Breakfast / Prep Cook

Creative Dining Services•Covert Township, MI

16d•$18 - $20

About The Position

Brandywine Creek Conference Center is seeking a Breakfast / Prep Cook to work in its main kitchen. The Cook helps ensure high-quality, properly seasoned, nutritious food is provided throughout the operation in a fiscally responsible and safe manner. The role works cooperatively as part of the dining services team and assists with baking needs when they arise. The Cook prepares food according to established menus, coordinates production so food is ready for service, follows safe food-handling practices, and maintains food storage records and a clean, organized work area. Depending on the shift, the Cook may open or close the kitchen, including securing areas and operating equipment. The role also involves monitoring equipment, communicating kitchen needs to a supervisor, and moving stock. The position involves hands-on work in a commercial kitchen, including food preparation and production, moving inventory and carts, and using kitchen utensils and commercial equipment. The environment may be hot, humid, or cold, and extended working hours may sometimes be required. The employee must be able to lift and carry 25 pounds. Methods used to perform essential job functions will be reasonably accommodated for individuals with disabilities.

Requirements

Minimum of 2 years of cooking experience.
Positive, can-do attitude and attention to detail.
Ability to work cooperatively with others, including under pressure.
Willingness to participate actively in the physical work of a high-quality food service operation.
Ability to lift and carry 25 pounds.
Adherence to Employee Handbook policies and procedures and to Creative Dining Services' Mission, Vision, and Core Values.

Nice To Haves

High school diploma or equivalent.
ServSafe Certification.
A love and passion for food.

Responsibilities

Coordinate food production so all food is ready at service time; multitasking and independent work are required.
Prepare food items according to established menus while preserving freshness, quality, and appeal.
Use safe food-handling techniques at all times.
Store food according to established standards, including proper labeling and dating.
Maintain food production, cooling, cooler, and freezer temperature logs.
Keep the work area clean and sanitized.
When required by the shift, open or close the kitchen by securing doors and areas and turning essential equipment on or off.
Maintain a safe, tidy, and well-organized work environment; clean spills promptly, wear protective gear as needed, and store wares safely.
Communicate food production and kitchen-operation needs or concerns to the supervisor promptly and appropriately.
Monitor kitchen equipment and immediately report discrepancies to the supervisor.
Put away or pull stock as needed.
Assist with baking needs when they arise.