Cook (Full Time)

FLSA: Non-Exempt | Full Time | Reports to: Executive Chef

About the role

The Cook is responsible for preparing food for events held at Marywood. Under the direction of the Executive Chef, the Cook will maintain kitchen inventory—properly organizing and labeling prepared foods—and uphold the highest food handling and hygiene standards throughout the food & beverage operation.

Responsibilities

• Prepare cold foods, including vegetables, salads, dressings, and fruits, including ingredients for high-end events such as weddings.
• Maintain proper kitchen inventory:
  • Organize, stock, and date newly delivered ingredients.
  • Ensure items are easily identifiable and arranged on a First In-First Out (FIFO) basis.
  • Record and report ingredient status to the Executive Chef (or designee).
• Ensure prepared food and kitchen inventory meet the Executive Chef’s preparation requirements, production schedules, and standards.
• Handle kitchen maintenance duties, including:
  • Mopping floors.
  • Washing dishes.
  • Cleaning kitchen equipment.
  • Properly sanitizing workstations.
• Other duties as assigned.

Requirements

• High School diploma, with a minimum of 6 months to 1 year of food preparation experience in a fast-paced environment serving approximately 200 guests.
• Cook certification preferred.
• Current Food Handler and Manager certification (within 3 months of hire).
• Ability to identify and process different cuts of meat and fish.
• Ability to troubleshoot and resolve kitchen issues while remaining positive and calm under pressure.
• Excellent organizational and time management skills.
• Commitment to compliance with all insurance, legal, health, and safety obligations.
• Maintain ServSafe certification; kitchen management certification preferred.
• Practicing Roman Catholic preferred; registered member of a Catholic parish faith community.
• Ability to respect, promote, and accommodate the mission, moral, and social teachings of the Roman Catholic faith without conflict.
• Pass required history screening prior to starting work and every five years.

Skills

• Ability to read, analyze, and interpret business periodicals, professional journals, technical procedures, or governmental regulations.
• Ability to write reports, business correspondence, and procedure manuals.
• Ability to present information and respond to questions from managers, clients, vendors, employees, and the public.
• Basic mathematical skills: addition, subtraction, multiplication, division, computation of rates, ratios, percentages, and interpretation of bar graphs.
• Ability to define problems, collect data, establish facts, and draw valid conclusions.
• Ability to interpret technical instructions in mathematical or diagram form and handle abstract and concrete variables.

Physical Demands

• Regularly required to stand for extended periods in extreme heat or cold, perform consistent hand-chopping motions, walk, sit, use hands to handle or feel, reach with hands and arms, climb or balance, stoop, kneel, crouch, or crawl, and talk or hear.
• Must regularly lift and/or move up to 50 pounds.
• Specific vision abilities required include close vision, distance vision, and ability to adjust focus.

Working Conditions

• Moderate noise level in the work environment.
• May require travel and driving to various diocesan locations as needed.