Cook I: Flexible Shifts, Training & Growth

Sodexo; Flint (MI); On-site; USD 22,000 - 26,000; Part time

Benefits offered by this job

Flexible and supportive work schedule

Training and advancement opportunities

Benefits package including PTO, health

Site-specific benefits

Job summary

Sodexo is seeking a Cook I at McLaren Flint. This part-time role involves preparing and presenting hot and cold items for all meal periods and events, following Sodexo standards for quality and safety.

The position requires working in a fast-paced kitchen with flexibility on shifts and hours. You will prepare, portion, and cook, ensuring safe handling and sanitary practices while maintaining an organized workstation and contributing to a high-quality dining experience.

Qualifications

• High School diploma, GED or equivalent experience.
• 0 to 2 years of related work experience.
• Knowledge of basic operation of equipment and food-handling procedures.
• Ability to follow written and verbal instructions.
• Good working knowledge of food preparation.
• Requires familiarity of kitchen equipment.
• Must be able to read and follow a recipe unsupervised.

Responsibilities

• Prepare, portion, cook and present a variety of hot and cold food items for all meals and events.
• Follow Sodexo culinary standards for quality, presentation and safety.
• Maintain a clean and organized workstation and assist with kitchen teamwork.
• Support food safety and sanitation throughout shifts.
• Work in a fast-paced kitchen environment with varying shifts.

Skills

Food preparation

Reading recipes

Follow instructions

Kitchen equipment familiarity

Education

High School diploma, GED or equivalent

Job description

Sodexo is seeking a Cook I at McLaren Flint. This part-time role involves preparing and presenting hot and cold items for all meal periods and events, following Sodexo standards for quality and safety.

The position requires working in a fast-paced kitchen with flexibility on shifts and hours. You will prepare, portion, and cook, ensuring safe handling and sanitary practices while maintaining an organized workstation and contributing to a high-quality dining experience.