Corrections Kitchen Cook: High-Volume, Scratch Cooking

Elior Group; Roseville (CA); Hybrid; USD 28,000 - 30,000; Full time

Benefits offered by this job

Medical (FT Employees)

Vision

Voluntary UNUM offering for Accident,

Critical Illness and Hospital Indemnty

Discount Program

Commuter Benefits (Parking and Transit

EAP

401k

Sick Time

Holiday Pay (9 paid holidays)

Tuition Reimbursement (FT Employees)

Paid Time Off

Job summary

Summit is seeking an experienced cook to join our Roseville, CA kitchen for the Corrections division. You will work with a motivated team to produce high-quality meals in a fast-paced setting, focusing on portion control, presentation, and safety.

If you are passionate about scratch cooking and growth, this role may be a fit. You will contribute to a supportive environment that values quality, consistency, and teamwork while adhering to recipes and food handling standards required in a

Qualifications

• At least 1 year of culinary experience in a high-volume establishment with scratch cooking.
• Working knowledge of proper culinary methods, techniques, and standards.
• Excellent attention to detail and ability to multitask in a fast-paced environment.
• Customer service experience is required.

Responsibilities

• Quality and portion control.
• Food preparation.
• Creative food presentation.
• Ensuring food is stored properly.
• Following safe food handling policies, procedures and recipes.

Skills

Culinary experience

Scratch cooking

Attention to detail

Multitasking

Customer service

Tools

Commercial kitchen equipment

Job description

Summit is seeking an experienced cook to join our Roseville, CA kitchen for the Corrections division. You will work with a motivated team to produce high-quality meals in a fast-paced setting, focusing on portion control, presentation, and safety.

If you are passionate about scratch cooking and growth, this role may be a fit. You will contribute to a supportive environment that values quality, consistency, and teamwork while adhering to recipes and food handling standards required in a