Cook - FT (Satellite Dining Locations) at Mount Family Group, LTD

Baton Rouge, Louisiana, United States -

Full Time

Start Date

Immediate

Expiry Date

10 Jul, 26

Salary

0.0

Posted On

11 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Sanitation, Menu Planning, Kitchen Management, Food Safety, Portion Control, Cooking, Team Leadership, Communication, Time Management, Problem Solving, Equipment Maintenance

Industry

Description

St. James Place is committed to having a workplace culture where people love to come to work, feel appreciated, continue to grow and find meaning in their work. Are you looking for an opportunity that allows you to contribute your talent and passion while providing Joyful Service? St. James Place is the right opportunity for you. BONUS PROGRAM: $250 Total (Meet requirements: earn $125 after 30 days and $125 after 90 days) Available Shifts: FT: 6:00am - 2:00pm & 11:00am - 7:00pm with every third weekend off Cook The Cook prepares the kitchen and food production areas for use; creatively prepares recipes which are palatable and nutritious; ensures that safe and high-quality food service is provided at all times and that sanitation guidelines are met; accurately forecasts amount of food required and obtains appropriate amounts of required foods from storage areas. Prepares hot and cold food (entrees, soups, salads, etc.) following established recipes for all meal services and special events. Qualifications: * High School Diploma or GED Equivalent * Able to read, write, speak and understand English and the ability to follow written and oral instructions * Basic computer skills * Formal education as a Cook is preferred * At least (5) years of supervised cooking experience, with training in the preparation and service of foods, in estimating quantities of food needed, and in the principles of sanitation and safe handling of food and equipment is required. Competencies: * Displays good communication skills when dealing with peers, subordinates, residents and visitors. * Adapts to changes, especially in crisis situations, and responds to emergencies with good judgment & calm demeanor * Demonstrates good rapport & cooperative work relationship with others, responds to subordinates with concern & cooperation * Shows ability to recognize & deal with priorities in proper order * Demonstrates competency in completing routine as well as additional duties * Displays enthusiasm in performance of own duties * Maintains positive attitude toward the community and its function * Dresses in professional manner, good personal hygiene, wears ID badge * Demonstrates the ability to observe all safety precautions Essential Functions: * Prepares kitchen and food productions areas for use: * Opens kitchen, when required, unlocking refrigerator, freezer & storeroom. * Turns on food production equipment as needed. * Reviews resident menus to determine the amount of hot & cold foods to be prepared. * Accurately forecasts amounts of each food required to meet resident needs (when necessary) * Procures appropriate amounts of required foods from storage areas. * Hold/Finish food for meals in satellite kitchens: * Utilizes production sheets, tally sheets & standardized recipes in the production of meals. * Creatively (garnishes, etc) prepares recipes which are palatable, aesthetically appealing, & nutritious. * Appropriately prepares meals for residents on special diets, as prescribed by physicians. * Produces foods in a timely manner, minimizing holding period, maximizing nutritional content. * Utilizes proper serving utensils to ensure portion control. * Maintains the highest level of sanitation and safety standards possible at all times: * Maintains the highest level of sanitation possible during food procurement, production, service & storage. * Maintains the highest level of kitchen cleanliness possible (i.e. sweeping, mopping, etc). * Ensures that the kitchen & all food production equipment (including pots & pans) are cleaned immediately. * Assumes a leadership role in the kitchen: * Assists in the training of Production Aides & H&W Waitstaff. * Ensures that all kitchen staff members follow the policies & procedures of the department and complete all tasks designated to them. * Completes all duties quickly and efficiently, setting the best example possible, without compromising quality of work. * Demonstrates teamwork and flexibility, assisting in all areas of the kitchen as needed. Physical Requirements: Requires extended standing and/or walking. Ability to lift heavy objects. Frequent bending and stooping. Full-time Benefits: Dental Insurance Health Insurance Life Insurance Vision Insurance Voluntary Insurances Option Short-term Disability Insurance Vacation/Sick/Holidays EEO Statement: St. James Place is an Equal Opportunity Employer and will recruit, hire, promote, and train for all jobs without regard to race, color, religion, sex, origin, age, disability, or Veteran status.

Responsibilities

The cook is responsible for preparing hot and cold meals according to standardized recipes while ensuring high-quality food service and nutritional standards. They also maintain kitchen sanitation, manage food inventory, and provide leadership to production aides and waitstaff.