Cook

Metz Culinary Management•Scranton, KS

17h

About The Position

Villa St. Joseph, an independent living building, is seeking a seasoned cook to prepare breakfast, lunch, and dinner for approximately 20–30 residents. The position follows a split shift: work in the morning to prepare breakfast and lunch, take a three-hour break, and return to prepare dinner. The schedule is three days per week, with the option to pick up extra hours. Another cook covers the other four days on the same schedule. The setting is described as laid-back, with an emphasis on food quality. Metz Culinary Management is also seeking cooks for its commercial kitchen and café operations. Cooks prepare and present meals and follow menus created by the Executive Chef. Duties may include inventorying and portioning ingredients, food preparation, dish-room work, dry-stock and perishable-food inventories, and sanitation. Experience is helpful, but the company is willing to train motivated candidates with a passion for food. Culinary and hospitality school graduates are encouraged to apply. Metz Culinary Management describes itself as a family-driven company focused on restaurant-inspired hospitality. The company offers training, advancement opportunities, paid time off, and yearly raises. Background checks and drug screening are required during onboarding. Daily Pay is available as an optional employee benefit.

Requirements

Ability to apply elementary mathematical skills to inventory and portioning.
Willingness to contribute where needed.
Hospitality-driven approach.
Ability to work and thrive in a team environment.
Positive attitude and strong work ethic.
Background check and drug screening are required as part of onboarding.

Nice To Haves

Cooking experience is desired.
Experience in food service settings such as hospitals, schools, or colleges is desired.
Culinary schooling or graduation from a culinary or hospitality school is desirable.

Responsibilities

Prepare breakfast, lunch, and dinner for residents.
Prepare and present meals according to Executive Chef menus.
Inventory and portion ingredients.
Assist with kitchen preparation, dish-room work, dry-stock and perishable-food inventories, and sanitation.
Contribute where needed in the kitchen and café operations.