Breakfast Cook

VICARS LANDING 1 • Ponte Vedra Beach, FL

5d

About The Position

Cook III is an entry-level cook who supports the kitchen staff by preparing basic food items, maintaining cleanliness and organization, and ensuring all food is prepared according to quality and safety standards. This role is ideal for individuals starting their culinary career who are eager to learn, work in a fast-paced environment, and contribute to a team-driven kitchen.

Requirements

• High school diploma is required plus additional culinary training. Must have ability to perform basic arithmetic, understand measurements and follow written and oral instructions.
• Salad preparation experience in a fine dining restaurant, club, health care facility or similar institution.
• A wide variety of duties and responsibilities involve knowledge of recipes, special diets, quantity cooking and food service equipment.
• Must be able to work and make appropriate decisions.
• Frequent contact with Food Service staff and officers of the Department of Health. This requires the ability to communicate in writing and orally.
• Position requires the ability to use both hands and arms simultaneously. The ability to lift to 50 pounds, to stand, walk, push, pull, reach for and carry food supplies and dishes, 90% of working shift.

Responsibilities

• Prepares and serves salads, platters, yogurt etc. as per standardized recipes. Assures food production records are maintained. Prepares special therapeutic diet menus as prescribed by the physician. Supports the kitchen with basic cooking and technical skills, as needed.
• Determines amount and type of food and supplies including pre-prep required for daily menus and sees that supplies are obtained from storage areas in adequate time for meal production.
• Prepares food following standardized recipes and special diet orders. Plans food production to coordinate with meal serving hours, so that quality, temperature, and appearance of food is preserved. Follows guidelines on food production sheets and logs all prepared food temperatures on the production sheets.
• Maintains assigned workstation in a safe and sanitary condition to include sanitation station and calibrated thermometer.
• Maintain acceptable standards of personal hygiene and comply with the department dress code.
• Attends in-service training and education sessions assigned.
• Performs specific work duties and responsibilities as assigned by the supervisor.
• Reports to work as scheduled. Excellent attendance is most important for delivery of quality service.
• Perform any other related duties as required or assigned.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED
• Number of Employees: 11-50 employees