Careers
Part-time Cook: Nights and Weekends
Scope
The ideal candidate has culinary experience (hospital/medical experience preferred, but not required) is ServSafe certified, and has the flexibility to work weeknights and weekends.
Must be reliable, trustworthy and have experience cooking for 10+ people simultaneously.
Pre-employment background check and drug screen required.
Duties
DUTIES INCLUDE, BUT ARE NOT LIMITED TO:
- Prepare or direct preparation of food served using established production procedures and systems.
- Determine amount and type of food and supplies required.
- Ensure availability of supplies and food or approved substitutions in adequate time for preparation.
- Set steam table; serve or ensure proper serving of food for tray line.
- Comply with established sanitation standards, personal hygiene, and health standards. Observe proper food preparation and handling techniques.
- Store food properly and safely, marking date and item.
- Report necessary equipment repair and maintenance to supervisor.
- Correctly prepare all food served following standard recipes and special diet orders.
- Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved.
- Maintain daily records of items in need of ordering and give to supervisor.
- Keep work area neat and clean at all times; clean and maintain equipment used in food preparation.
- Complete food temperature checks before service.
- Keep cafeteria neat and clean at all times; clean tables, replenish condiments, maintain the water and juice machines, etc.
- Cooperates and works together with all co-workers.
- Plan and complete job duties with minimal supervisory direction.
- Bring all complaints, problems or concerns to immediate supervisor.
- Other duties as assigned.
Qualifications
KNOWLEDGE, SKILLS & ABILITIES – This position requires the following minimal requirements:
- Knowledge of clients rights and ensures an atmosphere which allows for the privacy, dignity and well-being of all clients in a safe, secure environment.
- Knowledge of kitchen equipment, i.e., oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, etc.
- Knowledge of established sanitation standards, food preparation and handling techniques.
- Ability to follow written and oral instructions and procedures.
- Ability to work in a team environment or individually.
- Ability to interpret, adapt, and apply guidelines and procedures.
- Ability to communicate clearly.
EDUCATION – A high school diploma or GED is requires. Must be 18 years of age.
EXPERIENCE – Prior experience in related food service required.
PHYSICAL DEMANDS/WORKING CONDITIONS – Normal kitchen environment. Requires full range of motion including manual and finger dexterity and hand-eye coordination, ability to stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 lbs or less.
