Job Summary
Cook 1- entry level (prior experience and training preferred)
Cook 2- (3 plus years¿ experience preferred)
Available positions are either 19 hours per week non-benefitted, 29 hours per week partially benefitted, or 40 hours per week fully benefitted. The majority of the positions available are 10-month.
**Training will be provided on the job**
Heath Safety Requirements
- We prefer all cooks to be serve-safe certified and possess the ability to display the following qualifications:
- Must be knowledgeable about various types of time-temperature abuse and how to prevent it.
- Must be knowledgeable about various types of personal protective equipment commonly used in commercial kitchens.
- Must possess the ability to demonstrate safe knife handling.
- Must be able to demonstrate proper body mechanics.
- Must contribute to a clean, safe, and healthy working environment.
- Must be knowledgeable concerning proper cooking temperatures of all food products.
Technical Requirements
- Must be knowledgeable about standard volume measurements and possess the ability to convert between units.
- Must demonstrate ability to follow and convert recipes.
- Must be knowledgeable of various types of commercial cooking equipment including but not limited to steam-jacketed kettles, Tilt Skillets, Convection ovens, Deep Fryers, Flat-top Grills, Steamers, Steam Tables, Gas Ranges and Roast-and-hold ovens.
- Must be able to organize and execute food services for short-order, banquet, and cafeteria-style dining.
Fiscal Requirements
- Must ensure strict adherence to all pre-organized recipes, production lists, and menus.
- Must accurately record usage, overage and waste data on appropriate sheets or electronic devices.
- Must make managers aware of any reoccurring waste and contribute ideas to correct waste issues.
Behavioral Requirements
- Must always conduct him or herself in an outwardly professional manner paying strict observance to company behavioral standards.
- Must communicate to all internal/external customers with a respectful tone and manner that contributes to an environment of trust and safety.
- Must display the ability to be empathetic to staff members when things do not go as planned.
- Must display the ability to positively coach staff on areas that they are struggling with.
- Must display calm, quick, and accurate reactions to common foodservice problems.
Physical Requirements
- Must be able to work flexible hours depending on the time of events or deliveries including nights, weekends, and holidays.
- Must be able to stand at length for multiple hours at a time without sitting.
- Must be able to correctly lift 50 lbs. at a time unassisted.
- Must be able to endure intermittent working temperatures range from 20* below freezing to 125*F.
Educational Requirements
- GED or High School Diploma required. Any prior work experience, especially pertaining to the food service industry is preferred and should be listed on your resume.