Cook Positions 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.
Health Safety Requirements:
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 Range 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.
