Cook

Thomas Cuisine•Chico, CA

11d•$21

About The Position

Enloe Health Nutrition and Food Service Department (union-represented) Who We Are Founded in 1986, Thomas Cuisine is an award-winning, privately held contract food service company. We advocate the healing power of whole foods and believe in preparing scratch-made cuisine fresh each day. Every Thomas Cuisine team member is an ambassador, carrying out our mission, reflecting our values, and building relationships while "doing the right thing". What’s in it for you Benefits: Part-time role include: Employee referral program On-demand pay 401(k) eligible Wage range: Starting rate of $20.50 per hour (DOE - Experience will be verified by Employment Verification check) Shifts and days very; open availability Your Impact The Cook is responsible for preparing, cooking, and serving a wide variety of food items in accordance with established recipes, dietary guidelines, and food safety standards. This position requires flexibility and the ability to work across multiple kitchen stations, including hot food preparation, cold food assembly, baking, and grilling. The Cook plays a key role in ensuring high-quality food production, maintaining a clean and organized kitchen environment, and supporting smooth kitchen operations.

Requirements

High school diploma or GED preferred.
Previous experience in a kitchen or food service environment is a plus, but not required.
Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
Strong attention to detail and commitment to maintaining high cleanliness and organizational standards.
Good communication skills and ability to work well with others.
Flexibility to work various shifts, including weekends and holidays.
Basic knowledge of food safety and sanitation practices.
Ability to read, write, and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to apply common sense and understanding to carry out directions given in written or oral form.
Ability to problem solve.
Ability to add, subtract, multiply, and divide whole numbers.
Must have a valid ServSafe Manager certification or obtain it within 90 days of hire.
Ability to lift and move objects, up to 40 pounds.
Ability to stand, walk, and move around for extended periods.
Ability to bend, stoop, and reach frequently.
Manual dexterity to handle kitchen equipment and supplies.
Ability to work in a various environmental condition, including hot, cold and humid environments.

Responsibilities

Prepare and cook a variety of hot and cold food items, including entrees, side dishes, salads, sandwiches, baked goods, and grill items.
Follow standardized recipes, production sheets, and portion control guidelines to ensure consistency and quality.
Monitor food during preparation and cooking to ensure proper temperature, texture, and presentation.
Assemble and serve meals in accordance with dietary requirements and customer preferences, including texture-modified diets (e.g., IDDSI standards).
Operate and maintain kitchen equipment such as ovens, grills, mixers, slicers, and food processors safely and efficiently.
Wash, peel, and cut fruits and vegetables; measure and mix ingredients as directed.
Maintain cleanliness and sanitation of work areas, equipment, and utensils in compliance with food safety standards.
Label, date, and rotate food items using First In, First Out (FIFO) procedures to ensure freshness and minimize waste.
Receive, inspect, and store food and supply deliveries, verifying accuracy against invoices.
Monitor inventory levels and notify supervisors of shortages or replenishment needs.
Dispose of waste and hazardous materials in accordance with safety and environmental regulations.
Complete and maintain accurate temperature logs, cleaning checklists, and other required documentation.
Follow infection control protocols and safety procedures as outlined by regulatory agencies such as CDPH, CMS, and the Joint Commission.
Participate in ongoing safety training and team meetings.
Provide courteous and informed service to customers or patients, including answering questions about ingredients and allergens.
Perform other related duties as assigned by the supervisor or chef to support overall kitchen operations.