Full-Time Cook: HACCP-Driven Menu & Safety Pro

Encore Parkside; Newark (DE); On-site; USD 32,000 - 42,000; Full time

Job summary

Encore Parkside is hiring a Full-Time Cook responsible for preparing meals in accordance with sanitation regulations and departmental policies. You will adhere to HACCP guidelines, maintain temperature documentation, and ensure that all food is produced according to standardized recipes and dietary orders.

Collaborate with the Sous Chef/Manager on new menu items, assist in directing kitchen staff, and help ensure a clean, safe work environment.

Qualifications

• Must have a state sanitation certificate.
• ServeSafe certification preferred.
• Knowledge of batch cooking and use of standardized recipes.
• Knowledge of sanitation, food borne illness, and cross-contamination policies and procedures.
• Good communication skills and ability to follow written instructions.

Responsibilities

• Adhere to sanitation and food handling protocols.
• Prepare food in accordance with sanitary regulations and departmental policies and procedures.
• Assist in pre-meal preparation.
• Ensure food is prepared according to standardized recipes and dietary orders.
• Maintain temperature charts and HACCP documentation.
• Distribute production on time and in required quantities.
• Maintain a safe and secure work environment; use safety devices.
• Develop new menu items and recipes with the Sous Chef/Manager.
• Notify Sous Chef/Manager of inventory needs in a timely fashion.
• Assist in directing kitchen staff.
• Maintain confidentiality of resident information and employee privacy.
• Follow dietary procedures and safety policies and regulations.
• Attend in-service training and keep work areas clean and organized.

Skills

Batch cooking

Sanitation knowledge

Communication skills

Attention to detail

Written instructions

Education

State sanitation certificate

ServeSafe certification (preferred)

Job description

Encore Parkside is hiring a Full-Time Cook responsible for preparing meals in accordance with sanitation regulations and departmental policies. You will adhere to HACCP guidelines, maintain temperature documentation, and ensure that all food is produced according to standardized recipes and dietary orders.

Collaborate with the Sous Chef/Manager on new menu items, assist in directing kitchen staff, and help ensure a clean, safe work environment.