Cook

Responsibilities

Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias. As a Cook at SWC, you will assist in the preparation, identification, distribution, and storage of fresh, frozen and canned food items according to state requirements. Work with nutrition information, cooking techniques, food safety and sanitation guidelines. Assist in food preparation for special diets and may guide the work of coworkers while assisting on the tray line as needed.

Minimum Qualifications

• Training or experience working with food in a professional kitchen or restaurant setting, including maintaining basic sanitation and safety standards.
• Ability to work in a team environment.
• Ability to work scheduled hours, which include weekends, holidays, early morning or early evenings, and overtime as needed.
• Ability to follow written and oral instructions and accept work assignment changes as assigned by manager (e.g., cleaning, prepping, stocking, storing groceries, etc.).

Preferred Qualifications

• Experience cooking in an institutional setting (e.g., hospital, long-term care facility, school, prison, etc.).
• Experience with specialized diets, such as pureed, ground, soft bite.
• Knowledge of food allergens.
• Experience using institutional cooking equipment (e.g., combi ovens, steam kettles, tilt braisers, meat grinders, etc.).
• ServSafe certified or a comparable certification.