Cook Full-time 40 hrs. Days

Bridgeport, WV - USA

Monthly Salary: Not Disclosed

Posted on: 19 hours ago

Vacancies: 1 Vacancy

Job Summary

Summary: Perform diversified duties to prepare cook and portion servings of meat fish poultry vegetables and soups; prepare salads and desserts.

Reports To: Director of Dining Services Assistant Director of Dining Services Executive Chef Sous Chef

Titles Supervised:

Hours Per Week: 40 (9:30am - 6pm)

Available to work the following schedule:

M-F and Every other weekend

DUTIES

Essential Responsibilities:

efficient and attractive food service for all residents/patients regardless of diet preparation requirements.

cooking schedules to assure the optimum flavor texture and temperature of the food is maintained while serving in a timely manner

food according to MSD standardized recipes. Tests cooked foods by taste and smell to determine if properly cooked and seasoned.

on serving line.

and reports defective equipment substandard or spoiled foodstuffs to Director and Assistant Director Manager or Chef.

established safety regulations maintains equipment and work area in a clean sanitized and orderly condition Dining Services sanitation matrix.

related duties as assigned.

QUALIFICATIONS

Minimum Qualifications:

Education: High School Diploma/GED and/or equivalent combination of experience and education; Culinary degree preferred.

Experience: 2 years experience with the Food Service industry or a combination of 1 year experience and 1 year culinary training.

Licensure:

Knowledge/Skills/Abilities:

Ability to work under pressure and handle multiple demands and deadlines; Ability to read and communicate; Ability to utilize various culinary machines to carryout position responsibilities.

This description of responsibilities is intended to reflect the major responsibilities and duties of the job but is not intended to describe minor duties or other responsibilities as may be assigned from time to time.

Required Experience:

Summary: Perform diversified duties to prepare cook and portion servings of meat fish poultry vegetables and soups; prepare salads and desserts.Reports To: Director of Dining Services Assistant Director of Dining Services Executive Chef Sous ChefTitles Supervised:Hours Per Week: 40 (9:30am - 6pm)Ava...