Cook/Dietary

Responsibilities

• Prepare all soups, stocks, sauces; boils, braises and roast items per standardized recipes
• Prepares and serves all sauteed, fried, grilled, steamed and baked items per standardized recipes
• Prepares or directs the preparation of all food served, following standard recipes and special diet orders
• Plans food production to coordinate with meal serving hours, so that excellence, quality, temperature and appearance of food is preserved
• Determines amount and type of food and supplies required for daily menus and sees that supplies are obtained from storage areas in adequate time for meal production
• Also must maintain dependability and punctuality as outlined in Attendance Policy
• Will be expected to cross train between cooking and dietary duties

Qualifications

• Ability to understand and follow instructions in English, communicate effectively, and perform simple arithmetic
• Ability to understand measurements and conversions
• A minimum of three years of experience as a cook in a hotel, restaurant, club or similar institution
• Ability to plan and organize work, to interpret instructions, recipes, specifications and standards
• Knowledge of kitchen equipment

Benefits

• Competitive Pay
• Flexible Working Hours
• Health Insurance
• PTO & Sick Leave
• 401(K)