Cook - Hillcrest - 141000

Part-time appointment (50%) with hours flexing up to full-time. Variable 8-hour shifts, Sunday-Saturday.

About the role

Under supervision, perform a variety of duties related to hot and cold production and service to customers, according to established procedures and quality standards. Prepare menu items in advance of serving and to order for cafeteria, tray-line, and special functions, following department standardized recipes. Prepare food items to the highest standards with respect to appearance, taste, temperature, and portion control.

Responsibilities

• Perform meat fabrication, fish cutting, and sauce making.
• Assume 100% responsibility for quality of products served.
• Know and comply consistently with standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and procedures.
• Maintain a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment.
• Prepare items for grilling, sautéing, or other cooking methods.
• Follow proper plate presentation and garnish set up for all dishes.
• Close the kitchen properly and follow the closing checklist for kitchen stations; assist others in closing the kitchen.
• Attend all scheduled employee meetings and bring suggestions for improvement.
• Perform other related duties as assigned by the Executive Chef, Sous Chef, or manager-on-duty.

Requirements

• One (1) year experience as a cook in a large restaurant, hotel, or complex healthcare facility.
• Ability to prepare and coordinate food orders to support timely and efficient delivery to patients and special functions, according to department standardized recipes.
• Demonstrated knowledge of food and food products.
• Ability to perform duties in food and final plate preparation, including plating and garnishing cooked items and preparing appropriate garnishes for all hot menu item plates.
• Proven skill in all areas of quality food production to include tray-line, cafeteria, grill, and/or catering.
• Ability to maintain kitchen area in a clean and organized fashion at all times, with floors dry and equipment properly cleaned and sanitized.
• Knowledge of health department codes and ability to adhere to policies regarding sanitation at all times.
• Superb customer service skills.
• Must be able to work various hours and locations based on business needs.
• Must be able to bend, squat, stand, and walk for long periods of time.
• Employment is subject to a criminal background check and pre-employment physical.

Preferred Qualifications

• High school diploma/GED and/or equivalent certification/experience/training.
• Food Handler’s Card/Certification.
• Ability to efficiently scratch cook with meats, fish, vegetables, soups, and sauces.
• Experience in all stations, proficient knife skills, ability to take directions, and work as part of a team.

Pay

Annual full pay range: $56,105 - $69,718 (prorated if the appointment percentage is less than 100%). Hourly equivalent: $26.87 - $33.39. Factors in determining compensation include experience, skills, knowledge, abilities, education, licensure, certifications, and other business and organizational needs.

Benefits

• Full benefits (Health/Vision/Dental) starting the first day of hire.
• Meal vouchers and complimentary coffee/tea/drinks.
• 15 vacation days and 14 paid holidays per year.
• Work shoes provided by the department.