Experienced Cook - (Per Diem)

Mozaic Senior Life; Bridgeport (CT); Presencial; USD 40.000 - 48.000; A tiempo parcial

Descripción de la vacante

Mozaic Senior Life is seeking an experienced cook to prepare, cook, and portion meals for residents. You will follow standardized recipes and ensure quality and timely service in a per diem program.

The role requires ability to work weekdays and weekends with a flexible schedule, and prior experience in a dining services environment is preferred. High school is required; culinary training is a plus.

Formación

• High School Diploma or GED required; culinary degree preferred.
• 2 years in food service or 1 year plus 1 year culinary training.
• Ability to work under pressure and meet deadlines.
• Ability to read and communicate.
• Ability to operate various culinary machines.

Responsabilidades

• Provides efficient and attractive food service for residents/patients.
• Plans cooking schedules to maintain flavor, texture and temperature while serving promptly.
• Prepares food according to standardized recipes and tests for proper cooking and seasoning.
• Assists on serving line.
• Detects and reports defective equipment or spoiled food.
• Follows safety regulations and keeps work area clean and sanitized.

Conocimientos

Food preparation

Time management

Safety compliance

Culinary equipment

Communication

Educación

High School Diploma/GED

Culinary degree

Herramientas

Kitchen equipment

Descripción del empleo

Summary: Perform diversified duties to prepare, cook and portion servings of meat, fish, poultry, vegetables and soups; prepare salads and desserts.

Reports To:

Director of Dining Services, Assistant Director of Dining Services, Executive Chef, Sous Chef

Titles Supervised:

Seeking an experienced Cook

Hours Per Week:

Per Diem

Available to work the following schedule:

Must be available to work weekdays and weekends,(Flex Schedule)

DUTIES

• Provides efficient and attractive food service for all residents/patients, regardless of diet preparation requirements.
• Plans cooking schedules to assure the optimum flavor, texture and temperature of the food is maintained while serving in a timely manner
• Prepares food according to MSL standardized recipes. Tests cooked foods by taste and smell to determine if properly cooked and seasoned.
• Assists on serving line.
• Detects and reports defective equipment, substandard or spoiled foodstuffs to Director and Assistant Director, Manager or Chef.
• Follows established safety regulations, maintains equipment and work area in a clean, sanitized and orderly condition Dining Services sanitation matrix.
• Other related duties as assigned.

QUALIFICATIONS

Minimum Qualifications:

Education: High School Diploma/GED, and/or equivalent combination of experience and education; Culinary degree preferred.

Experience: 2 years experience with the Food Service industry or a combination of 1 year experience and 1 year culinary training.

Licensure:

Knowledge/Skills/Abilities:

Ability to work under pressure and handle multiple demands and deadlines; Ability to read and communicate; Ability to utilize various culinary machines to carryout position responsibilities.

This description of responsibilities is intended to reflect the major responsibilities and duties of the job, but is not intended to describe minor duties or other responsibilities as may be assigned from time to time.