Cook

College of Pastoral Supervision and Psychotherapy; Raeford (NC); On-site; USD 2,066,000 - 3,031,000; Full time

Job summary

College of Pastoral Supervision and Psychotherapy seeks an experienced institutional cook to support cafeteria serving lines, dining room service and Bistro operations. The role requires ServSafe Certification and the ability to work in a busy kitchen.

Ideal candidates have a High School diploma or GED, culinary training preferred, and at least 3 years of institutional food production experience, including lifting 50+ pounds and standing for long periods in warm, humid conditions.

Qualifications

• High School diploma or GED preferred.
• Culinary training preferred.
• 3 years experience as a cook performing food production tasks in an institutional setting preferred.
• Ability to read and follow standardized recipes.
• Working knowledge of equipment, product, and methods of preparation in an institutional kitchen.

Responsibilities

• Use a problem-solving approach to plan services.
• Provides services with consideration of the recipient's needs.
• Uses equipment and supplies correctly; adheres to safety and infection control measures.

Skills

Cook experience

Read recipes

Stand/walk

Heavy lifting

Safety & infection control

Education

High School diploma or GED

Culinary training

Job description

Overview

Must be able to work in a Institutional kitchen operation. Cafeteria serving line, dining room service , Bistro service, ServSafe Certification

Responsibilities

Use an appropriate problem-solving approach to plan services. Provides services with consideration of the recpiient's needs. Uses equipment/supplies correctly. Uses appropriate safety and infection control measures.

Qualifications

High School graduate or GED preferred. Culinary training preferred. 3 years experience as a cook performing food production tasks in an institutional setting preferred. The ability to perform a variety of culinary tasks and to exercise experience in the areas of grill cooking, entree production, vegetable production, baking and cold food production. The ability to read and follow standardize recipes for all production areas. Working knowledge of equipment, product, and methods of preparation in an institutional kitchen. Ability to lift 50+ pounds. Work in warm humid conditions. Stand and walk repetitively.