Cook - Corporate Dining

Thomas Cuisine•Boise, ID

8h•Onsite

About The Position

Bring your culinary creativity and passion for service to our dynamic corporate dining team! As a Cook, you’ll craft delicious, high-quality meals that fuel our employees and guests, all while working in a fast-paced, collaborative environment. You’ll have the chance to showcase your skills, contribute to menu innovation, and help create a welcoming dining experience every day. At Thomas Cuisine, our people are purposeful. They care about food and quality and have a desire to make a positive impact in the world through REAL food. Embark on a rewarding culinary journey with us, where your skills will not only flourish but also contribute significantly to the satisfaction and well-being of our healthcare community.

Requirements

High School Diploma/GED (required)
One (1) year experience in high-volume food production or five (5) years relevant experience in lieu of education with director approval
Familiarity with kitchen equipment
Ability to speak clearly and present information orally
Ability to apply common sense understanding to carry out written and oral instructions
Ability to lift up to 25 lbs. and stand/walk frequently
ServSafe Certification (not required at time of hire. Company will set up testing for certification post-hire if employee is not ServSafe certified at time of hire).
Certified Professional Food Manager (CPFM) or Accredited Food Handler Certificate required within 90 days of hire.

Responsibilities

Under the direction of the Executive Chef, prepare and serve nutritious, well-balanced meals for residents
Follow dietary guidelines and accommodate special dietary needs
Review menus and gather ingredients for meal prep
Follow recipes and production sheets to prepare nutritious, cost-effective meals
Ensure food quality through progressive cooking and presentation techniques
Maintain a clean and organized kitchen environment
Collaborate with a caring team to create a positive dining experience
Adhere to sanitation, safety, and kitchen opening/closing procedures
Meet service deadlines for tray line, cafeteria, and catering
Assist in training new food service staff
Report maintenance needs and equipment issues
Follow prep schedules and properly store, label, and rotate ingredients
Maintain accurate inventory and supply documentation
Practice safe food handling—hot food hot, cold food cold
Clean and sanitize cooking equipment per guidelines
Perform other duties as assigned