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Job Title: Cook
Department: Dining
Job Type: Full-Time
FSLA: Non-Exempt
Work Hours:
- Total hours: 36 per week
- Sunday: 8:00 AM to 2:00 PM
- Monday, Tuesday, Friday, and Saturday: 10:30 AM to 6:30 PM
Purpose of Job Position: The primary purpose of the Cook position is to prepare food and be responsible for the preparation and service of all foods for residents and guests.
Job Qualifications:
- Must have the ability to read, write, and speak the English language.
- Experience in restaurant and institutional cooking.
- Restaurant experience must include Roundsman background and A la Carte line work.
- Must have knowledge of weights and measures.
- Must be honest, dependable, and exhibit a warm, cheerful, and caring manner.
- Prepare food using standard recipes and standard portion sizes according to production sheets.
- Eliminate waste through the proper use of leftovers.
- Report overproduction to the Director of Dietary Services.
- Ensure the proper use and safety of food.
- Frequently check the kitchen and equipment for sanitation and safety.
- Ensure hot foods are brought up to a safe temperature of at least 140 degrees and that foods to be cooled down to below 45 degrees are done as quickly as possible.
- Follow strict infection control procedures, paying close attention to temperature control.
Education And Training
- Minimum grade school, prefer High School Diploma or GED equivalent
- Experience as a Cook preferable with restaurant and healthcare setting experience but not required.
- $ 22.80 per hour.
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