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AM Cook at Recovery Centers of Montana
, Montana, United States -
Full Time

Start Date

Immediate

Expiry Date

08 Sep, 26

Salary

30.0

Posted On

10 Jun, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Standardized Recipes, Food Preparation, Safe Food Handling, Infection Control, Quality Assurance, Therapeutic Dieting, Scratch Cooking, Quantity Cooking, HACCP, Culinary Arts

Industry

Description
Description Cook Job Description: Recovery Centers of Montana is looking for a morning shift cook to assist in the production of high quality, safe food products for patients, guests, and staff that result in an acceptable level of satisfaction. Essential Job Functions: Follow standardized recipes, using proper measuring and preparation methods. Assure availability of product for all areas of service, making substitutions when necessary. Apply safe food handling and infection control practices. Maintain production records of quality assurance and usage. Assure the availability of products for those customers with therapeutic or special needs. Provide exceptional service to assure a positive food service experience to all patients in our Recovery Center. Assure the availability and quality of products and services and present food appropriately. Assure accurate and timely provisions to customers with therapeutic or special needs. Obtain details of product information for knowledgeable and professional communication to customers including method of preparation, nutritional information, ingredients, etc. Be able to lift up to 50 lbs Ability to work Friday, Saturday, and Sundays 6am - 9am Requirements Minimum Qualifications: High School or Equivalent. Ability to work with many types of foods. Ability to measure and scale recipes. Quantity and scratch cooking experience. HACCP knowledge. Preferred Qualifications: Professional culinary experience.
Responsibilities
Prepare high-quality, safe food products for patients, guests, and staff following standardized recipes. Maintain production records and ensure dietary needs for therapeutic or special requirements are met.