Food Production Tech III (Cook) - Food and Nutrition (Evenings)

About the role

This position involves preparing ingredients for cooking, including portioning, chopping, and storing food. Responsibilities include washing and peeling fresh fruits and vegetables; weighing, measuring, and mixing ingredients; preparing and cooking food according to recipes, quality and presentation standards, and food production checklists; preparing cold foods; and operating ovens, stoves, grills, microwaves, and fryers. The role also requires testing food to determine doneness, monitoring food quality while preparing food, assisting with ensuring leftover food is labeled and stored properly, and playing an integral role in maintaining sanitation and cleanliness.

Qualifications

• High School Diploma or GED (will accept 5 years of experience in lieu of diploma or GED)
• Two years of related experience
• Must have experience with bulk cooking for more than 200 people
• Must know, understand, and apply HACCP guidelines
• Proficient demonstrated knowledge of cooking methods such as braising, roasting, frying, baking, and blanching
• Proficient use of slicer, grill, fryers, oven, steamers
• Proficient demonstrated knife skills
• Must be able to perform duties with quality results
• Good personal hygiene
• Must complete ServSafe Food Handler Training course within 6 months of hire
• Must complete ServSafe Allergens training within 6 months of hire
• Requires working knowledge of specialized practices, equipment, and procedures

Sign-on bonus: $2,000 for external hires only