Prep Cook - Full Time

Rosewood-Park; Hillsboro (OR); On-site; USD 21,000 - 30,000; Full time

Job summary

Rosewood-Park in Hillsboro, OR is seeking a Prep Cook to support kitchen staff by preparing ingredients and assisting in meal assembly according to dietary needs.

You will help with inventory, receive and organize supplies, and ensure food safety and adherence to safety guidelines, while delivering consistent meals for residents.

Qualifications

• High school diploma or equivalent.
• Prior experience in similar facility or food service.
• Ability to follow recipes and dietary requirements.

Responsibilities

• Prepare ingredients for meals.
• Assist in assembling dishes according to receipts and dietary requirements of residents.
• Assist in inventory control and organize food supplies and kitchen equipment.
• Use kitchen equipment properly and report malfunctions or safety concerns.
• Follow dietary requirements to ensure meal quality.
• Ensure time management to prepare ingredients and meals within shifts.
• Adhere to health and safety guidelines and prevent cross-contamination.
• Support during special events or catered functions.

Skills

Communication

Safety protocols

Cooking techniques

Recipe execution

Nutritional awareness

Texture modification

Sanitation

Time management

Kitchen equipment handling

Organization

Precision

Learning agility

Adaptability

Problem solving

Education

High school diploma or equivalent

Tools

Knives

Slicers

Blenders

Mixers

Job description

POSITION SUMMARYThe Prep Cook is responsible for preparing ingredients, assisting in basic food preparation, and providing support to other kitchen staff.RESPONSIBILITIESInclude 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.QUALIFICATIONSEducation & 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 portioningKnowledge 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.