Top 208 Cook Jobs in Berrien Springs Mi

Cook
SISTERS OF THE HOLY CROSS INC —Notre Dame, IN
- $19.50 - $26.33 an hour
- Full-time
- ServSafe
- High school diploma or GED
- Ability to lift 50 pounds
Quick Apply
Kitchen Assistant
Westinghouse Electric Company —Bridgman, MI
- $22 - $24 an hour
- Full-time
- 18 years or older
- Sanitation
- High school diploma or GED
- Health insurance
- 401(k)
Cook
Corewell Health —Saint Joseph, MI
- Full-time
- Acute care
- Hospital
- ServSafe
10d
Production/Cook
Pizza Hut —Berrien Springs, MI
- Serving
- Cooking
- Quick service & fast food restaurant
- Health insurance
- Flexible schedule
Quick Apply
Cook
Evelyn Mae’s BBQ —Buchanan, MI
- From $18 an hour
- Part-time
- In-person
- Communication skills
- Entry level
Quick Apply
12h
PREP COOK (FULL TIME)
Bon Appetit —Berrien Springs, MI
- $16.50 - $17.50 an hour
- Urgently hiring
- Background check
- Serving
- University
- Free parking
- Commuter assistance
Quick Apply
Kitchen Assistant
Westinghouse Electric - USA —Bridgman, MI
- $22 - $24 an hour
- Full-time
- 18 years or older
- Sanitation
- High school diploma or GED
- Health insurance
- 401(k)
Quick Apply
Experienced Line Cook
THE BRICK HOUSE —Benton Harbor, MI
- $17 - $21 an hour
- Cooking
- 1 year
- Communication skills
Quick Apply
Line Cook
Papa Vino's —Saint Joseph, MI
- $18 - $22 an hour
- Cooking
- 2 years
- Entry level
- Opportunities for advancement
- Flexible schedule
Quick Apply
7d
Line Cook
Uptown Kitchen —Granger, IN
- $18 - $22 an hour
- Full-time
- Cooking
- 2 years
- Entry level
- Opportunities for advancement
- Flexible schedule
Quick Apply
12d
Prep Cook & Line Cook
Buchanan Craft Thistledown & Row —Buchanan, MI
- Part-time
- In-person
- Restaurant
- Entry level
- Employee discount
- Flexible schedule
Quick Apply
11d
Breakfast Bar Hostess
HOLIDAY INN EXPRESS & SUITES —Niles, MI
- $13 - $15 an hour
- Full-time
- Hotel
- Front desk
- Entry level
Quick Apply
Cook
The Orchards Michigan —Niles, MI
- Full-time
- Serving
- Hospitality
- High school diploma or GED
- Health insurance
- Dental insurance
Quick Apply
COOK (FULL TIME AND PART TIME)
Unidine —Notre Dame, IN
- $16.50 - $20.00 an hour
- Urgently hiring
- Background check
- Entry level
- Kitchen
- Commuter assistance
- Disability insurance
Quick Apply
Full-Time Line Cook – $18–$21/hour
Fatbird —South Bend, IN
- $18 - $21 an hour
- Weekends as needed
- Fair chance
- In-person
- Reliable transportation
- Paid training
- Paid time off
Quick Apply
1d
Line Cook
Landry's Inc. —Mishawaka, IN
- Cooking
- Guest services
- 1 year
- Paid time off
- Employee discount
3d
Cook
West Bend Nursing & Rehabilitation —South Bend, IN
- Full-time
- High school diploma or GED
- Food Handler Certification
- Entry level
- Paid holidays
- Health insurance
Quick Apply
3d
Cook 1
Morris Park Country Club —South Bend, IN
- $18 - $20 an hour
- 8 hour shift
- High school diploma or GED
- Organizational skills
- In-person
- Health insurance
- Flexible schedule
Quick Apply
Cook
Cedarhurst of Edison Lakes —Mishawaka, IN
- $19 an hour
- Full-time
- Background check
- Hospitality
- CPR Certification
- Disability insurance
- Health insurance
Quick Apply
Grill Cook
CAVA-Eddy Street Commons —South Bend, IN
- $16.50 an hour
- Part-time
- Customer service
- Fast casual restaurant
- Ability to lift 50 pounds
- Health insurance
- Dental insurance
Quick Apply
7d

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Cook

SISTERS OF THE HOLY CROSS INC -
Notre Dame, IN

Quick Apply

Job Details

Full-time
$19.50 - $26.33 an hour

Qualifications

Steam cooking
Grilling
Industrial fryers
ServSafe
Institutional kitchen experience
Food safety sanitizing procedures

Full Job Description

Sisters of the Holy Cross is accepting resumes for a Full Time (36 hour a week) Cook.

Main Function:

Prepare and cook food, follow menus and productions sheets, monitor quality assurance criteria, assist in preparing stock requisitions and maintain sanitary food protection policies and procedures.

ESSENTIAL FUNCTIONS

Maintains attendance and observes working hours, starting time, lunch period, breaks, quitting time, etc.
Complies with work rules, regulations, and instructions, follows established systems and procedures, completes assignments with minimal supervision.

Dietary Support

Follows menus, production sheets, and standardized recipes for food preparation.
Completes preparations according to schedule and standards.
Reviews menu changes with supervisor.
Makes changes only when approved by supervisor.
Prepares hot foods following menu and production forecast.
Cooks all foods for meals in a timely and flavorful manner.
Sets up hot serving table in Convent dining room for meals.
Displays food in established sequence.
Records food temperatures.

Quality Assurance

Checks food for taste, texture, temperature and portion control.
Performs quality checks for all food served in a timely manner.
Attractively displays food for service.
Is creative in arranging food for meal service.
- Keeps abreast of new products and how best to display them.
- Responsible for improving the quality of food.
Ensures good flavor and attractive appearance of food.
- Makes suggestions to enhance the overall food service.
Duties require lifting up to 50 pounds.
Follows the safety rules for correct lifting.

Production Control

Controls food production with Director/Manager based on current census to minimize waste and leftovers.
- Exercises food production control and appropriately utilizes over-produced items.
- Confers with Director/Manager relative to accuracy of production and proper utilization of over-production.
Discusses menu changes with Director/Manager.
- Suggests and makes timely changes with approval.
Suggests substitutions of new products and new ways to serve existing products.
- Is creative in offering suggestions and alternatives.
Maintains current and complete standardized recipe file.
- Keeps recipe file correct and current at all times.

Sanitation/Food Safety/Safety/Policies/Procedures

Monitors to ensure proper policies and procedures are followed.
Follows established departmental rules for food/equipment sanitation and food safety.
Suggests improvements in sanitation guidelines; review, revise, and submit for approval.
Makes suggestions and strives to keep abreast of the latest safety standards for food service.
Follows proper sanitation procedures.
Follows procedures correctly according to departmental standards.
Keeps work area clean and sanitized.
Inspects equipment in work area.
Makes sure equipment is clean and operating properly.
Does routine de-liming of steamer following established schedule.
Adheres to, monitors and enforces established food sanitation practices.
Cooks food to proper temperature.
Avoids cross contamination.
Handles all foods (raw/cooked) in a safe manner.
Records food temperatures for meals served while on duty, ensuring foods are at the proper temperature.
Works in a safe manner.
- Follows safety guidelines and practices.

Stock Requisition

Completes requisitions regarding stock needs.
- Prepares requisitions correctly and in a timely manner on the day before items are needed.
Confirms that all requested items are received and ready for use.
- Checks to ascertain that ordered items are available and on time for scheduled use.

MINIMUM QUALIFICATIONS

Education

A high school diploma preferred. Proof of completion of sanitation training (Serve Safe) required.

Experience

Two (2) years experience in quantity and institutional food services is required.

Responsibility

Failed recipes could cause menu change and food waste. Improper use of equipment could cause injury and/or damage to equipment. Poor sanitation can cause illness in the Sisters, co-workers, etc.

Problem-Solving

Problem solving may require the analysis data utilizing practical knowledge or techniques developed through training or experience.

Personal Interaction

Position must be able to clearly communicate with all members of the dietary team as well as residents.

Work Environment

Working conditions are pleasant, however may be warm when working near heat producing devices.

Equipment Utilization

Routinely requires an understanding of the operation and maintenance of the equipment normally found in a Food Service Department. Must be able to operate all good production equipment, i.e. ovens, grills, fryers, broiler, chopper, etc.

Hazards or Fatigue

Ordinary care and caution must be exercised while performing activities. Occasional muscle fatigue and/or backache may be present after prolonged activity.

Planning and Organizing

Works primarily on a day-to-day plan. May need to modify routine due to special circumstances.

Quick Apply

Refine Your Search

cook jobs in berrien springs mi

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COOK (FULL TIME AND PART TIME)

Full-Time Line Cook – $18–$21/hour

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