Cold Cook Evening Shift part-time

Who We Are

Founded in 1986 Thomas Cuisine is an awardwinning privately held contract food service company. We advocate the healing power of whole foods and believe in preparing scratchmade cuisine fresh each day. Every Thomas Cuisine team member is an ambassador carrying out our mission reflecting our values and building relationships while doing the right thing.

Our partner Eating Recovery Center DenverConifer offers specialized treatment for adults with eating disorders. They provide Partial Hospitalization (PHP) and Intensive Outpatient Programs (IOP) utilizing evidencebased therapies such as Dialectical Behavior Therapy (DBT) and Cognitive Behavioral Therapy (CBT). The center emphasizes individualized care incorporating family involvement and nutrition counseling to support comprehensive recovery.

Whats in it for you

Benefits:

Fulltime roles include:

• Comprehensive medical dental and vision benefits with several plan options to choose from!
• Generous Paid Time Off and Leave Programs.
• Employee referral program
• Access to wellness initiatives financial planning mental health assistance and more.

Wage range: $20/hr

Schedule: Friday & Saturday 11:00 AM 7:00 PM consistently

With availability to pick up other shifts as needed by business fill PTO etc.

Your Impact

Join our kitchen team as a PM Cold Cook where youll play a key role in meal prep and kitchen operations. Your responsibilities include setting up for lunch and dinner service preparing cold items like garden and entre salads portioning dairy fruit and beverages and helping with dishwashing and closing the kitchen. This position doesnt require advanced culinary skills but attention to detail and the ability to follow a production sheet and portion specifications are essential. Performs a wide variety of tasks and operations to prepare and cook food for patients residents employees others as directed following standard practices and procedures and complying with regulatory requirements. Responsibilities include: follows standard recipes production sheets tallies and ingredient room sheet to achieve nutritious high quality cost effective meals and handles food and equipment in accordance with sanitation and safety practices.

REPORTING RELATIONSHIPS

Reports to: Chef and/or Sous Chef

Supervises: N/A

ESSENTIAL ACCOUNTABILITIES

• Reviews menus and assembles all items needed for preparation.
• Follows standard recipes production sheets tallies and ingredient room sheet to achieve nutritious highquality costeffective meals.
• Evaluates food preparation and recommends changes to improve operations.
• Maintains equipment and cooking area. Follows kitchen opening/closing procedures.
• Handles food and equipment in accordance with sanitation and safety practices.
• Orients new Food Service personnel.
• Reports repairs and maintenance needs to the Supervisor.
• Meets time deadlines for trayline cafeteria service and catering.
• Utilizes progressive cooking procedures to ensure optimum quality product.
• Utilizes appropriate garnishing and food presentation techniques to ensure optimum quality.
• Follows daily prep and pull schedules as indicated in guidelines.
• Weighs and measures ingredients for the following days production keeping food refrigerated as needed and using proper thawing procedures.
• Documents supply acquisitions appropriately both when ordering and removing items from the storeroom. Rotates supplies and maintains an orderly inventory at a minimum per level.
• Ensures safety of food prepared by following safe sanitary food handling practices hot food hot and cold food cold.
• Follows specified cleaning procedures for all cooking equipment. Utilizes proper food storage practices cover label and date.
• Promote teamwork and quality service through daily communication and coordination with other departments.
• Perform other duties as assigned.

MINIMUM KNOWLEDGE AND SKILL REQUIREMENTS

KNOWLEDGE OF:

• Knowledge of cooking methods and procedures including various types of preparation and related routines.
• Familiar with kitchen equipment.
• Safe food handling practices: handling food objects products and utensils
• Safe knife/sharp handling skills
• Communication skills are utilized a significant amount of time when interacting with wait staff cooks and supervisors.
• Foodservice experience with general knowledge of restaurant operations.
• Basic reading and writing.

SKILLS IN:

EXPERIENCE AND EDUCATION

MINIMUM REQUIRED:

• High school diploma/ GED
• Approximately oneyear experience in high volume food production or 3 years relevant experience in lieu of education with director approval.
• Must have knowledge of cooking methods and procedures including various types of preparation and related routines.
• Familiar with kitchen equipment.
• Training in institutional food preparation or equivalent knowledge and skills.

PREFERRED:

LICENSES/CERTIFICATIONS

MINIMUM REQUIRED:

• ServSafe Certification Certified Professional Food Manager (CPFM) or Accredited Food Handler Certificate required within 90 days of hire.

Our commitment to you

Thomas Cuisine is an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race color sex age national origin religion sexual orientation gender identity status as a veteran and basis of disability or any other federal state or local protected class. We believe in Diversity Equity Inclusion and Belonging and our mission is to create an inclusive work environment where all employees differences are celebrated their thoughts matter and everyone feels safe to bring their authentic selves to work.