Creative Cook: Master Recipes & Fresh Prep

Aramark Correctional Services; Bloomsburg (Columbia County); On-site; USD 32,000 - 42,000; Full time

Job summary

Aramark is seeking a Cook to join our foodservice team in a correctional setting. You will prepare a variety of foods according to recipes and guidelines while maintaining safety and sanitation standards.

You will work closely with the team to ensure quality meals, proper portioning, and clean, compliant operations. Training is provided, with opportunities to advance culinary skills within a structured program.

Qualifications

• Experience as a cook or in a related role required.
• Knowledge of basic food preparation principles and cooking methods.
• Must be able to acquire food safety certification.
• Demonstrates basic math and counting skills.
• Strong interpersonal communication skills, written and verbal.

Responsibilities

• Cooks and prepares a variety of food according to production guidelines and standardized recipes.
• Sets up workstation with all needed ingredients and equipment.
• Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items.
• Safely uses a variety of utensils including knives.
• Operates equipment such as ovens, stoves, slicers, mixers, etc.
• Bakes, roasts, broils, steams, and uses multiple cooking methods on meat, vegetables, and other foods.
• Arranges, garnishes, and portions food according to established guidelines.
• Stores food properly following safety policies and procedures.
• Cleans and sanitizes work areas, equipment, and utensils.

Skills

Cook skills

Food preparation

Safety & sanitation

Math & counting

Interpersonal communication

Education

High school diploma or equivalent

Tools

Ovens

Slicers

Mixers

Job description

Aramark is seeking a Cook to join our foodservice team in a correctional setting. You will prepare a variety of foods according to recipes and guidelines while maintaining safety and sanitation standards.

You will work closely with the team to ensure quality meals, proper portioning, and clean, compliant operations. Training is provided, with opportunities to advance culinary skills within a structured program.