Part-Time Cook — Flexible Shifts, Daily Pay

Spectrum Retirement Communities, LLC; Olathe (KS); On-site; USD 23,000 - 26,000; Part time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Life insurance

401(k) participation

Paid time off

Holiday pay

Daily Pay

Perk Spot discounts

Job summary

Spectrum Retirement Communities is hiring for a part-time kitchen position in the United States. Shifts are 6am-2pm or 11am-7pm, with weekends as needed.

You will prepare high-quality meals per recipes and dietary orders, and coordinate with the Food & Beverage Director and Sous Chef on all food and supply management tasks. Ideal candidates have at least two years in hotel/restaurant kitchens, strong sanitation knowledge, clear communication, reliability, and excellent customer service.

Qualifications

• Must be able to read, write, speak, and understand the English language.
• At least two (2) years of experience working in all stations of a hotel kitchen, a restaurant, or a similar operation.
• Knowledge of sanitation and safe food handling standards.
• The ability to communicate clearly and work cohesively with the other restaurant team members.
• Must be self-motivated, organized, and professional.
• Must be able to work independently and handle multiple tasks at one time.
• Strong customer service skills are required.

Responsibilities

• The preparation of high-quality food following standard recipes and special diet orders.
• Working with the Director of Food & Beverage and Sous Chef to manage all aspects of food and supply management, including securing items in time for food prep, ensuring leftovers are stored correctly, and inventories maintained.

Skills

English proficiency

Restaurant kitchen experience

Sanitation knowledge

Clear communication

Self-motivated

Multitasking

Customer service

Job description

Spectrum Retirement Communities is hiring for a part-time kitchen position in the United States. Shifts are 6am-2pm or 11am-7pm, with weekends as needed.

You will prepare high-quality meals per recipes and dietary orders, and coordinate with the Food & Beverage Director and Sous Chef on all food and supply management tasks. Ideal candidates have at least two years in hotel/restaurant kitchens, strong sanitation knowledge, clear communication, reliability, and excellent customer service.