Cook

NEXDINE Hospitality’s family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic.

About the role

The Cook reports to the Chef or Chef Manager and is responsible for preparing and serving breakfast, lunch and/or catered events. The Cook may be required to operate equipment, including but not limited to an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef's knives. Representing both the client and NEXDINE, the Cook must exhibit excellent customer service in all aspects of the job.

Responsibilities

• Inspect and clean food preparation areas, equipment, and work surfaces to ensure safe and sanitary food-handling practices.
• Ensure food is stored and cooked at correct temperatures by regulating ovens, broilers, grills, and other equipment.
• Ensure freshness of food and ingredients by checking quality, rotating stock, and following food company labeling and dating procedures.
• Monitor, cook, and prepare foods to determine doneness using methods such as tasting, smelling, or using food thermometers.
• Prepare stations as directed according to company guidelines.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Season, weigh, measure, and mix ingredients according to recipes with guidance from supervisor.
• Wash, peel, cut, and seed fruits and vegetables for preparation.
• Carve, trim, and prepare meats and seafood for hot or cold service.
• May bake breads, rolls, cakes, and pastries.
• May wash pots, pans, dishes, utensils, or other cooking equipment.
• Compile and maintain records of food usage; may assist with inventory.
• Follow food specification amounts provided by supervisor; assist in forecasting preparation needs.
• Prepare and serve food to customers in a timely manner.
• May assist in supporting culinary staff at various stations as directed.
• Communicate with supervisor regarding kitchen equipment and supply needs.
• Adhere to and promote company standards for safety, food handling, sanitation, uniform guidelines, and productivity.
• Provide excellent customer service, including being attentive, approachable, greeting, and thanking customers.
• May perform other duties and responsibilities as assigned.

Work Environment

This job operates in a kitchen environment where employees may be exposed to and required to operate equipment such as ovens, stoves, dishwashers, slicers, coffee machines, steamers, mixers, and chef’s knives. The employee is frequently exposed to heat, steam, fire, and noise.

Physical Demands

The physical demands include sitting, reaching, bending, kneeling, stooping, climbing, pushing, pulling, and lifting items weighing up to 40 pounds. The employee may be required to stand for long periods and must possess manual dexterity, auditory and visual skills, and the ability to follow written and oral instructions.

Benefits

• Health, dental, and vision insurance
• Company-paid life insurance
• Many supplemental insurance options
• 401(k) savings plan
• Paid vacation, holiday, and sick time
• Employee Assistance Program (EAP)
• Various perks

Pay

$24 per hour, with weekly direct deposit.

Schedule

Full-time, Monday through Friday.