Cook - Residential

The Omega Institute•Rhinebeck, NY

3h•Onsite

About The Position

Omega's seasonal staff experience offers the unique opportunity for individuals to contribute professional skills and compassionate customer service while thriving in a vibrant learning-oriented environment. Seasonal staff members represent Omega as excellent stewards of professional and compassionate service. Each interaction with workshop participants, faculty and fellow staff members, creates the Omega experience. The Omega Kitchen is a large full-scale food production facility. It produces up to 2500 mostly plant-based meals per day as well as breads and desserts for both the Dining Hall and Café. Cooks are responsible for the production and execution of all meals and the necessary components. This will be done with support from the Executive Chef, Executive Sous Chefs and Sous Chefs. It is the Cook’s responsibility to maintain a clean and safe kitchen at all times. This includes following New York State Department of Health codes, as well as all H.A.C.C.P. regulations for storage and cooling.

Requirements

1 year of professional kitchen experience.
Knowledge of plant-based cuisine.
Timely, reliable and service oriented individual.
Excellent interpersonal skills.
Team player.
Alignment with Omega's mission, goals and core values.

Responsibilities

Assist the Sous Chef and other Cooks in the preparation and production of individual meals (this could mean breakfast, lunch, dinner, garde manger, or prep).
Ability to be flexible in learning every station and all areas of production need to produce every item for all meals.
Prepare food for meals.
Label and store prepared items in proper location.
Providing creative input about meals.
Provide support to other kitchen stations as needed.
Working with knives, equipment with moving blades, open stovetop flames, hot ovens, steam and oil.
Other duties as assigned by supervisor.