Round Cook - Wednesday & Friday - 6am to 2pm

Opportunities to Join Our Amazing Team•Boston, MA

2d•Onsite

About The Position

Casa Esperanza Inc. is seeking a per diem Round Cook to prepare and serve meals to our patients with weekly availability to work Wednesdays and Fridays and provide additional coverage as needed. The kitchen hours are 6am-2pm. The Round Cook will follow the recipes and directions provided by the Kitchen Manager. Must be able to prepare the menu for three healthy meals per day for approximately 75 individuals. The Round Cook also ensures that a variety of healthy snacks are available to residents throughout the day, even on weekends.

Requirements

1-year minimum experience cooking for several people.
Be able to cook and prepare a variety of foods.
Experience working with and safely using all kitchen equipment and supplies.
Ability to organize and coordinate the purchase of food, supplies, and equipment needed to prepare 3 meals per day and make healthy snacks available for up to 75 individuals.
At least 1 year of food preparation and kitchen management experience, preparing meals for 75+ guests per meal.
Ability to meet the physical requirements and training requirements of the position.
Ability to lift repetitively 25 – 50 pounds.
Minimum high school diploma or GED required.
CPR certification or willingness to obtain it upon hire.
Participates in regular training about nutrition and healthy meal preparation.
Cooking Experience Min: 1 year (Required)

Nice To Haves

Experience preparing Latin American cuisine is preferred.
ServSafe certified or willingness to obtain upon hire.
Fluent in Spanish (Preferred)

Responsibilities

Ability to follow Kitchen Manager's guidelines and be able to work independently when required and to cover for other cooks when needed.
Ability to follow the daily menu, prepare and organize the workload to efficiently cook
Included cooking from scratch.
Serving and storing food in accordance with health and safety standards
Stocking food supplies when delivered, including fresh produce, dry goods, canned goods, spices, and pantry items, accordingly
Performing quality control on food leaving the kitchen
Requesting inventory items to keep up with demand