Full Time Cook (Entry Level)

Is a team player in preparation, cooking, and serving of food (e.g. regular food items, special diets, allergies, etc.)

Prepares a variety of food and beverage items according to recipes and established food preparation procedures (e.g., regular food items, deli sandwiches, baked goods, etc.) for the purpose of meeting mandated nutritional and projected meal requirements.

Ensure that food is prepared and served in a timely manner. Evaluates prepared food for flavor, appearance, and temperature for the purpose of providing items that will be accepted by clients

Receives food items and/or supplies and places them in designated areas utilizing temperature requirements and food spoilage guidelines for the purpose of ensuring availability of items required for meeting projected menu requirements

Reports needed supplies and equipment malfunctions for the purpose of notifying cafeteria manager of needed items and repair and/or replacement

Ability to work independently or with a team and carry out assignments to completion within parameters of instructions given, prescribed routines, and standard accepted practices

Cleansutensils, equipment, and storage, food preparation and serving areas for the purpose of maintaining required sanitary conditions

Inspects food items and/or supplies for the purpose of verifying quantity, quality, and specifications of orders and/or complying with mandated health standards

Inventories food, condiments and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements

Performs functions of other nutritional service positions as requested by manager for the purpose of ensuring adequate staff coverage within site nutritional services operations

Attends in-service training, workshops, etc. for the purpose of gathering information required to perform job functions

Maintains equipment, storage, food preparation and serving areas in a sanitary condition for the purpose of complying with current health standards

Maintains records and reports (e.g., counting and recording the amount of leftovers, number of opened cans, etc.) for the purpose of keeping an accurate record of food used

Plans food and beverage items for the purpose of serving them to students and staff in an efficient manner

Monitors kitchen and cafeteria areas for the purpose of ensuring a safe and sanitary working environment

Maintain compliance with all company policies and procedures

Perform related duties as assigned by supervisor

High school diploma or GED preferred

One year of culinary experience preferred

Culinary training preferred

Ability to work in a fast-paced environment.

Ability to prioritize based on patient and facility needs.

Strong analytical and problem-solving skills.

Computer proficiency

Excellent verbal and written communication skills, including ability to effectively communicate with internal and external customers

Must meet then maintain all pre-employment requirements which includes reference checks, applicable state and national required background screening, 10 panel urine drug screen, DMV check, insurance (if applicable), and license/credential verifications

While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to use hands to finger, handle or feel objects, tools or controls. The employee is occasionally required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch or crawl. The employee must occasionally lift and/or move objects up to 25 pounds.

Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision and the ability to adjust focus.

Ability to travel local during the business day.