in activities to convey detailed or spoken instructions to other workers accurately, loudly, and/or quickly.  Must have normal sense of touch and smell.
Work Environment
Works in well-lighted, well ventilated building.  Must be able to tolerate occasional exposure to heat, cold, dust, fumes, odors, water, etc., as well as some noise.  When outside, must be able to tolerate exposure to weather, fluctuations in temperature (hot, cold), wet and/or humid conditions.  Subject to frequent interruptions.  Subject to hostile or emotionally upset individuals.  Must be willing to work, when necessary, beyond normal working hours and on weekends, as well as in other positions as necessary.
The position requires exposure to some risk to physical and/or mental health and safety (i.e., physical assault, communicable disease, etc).



Exposure Classification
Work related tasks assigned to this position involve the potential exposure as classified in Category II by the Occupational Safety and Health Administration (OSHA).  See the facility Exposure Control Plan for potential exposure classification and standard operating procedures for individualized tasks.


This position may include access to Protected Health Information (PHI) as defined within the Health Insurance Portability and Accountability Act (HIPAA) Privacy and Security Rule.  PHI refers to individually identifiable health information that is transmitted or maintained in electronic media or any other form or medium.  Under the direction of the Privacy/Security Officer, employees who have access to PHI will receive training on the requirements of the Rule and the Somerby at St. Vincent’s One Nineteen health information policies and procedures.  Employees who violate the requirements of the HIPAA Privacy and Security Rule are subject to discipline, up to and including termination.

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