Line Cook

Job Description

Job Description

At The CORE Institute, we are dedicated to taking care of you so you can take care of business! Our robust benefits package includes the following:

• Competitive Health & Welfare Benefits
• Monthly $43 stipend to use toward ancillary benefits
• HSA with qualifying HDHP plans with company match
• 401k plan after 6 months of service with company match (Part-time employees included)
• Employee Assistance Program that is available 24/7 to provide support
• Employee Appreciation Days
• Employee Wellness Events

Qualifications

• High school diploma/GED or equivalent working knowledge preferred.
• Current Food Handler’s Card required.
• Three years of experience in food service, including experience as a line chef, restaurant cook, or prep cook is required.
• Previous healthcare industry preferred.

Essential Functions

• Set up and stock stations with all necessary supplies.
• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces).
• Makes recommendations for menu options to the Dietary Manager and further recommends products for ordering.
• Exercises good judgement and planning in food volume production to prevent waste or product shortages.
• Stock inventory appropriately.
• Answer, report and follow executive chef’s (or designee) instructions
• Cook menu items in cooperation with the rest of the kitchen staff.
• Follow standards for food production and portion controls.
• Ensure that food comes out simultaneously in a high quality and timely fashion.
• Ensure the quality of the food by tasting and smelling to ensure palpability and flavor conformity.
• Visit patients to provide menu options and recommendations when needed.
• Arrange the presentation of special foods required by patient’s special dietary needs.
• Serves meals on patient trays (when needed) using the appropriate dietary and nutritional requirements while assuring that the presentation is attractive and appetizing.
• Clean up station and take care of leftover food.
• Assist in the proper storage of food and departmental cleaning requirements.
• Comply with nutrition and sanitation regulations and safety standards.
• Inspect equipment and service area to ensure that sanitary standards are compliant.
• Maintain proper sanitation and food handling standards in accordance with regulatory bodies.
• Participate in all Dietary Department inspections with pertinent agencies.
• Maintain a positive and professional approach with coworkers and customers.
• Other duties as assigned.