COOK at New Morning Market

Woodbury, Connecticut, United States -

Full Time

Start Date

Immediate

Expiry Date

22 Jun, 26

Salary

20.0

Posted On

24 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Knife Skills, Recipe Following, Production Scheduling, Food Handling, Waste Minimization, FIFO Procedures, Decision Making, Sanitation, Inventory Management, Equipment Maintenance, Labeling, Receiving Goods, Opening Procedures, Closing Procedures

Industry

Food and Beverage Services

Description

Description FOOD PREPARATION A. Participate in food production for the department’s multiple food programs. B. Practice the highest standards of knife skills. C. Must follow standardized recipes as written to produce consistent results of product. D. Complete the assigned production schedule within allotted time frame. E. Able to work with any and all products required to satisfy the production list as directed including: meats, fish, poultry, vegetables, fruits, dairy, nuts and grains. F. Understand and recognize quality ingredients and prepare them efficiently to minimize waste. G. Understand and practice standard FIFO procedures. H. To be able to work with peers in a variety of work spaces and conditions. I. Demonstrates good decision making in daily use of stocked goods with respect to constantly changing availability. J. Make recommendations for improvements in all phases of food handling and production. K. Demonstrate the highest standard of safe food handling as defined by the Food Service Department. DEPARTMENT MAINTENANCE A. Adhere to safe food handling procedures in the kitchen, grill, walk-in and waste management areas. B. Ensure all cooking and food storage areas are maintained in sanitary, orderly condition. C. Ensure proper storage and labeling. D. Use forms for recording waste and waste management based on kitchen production. E. Ensure that unsellable items are reported and properly disposed of. F. Participate in periodic inventory counts. G. Maintain department equipment in working order, report any damage of equipment or tools to supervisor in a timely fashion. H. Proper maintenance and handling of knives and other cutting equipment. I. Follow the department staffing schedule and guidelines for changes. J. As a member of the food service team, provide assistance where assigned or needed. K. Assist in receiving goods for the department when necessary following appropriate guidelines L. Individuals are responsible for opening and/or closing procedures as assigned.

Responsibilities

The role involves participating in food production for various department programs, requiring adherence to standardized recipes and maintaining the highest standards of knife skills and safe food handling. Responsibilities also include ensuring the sanitation and orderly condition of all cooking and storage areas, proper labeling, and waste management.