Line Cook

R&S Lowndes Management LLC; Nemo (SD); On-site; USD 23,000 - 24,000; Full time

Benefits offered by this job

Paid time off

Sick time

Vacation

401K

Health

Job summary

R&S Lowndes Management LLC is seeking a cook at Boxelder Job Corps Center to prepare three meals daily for students and staff. The role requires coordinating multiple dishes, maintaining kitchen cleanliness, and managing stock levels. Shifts include 4:15 a.m.–12:45 p.m. (Sat–Wed) or 10:00 a.m.–6:30 p.m.

(Mon–Fri). Physical work includes lifting up to 40 pounds and standing for long periods. Knowledge of food preparation, meal planning, and yield testing helps ensure nutritious meals that meet

Qualifications

• Basic knowledge of food preparation principles.
• Knowledge of planning process involved in cooking an entire meal.
• Knowledge of yield testing formulas for portion costs.

Responsibilities

• Prepare a full variety of hot and cold menu items for Center students and staff.
• Maintain a clean, sanitary kitchen and control stock levels of food and supplies.
• Operate kitchen equipment to cook in large quantities and to store prepared items.
• Plan and time cooking to produce complete meals on schedule and at proper temperatures.

Skills

Food prep

Meal planning

Yield testing

Job description

Pay: ?$16.80 - $17.75 per hour

Job description:

Work location: Boxelder Job Corps Center: Work Schedule: 4:15a.m.-12:45 p.m. Saturday - Wednesday / Thursday-Friday Off OR 10 a.m. - 6:30 p.m. Mon & Tues, 4:15 a.m. -12:45 p.m. Wed, Thurs & Fri Saturday ? Sunday Off This position cooks and prepares a variety of hot and cold menu items for Center students and staff (three meals per day); while maintaining a clean and sanitary environment, and control of stock levels of food and supplies. Cook will prepare a full variety of food using all methods of dry and moist heat to accommodate regular and modified diet menus to meet healthy nutritional standards. Employee will prepare an entire meal which requires coordinating the cooking of several items with different cooking times and characteristics. This involves planning the cooking process to produce a complete meal on time and at the proper temperature and ensures compliance with directives and requirements for food handling, storage, and sanitation. Loads, serves, and replenishes hot tables as needed. Distribute food to serving area according to schedule. Maintains the proper temperature for all foods during holding, transport, reheating, and serving to assure quality control and food safety. Processes foods, weighs ingredients, and prepares fresh fruit and vegetables for cooking. Mix ingredients from scratch for soups, broths, gravies, sauces and puddings. Adjust/change process to improve taste and consistency. Calculate amounts of food needed and adjusts recipes for quantity. Perform yield testing of recipes. Prepares food with a minimum loss of nutrients. Operates specialized kitchen equipment to cook food in large quantities and to rapidly chill and store prepared items. Maintains rotation of food inventories to prevent spoilage. Responsible for ensuring that the food preparation and storage areas are clean, sanitized, and orderly. May instruct varying numbers of students, during assigned shift, for center support (KP) duties. Assignments are received orally and in writing from the immediate supervisor in the form of a cook's worksheet, menus, standardized recipes, meal schedules, and special work orders. Plans, coordinates, and times work assignments to assure that food items are prepared on time and are at the proper temperature. Makes judgments about the recipe modifications needed to meet changes in the number of servings required. Ensures proper storage and rotation of all foods and stock and stock levels of food and supplies are maintained in designated areas. Follows established procedures to maintain security of storage areas are followed. Assists in determining requirements for ordering. The work is performed in a kitchen area which is well lighted but often hot and noisy. There is exposure to steam, fumes, and odors from cooking and to extreme temperature changes when entering walk-in refrigeration or freezing units. There is danger of slipping on wet floors that have been recently mopped or where food has been spilled. Subject to possible cuts from knives and burns from steam, hot foods, stoves, hot grease and water. Work requires continual standing and walking, and frequent stooping, reaching, pushing and pulling, and bending. Frequently lifts or moves objects weighing up to 40 pounds unassisted, and occasionally lifts or moves objects weighing over 40 pounds with the assistance of lifting devices or other workers.

Requirements Basic knowledge of food preparation principles and a practical understanding of the physical changes that occur during the processing and cooking of food. Working knowledge of the planning process involved in cooking an entire meal including the different preparation methods for various food items, the necessary time for cooking these different items, and how to schedule and coordinate their preparation to produce a properly cooked meal on time. Knowledge of standard formulas used in yield testing to determine portion cost and to adjust ingredients in standard recipes when altering the number of servings required.

Benefits

• Paid time off
• Sick time
• Vacation
• 401K
• Health
• Dental