Cook

Austen Riggs Center•Stockbridge, MA

7d•$21 - $25•Onsite

About The Position

Under the general direction of the Executive Chef or Sous Chef, the Cook serves as a member of the dietary team in preparing buffet style high quality, nutritionally sound meals for patients and staff. Qualified candidates will need to be flexible supporting dining room set up, service, and sanitation duties.

Requirements

Minimum two years professional cooking experience with demonstrated ability in cooking and baking.
Experience in a commercial kitchen or restaurant.
Ability to work independently, as well as part of a team.
Ability to work with a diverse population and respect patients’ rights.
Excellent communication skills
Ability to handle knives and operate kitchen equipment safely.
Strong attention to detail and organizational skills
Flexible to rotate weekends and holidays.
Serve Safe Food Service Certificate (will provide)
Exposed to steam, hot air, gas, dishwasher chemical, cooking power equipment and sharp utensils.
Required to walk extensively throughout the shift in and between kitchen, pantry, storeroom, dining room and other buildings on site.
Ability to bend, reach, pull and lift.
Ability to carry boxes and milk weighing from 10 to 25 pounds.

Responsibilities

Prepare high quality, nutritious, buffet style and made-to-order meals for 50-100+ people, three meals per day.
Assists in assuring proper receiving, storage, preparation, serving, sanitation, and cleaning procedures are followed.
Contribute to the menu creation process.
Supports the team in reconciling inventory and notifying when things need to be ordered.
Maintains a clean and orderly working area
Ensures kitchen equipment and utensils are in good working order
Prepares food and provides service for special events as needed.
Supports the Dietary team in all duties required when needed.
Other duties as assigned by the Executive Chef or Sous Chef