The Cook is responsible for preparing food according to menus and recipes approved by the Chef and in accordance with current Federal, State, and local standards, guidelines and regulations.
ROLES AND RESPONSIBILITIES:
· Assist in planning menus.
· Prepare food following planned menus and standardized recipes and in compliance with all applicable food preparation regulations and guidelines. Maintain high standards of quality food production, nutrition, and portion control. Prepare sufficient quantity of food to meet requirements, ensure served at proper temperature, and maintain an attractive appearance and appealing taste.
· Maintain proper sanitation and safety in food preparation areas.
· Assist in cleaning of cooking area and other kitchen equipment and facilities.
· Consult with Supervisor on issues of menu planning, care planning, food preparation, therapeutic diets, etc.
· Supervise the kitchen in the absence of the Executive Chef.
· Perform other duties as assigned. Attend in‐service classes and staff meetings.
Job Type: Part-time
Pay: $19.00 per hour
Benefits:
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
