Prep Cook - part time

Magnolia Gardens Senior Living; Cottage Grove (OR); On-site; USD 22,000 - 24,000; Full time

Job summary

Magnolia Gardens Senior Living is seeking a dedicated prep cook to support our kitchen team in Cottage Grove, OR. The role involves preparing ingredients, following recipes, and ensuring meals meet residents' dietary needs with attention to safety and hygiene.

The candidate should have a high school diploma or equivalent and prior experience in food service or similar facilities. Strong communication with residents and the culinary team is essential for success.

Qualifications

• Minimum high school diploma or equivalent is required.
• Prior experience in similar facility or food service preferred.
• Strong communication with residents and culinary team is essential.

Responsibilities

• Prepare ingredients for meals and assist in basic food prep.
• Assemble dishes according to recipes and residents' dietary requirements.
• Assist in inventory control and organization of food supplies.

Skills

Communication with residents

Time management

Food safety awareness

Adaptability

Basic cooking methods

Ability to follow dietary requirements

Education

High school diploma or equivalent

Tools

Knives

Slicers

Blenders

Mixers

Job description

Job Details

Job Location: Cottage Grove, OR 97424

Position Type: Full Time

Salary Range: $16.00 - $17.50 Hourly

Job Shift: Any

POSITION SUMMARY

The Prep Cook is responsible for preparing ingredients, assisting in basic food preparation, and providing support to other kitchen staff.

RESPONSIBILITIES

Include but are not limited to the following:

• Prepare ingredients for meals.
• Assisting assembling dishes according to receipts and dietary requirements of residents.
• Assist in inventory control, ensuring ingredients are available and fresh.
• Assist in receiving and organizing food supplies and kitchen equipment.
• Use kitchen equipment properly and report any malfunctions or safety concerns to ensure a safe working environment.
• Follow chef or dietary requirements closely to ensure consistency and quality of meals served to residents.
• Understand and accommodate the dietary restrictions and preferences of residents, such as low sodium, gluten-free, or vegetarian diets to ensure resident satisfaction.
• Ensure time management responsibilities by working efficiently to prepare ingredients and meals within assigned time frames.
• Adhere to all health and safety guidelines, including proper food handling techniques and kitchen hygiene, to prevent cross-contamination and ensure food safety.
• Address any issues or concerns related to meal service promptly and effectively.
• Provide support during special events or functions, such as holiday meals or catered events.
• Supervisory Responsibility: None.

QUALIFICATIONS

Education & Experience:

• Must possess a minimum of a high school diploma or equivalent.
• Prior experience in similar facility or food service.

Knowledge, Skills & Abilities:

• Having positive and effective communication skills with residents and culinary team.
• Familiarity with safety protocols and infection control measures, particularly cross-contamination.
• Understanding of basic cooking methods and techniques, including chopping, slicing, marinating, and portioning
• Knowledge of recipe components and how to execute them according to chef's specifications.
• Awareness of the nutritional needs of residents, including common dietary restrictions such as low-sodium, low-sugar, and easy-to-digest meals.
• Familiarity with the importance of texture and consistency modifications for residents with swallowing difficulties or dental issues.
• Understanding of sanitation protocols to maintain a clean and safe kitchen environment.
• Proficiency in prepping ingredients accurately and efficiently, ensuring they are ready for cooking according to the day’s menu.
• Skill in using kitchen equipment such as knives, slicers, blenders, mixers, etc.
• Ability to manage time effectively to ensure all ingredients are prepped before needed byline cooks or chefs.
• Skill in organizing and prioritizing tasks to meet the workflow demands of the kitchen.
• Precision in measuring, sizing, and preparing ingredients to ensure consistency in the quality and presentation of meals.
• Capacity to learn new recipes or techniques quickly as menu offerings evolve.
• Capability to take direction from culinary leaders and adapt to feedback on their work.
• Problem-solving abilities to promptly address concerns or complaints, with the ability to quickly pivot from one task to the next.