Facility Cook

Mount Regis Center•Salem, VA

2d•$15 - $18•Onsite

About The Position

Under general direction, implement menus and coordinate food preparation and serve meals. This role involves cooking and preparing food according to approved menus, directing the activities of workers who assist in preparing and serving meals, and ensuring cleanliness and functional operation of kitchen equipment and work areas. The cook will also take inventory of supplies and equipment, collaborate with Food Service leadership or a Dietitian to ensure menus are varied, nutritionally balanced, and appetizing, and perform and coordinate food production, cleaning, maintenance, and inventory control activities. Ensuring compliance with established policies and procedures, quality standards, cost parameters, and appropriate regulatory requirements is also a key aspect of this position.

Requirements

High school diploma or equivalent preferred.
Additional education or training in the culinary field preferred.
Two or more years’ experience in food service role in preparing food for institutions, such as school, hospital or cafeteria preferred.
ServSafe Certification or similar food safety certification, where required by the state, facility.

Responsibilities

Cook and prepare food according to approved menus.
Direct activities of workers who assist in preparing and serving meals.
Clean and inspect equipment, kitchen appliances and work areas to ensure cleanliness and functional operation.
Take inventory of supplies and equipment.
Work with Food Service leadership or Dietitian to ensure menus are varied, nutritionally balanced and appetizing.
Perform and coordinate food production, cleaning, maintenance, and inventory control activities.
Ensure compliance with established policies and procedures, quality standards, cost parameters, and appropriate regulatory requirements.
Perform other functions and tasks as assigned.