FT Cook

Poultry Science Association; Cincinnati (OH); On-site; USD 30,000 - 50,000; Full time

Job summary

An established industry player is seeking a passionate culinary professional to join their team. This role involves creating and presenting delicious meals while ensuring the highest standards of food safety and customer service. You will be responsible for menu planning, food preparation, and maintaining a clean kitchen environment. If you have a flair for culinary arts and enjoy working in a dynamic setting, this opportunity offers a chance to showcase your skills and creativity while making a positive impact on the dining experience of residents. Join a supportive team where your contributions will be valued and appreciated.

Qualifications

• Candidates should have food production experience and strong customer service skills.
• A degree or certification in Culinary Arts is required or in progress.

Responsibilities

• Prepare and serve quality culinary items while adhering to strict food serving timetables.
• Assist with menu writing, recipe management, and maintain sanitation standards.

Skills

Food Production Experience

Customer Service Skills

Recipe Management

Food Safety Guidelines (HACCP)

Sanitation Procedures

Cooking Techniques

Basic Math Skills

Education

Degree or Certification in Culinary Arts

Tools

Kitchen Cooking Equipment

Job description

Description

Reporting directly to the Food Service Asst. Director and Supervisors, the candidate must have food production experience. They must be very people-oriented and possess great customer service skills. Responsibilities include assisting with menu writing, preparation, and serving quality, fun, and creative culinary items to the resident dining room. This position demonstrates to the other production staff the art of creating and presenting culinary fare. Specific kitchen tasks include recipe management, food preparation, general sanitation, food production record-keeping, safe equipment operation, utilizing HACCP guidelines, and adhering to strict food serving timetables throughout the day. Additionally, the candidate plans special meals and events for the residents.

1. Cooks according to menus, special dietary or nutritional restrictions, and numbers of portions to be served.
2. Clean and inspect equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.
3. Direct activities of one or more workers who assist in preparing and serving meals.
4. Bake breads, rolls, and other pastries.
5. Clean, cut, and cook meat, fish, poultry, vegetables, soups, etc., following recipes accurately.
6. Compile and maintain records of food use and expenditures.
7. Requisition food supplies based on estimates of future needs.
8. Monitor menus and spending to ensure that meals are prepared economically.
9. Must be able to cook a wide variety of food items within a strict production timetable.
10. Operate various kitchen cooking equipment in a safe and efficient manner.
11. Follow Board of Health and HACCP regulations for handwashing, safe food handling, and storage in accordance with general kitchen sanitation procedures.
12. Perform regular food tasting of menu items produced and monitor and record food temperatures for each meal service.
13. Accurately maintain the standard recipe file, food production worksheets, meal counts, usage figures, and leftover utilization reports.
14. Assist co-workers as required with other food preparation tasks, equipment cleaning, trash removal, and additional housekeeping activities essential to maintain a clean, neat, and orderly work environment.
15. Perform other duties as requested or required.

Requirements

Educational Attainment: Either achieved or working on a Degree or Certification in Culinary Arts.

Licensure/Certification:

• HACCP Certification and ServSafe Training a plus.

Specialized Knowledge/Skills:

• Knowledge of basic math skills to perform recipe conversions of weights and measures for large quantity food production.
• A good understanding of safety and sanitation guidelines related to proper food handling practices as dictated by government regulations.
• Strong knowledge base of quality food preparation and presentation techniques.
• Excellent customer service skills.

Kind & Length of Experience: Knowledge of restaurant-type service and presentation skills.