Cook - Healthcare Kitchen | Tuition Aid & PTO

The Pavilion at Williamsburg Place, Inc.; Virginia; On-site; USD 28,000 - 35,000; Full time

Benefits offered by this job

Continued Education

Tuition Assistance

Health, Dental & Vision after 30 days

Daily pay option

PTO package

Job summary

The Pavilion at Williamsburg Place, Inc. in Williamsburg, Virginia, is seeking a Cook to join our team. The position offers $20-$25.29 per hour, full-time, onsite, with benefits after 30 days and tuition assistance.

A SERV Safe certification and a high school diploma are required, along with 2+ years of experience in institutional food service. Responsibilities include planning and preparing meals according to menus, maintaining temperature logs, inventory, and coordinating kitchen activities

Qualifications

• High school graduate or equivalent required.
• Two or more years’ experience in food service role in preparing food for institutions.
• SERV Safe Certification or similar food safety certification.

Responsibilities

• Plans and prepares foods per policies, guidelines and recipes.
• Schedules cooking to ensure timely service for regular and therapeutic menus.
• Prepares meats, entrees, gravies, casseroles, vegetables, soups, salads and desserts.
• Maintains safe storage, temperatures, labeling and dating of food items.
• Sets up steam tables and labels foods according to modifications.
• Prepares leftovers for proper storage and assists with cleaning.
• Directs staff in preparing and serving meals.
• Records temperatures and meal counts daily.

Skills

Food preparation

Meal service

Safety compliance

Team coordination

Education

High school diploma or equivalent

SERV Safe Certification

Job description

The Pavilion at Williamsburg Place, Inc. in Williamsburg, Virginia, is seeking a Cook to join our team. The position offers $20-$25.29 per hour, full-time, onsite, with benefits after 30 days and tuition assistance.

A SERV Safe certification and a high school diploma are required, along with 2+ years of experience in institutional food service. Responsibilities include planning and preparing meals according to menus, maintaining temperature logs, inventory, and coordinating kitchen activities