Line Cook

About the role

The CORE Institute is seeking a skilled and experienced Kitchen Cook to join our team. This position requires a strong background in food service and a commitment to providing exceptional dining experiences.

Responsibilities

• Set up and stock stations with all necessary supplies.
• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces).
• Makes recommendations for menu options to the Dietary Manager and further recommends products for ordering.
• Exercises good judgement and planning in food volume production to prevent waste or product shortages.
• Stock inventory appropriately.
• Answer, report and follow executive chef’s (or designee) instructions.
• Cook menu items in cooperation with the rest of the kitchen staff.
• Follow standards for food production and portion controls.
• Ensure that food comes out simultaneously in a high quality and timely fashion.
• Ensure the quality of the food by tasting and smelling to ensure palpability and flavor conformity.
• Visit patients to provide menu options and recommendations when needed.
• Arrange the presentation of special foods required by patient’s special dietary needs.
• Serves meals on patient trays (when needed) using the appropriate dietary and nutritional requirements while assuring that the presentation is attractive and appetizing.
• Clean up station and take care of leftover food.
• Assist in the proper storage of food and departmental cleaning requirements.
• Comply with nutrition and sanitation regulations and safety standards.
• Inspect equipment and service area to ensure that sanitary standards are compliant.
• Maintain proper sanitation and food handling standards in accordance with regulatory bodies.
• Participate in all Dietary Department inspections with pertinent agencies.
• Maintain a positive and professional approach with coworkers and customers.

Qualifications

• High school diploma/GED or equivalent working knowledge preferred.
• Current Food Handler’s Card required.
• Three years of experience in food service, including experience as a line chef, restaurant cook, or prep cook is required.
• Previous healthcare industry preferred.