One of our clients is searching for experienced cooks. Full time and part time positions available.
Under the direction of the supervisor, the cook is responsible for:
Handling, storing, preparing, seasoning, and cooking food for patients, employees, and all other guests
Adhering to HACCP and food codes
Maintaining proper use and care of equipment and workstation
Maintains stocks of items in a la carte kitchen, Cafeteria, and production by specified deadlines
Monitors food temperatures at each meal
Uses appropriate protective equipment (PPE), as well as food code (Federal, Ohio, and HACCP), and good sanitation principles when completing tasks
High School Diploma or equivalent
Ability to read and write English
Ability to follow oral and written directions
Minimum of 2 years of experience cooking from scratch and/or a la carte restaurant experience
Ability to walk and stand for long periods of time
Ability to tolerate frequent temperature changes working with and around equipment that generates heat, steam, and cold
There are both part time and full time positions available.