Senior Cook & Bread Lead - Craft Fresh Menus

Compass Group USA; Seattle (WA); On-site; USD 31,000 - 44,000; Full time

Benefits offered by this job

Retirement Plan

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Voluntary Benefits including Critical-

Job summary

Bon Appétit Management Company is hiring a Senior Cook for the Expedia site in Seattle, WA. The position offers full-time hours, a 10-hour daily schedule Monday through Thursday, and an hourly pay of $27.

Previous bread-making lead experience is required. You will oversee cooking activities, prepare entrees per recipes, operate and clean equipment, label and date foods, follow HACCP and health regulations, and assist the Food Service Director with records and cross-training.

Qualifications

• Bread-making lead experience required.

Responsibilities

• Oversee the cooking activities of food service associates as assigned by Food Service Director.
• Prepare various entrees and menu items following established recipes.
• Operate and cleans equipment after each use. Performs scheduled routine cleaning.
• Stores, labels and dates food items according to policy. Helps maintain organized storage of dry goods and refrigerated and frozen products.
• Follow HACCP guidelines to ensure quality and safety of food supply.
• Comply with federal, state and local health and sanitation regulations and department sanitation procedures.
• Assist Food Service Director in maintaining accurate daily production records and completes all required documentation, reports, and logs as assigned.
• Assist in the cross training of employees.
• Performs other duties as assigned.

Skills

Bread-making lead experience

Job description

Bon Appétit Management Company is hiring a Senior Cook for the Expedia site in Seattle, WA. The position offers full-time hours, a 10-hour daily schedule Monday through Thursday, and an hourly pay of $27.

Previous bread-making lead experience is required. You will oversee cooking activities, prepare entrees per recipes, operate and clean equipment, label and date foods, follow HACCP and health regulations, and assist the Food Service Director with records and cross-training.