Food Preparation Cook Salary in USA

POSITION SUMMARY: Under the direct supervision of a Restaurant Manager / Food Truck Manager, the Restaurant Cook / Food Truck Cook is responsible for all food items prepared in the restaurant. Portions and prepares food items prior to cooking. Sautés, fries, or otherwise cooks food on the food truck line. The Restaurant Cook / Food Truck Cook ensures we use the freshest ingredients, follow sanitation guidelines and prep recipes to standard to maintain product consistency. The Restaurant Cook / Food Truck Cook will also assist customers with orders, serve food to customers if needed, fill the display cases as needed and assist in the cleaning of the department. Must be able to work a variety of hours including nights and weekends. Essential Duties and Responsibilities (Other duties may be assigned):• Identifies and selects cuts of meat, poultry, shellfish, fish, game or vegetables used for frying or sautéing. • Complies with all portion sizes, quality standards, department rules, policies and procedures. • Prepares foods for frying, sautéing, and cooking. • Fries, sautés, or otherwise cook's food items as appropriate. • Maintains a sanitary work station that meets Department of Health standards. • Selects and uses knives, hand tools, utensils and equipment to portion, cut, slice, dip, batter, bread, whip, beat, maintain holding temperature, fry, sauté, or otherwise produce food in their station.• Maintains cleanliness of Prep Foods area of the store. Cleans display cases and work surfaces. Prepares and maintains Prep Foods display areas. • Prepares food according to company guidelines and recipes.• Maintains high standards for product freshness and sanitation.• Cleans Prep Foods equipment, and machinery as needed.• Maintains maximum standards of sanitation and safety including temperature controls, pull dates, and compliance with health codes.• Follows department procedures and standards for quality and consistency of the finished products.• Assists in training other associates, as needed.• Adheres to all company and department operations, standards, policies, and procedures.• Provides customer service in a friendly, fast, and efficient manner.• Coordinate and perform opening/closing/cleaning procedures for work station areas.• Consistently maintain prep, cooking, presentation, plating and packaging standards.• Comply with ServSafe practices with regard to personal cleanliness and food handling.• Perform additional responsibilities as requested by the Food Truck Manager/Supervisor.ACTING AS FOOD TRUCK COOK DURING CATERING EVENTS / FOOD TRUCK EVENTIn addition to the duties described above, the following additional duties will be performed:• Assurances the appropriate prep food stocking needed for scheduled events and informs Food Truck Manager in advance any special request.• Takes customer orders in an organized fashion• Accepts customers' payments and conducts money handling transactions according to BLC's money handling procedures• Assists Food Truck Manager / Cook with opening duties, preparation, cleaning, stocking and closing procedures• Performs dish washing and janitorial duties as assigned• Focuses on order accuracy and promptness: Serving, assembling and presenting the food• Prepares menu items such as tacos, platters, combos, family packages, beverages (aguas frescas), etc.• Packages take-out ordersOther opening-closing Food Truck duties as assigned.QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.• Minimum 2-5 years cooking experience (preferred).• Must be at least 18 years or older.• Able to read, speak, and understand basic English (a plus)• Able to read and prepare from recipes • Able to work in a fast paced environment• Neat, clean, and professional appearance• Willingness to work a flexible schedule • Exhibit a sense of urgency• Able to work weekend and nights when needed • Ability to work well with others as a team as well as independently• Has high level of enthusiasm and self-motivation • Knowledge of proper rotation and food handling.• Ability to read register tickets, kitchen recipes/procedures, and communicate with other team members.• High School education, diploma (or in process) or GED, preferred.• Must be able to follow all safety, health and sanitation procedures.• Food Handler Card or its equivalent certification is required for all positions related to: preparation, handling and serving food.PHYSICAL DEMANDS: The physical demands described are representative of those that must be met by an employee to successfully perform the essential function of this job. El Super is an Equal Opportunity Employer. Reasonable accommodations may be made as needed to enable individuals with disabilities to perform the essential functions.While performing the duties of this job, the Cook is regularly required to stand and walk for long periods of time. The Cook must also have the ability to do the following: regularly lift /move/or carry up to 25 pounds; frequently lift/move/or carry up to 45 pounds and occasionally lift/move/or carry up to 65 pounds; work with Food Truck equipment (stove, ovens, fryers, knives, pots and pans, etc.). Bending, stooping, reaching, twisting, grasping, pinching, smelling, tasting, reaching/lifting above shoulders in a repetitive manner; use hands to finger, handle, or feel; reach with hands and arms; talk and hear; and work with cleaning solutions. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.WORK ENVIRONMENTS: The work environment characteristics described are representative of those Employee encounters while performing the essential functions of this job. El Super is an Equal Opportunity Employer. Reasonable accommodations may be made as needed to enable individuals with disabilities to perform the essential functions.The noise level in the work environment may be moderate to loud with surrounding areas that may be wet, hot/cold, slippery or humid.GENERAL SIGN-OFF: The Employee is expected to adhere to all company policies.NOTE: Additional responsibilities within the position's purpose may be assigned. El Super reserves the right to change this job description at any time based on business conditions and needs.This document does not create an employment contract, implied or otherwise, other than an "at will" relationship.

Description SUMMARYAs a Cook, your ability to maintain a sanitary environment while preparing meals allows for quality and nutritious meal delivery throughout the hospital.STATUS: Per DiemLOCATION: Edna Tina Wilson Living CenterDEPARTMENT: Food ServiceSCHEDULE: Weekend Shifts OnlyATTRIBUTESStrong attention to detailExcellent communication and interpersonal skillsDemonstrated customer service abilities RESPONSIBILITIESSanitation & Management. Maintain work areas in a safe, sanitary and orderly manner; demonstrate proper equipment use and sanitation techniques; safely operate food service equipment and utilize personal protective equipment Food Preparation. Prepare all food products as identified on the food production sheets or menu; use standard recipes and proper food handling practices in a timely, organized mannerLeadership. Implement plans to improve quality and efficiency of food production through monitoring taste, temperature, appearance and portion control of items prepared; work towards creating a positive environment within the teamPHYSICAL REQUIREMENTS: M - Medium Work - Exerting 20 to 50 pounds of force occasionally, and/or 10 to 25 pounds of force frequently, and/or greater than negligible up to 10 pounds of force constantly to move objects; Requires frequent walking, standing or squatting.PAY RANGE: $17.25 - $19.40 The listed base pay range is a good faith representation of current potential base pay for successful applicants. It may be modified in the future. Pay is determined by factors including experience, relevant qualifications, specialty, internal equity, location, and contracts. Rochester Regional Health is an Equal Opportunity / Affirmative Action Employer. Minority/Female/Disability/Veteran

The work we do matters!Hiring Agency:Veterans Affairs - Agency 28Location: Norfolk Job Posting, Norfolk Veterans Home (NVH) 24/7 - NorfolkHiring Rate:$16.254Classification Salary Range:$16.25 - $23.96Job Posting:JR2024-00005039 FOOD SERVICE COOK (Open)Applications No Longer Accepted On (If no date is displayed, job is posted as open until closed):Job Description:Responsible for the preparation of healthy and delicious meals served at Norfolk Veterans' Home.Full time: Hours are 9:00 a.m. to 5:30 p.m. or 10:00 a.m. to 6:30 p.m. with every other weekend rotation.Positions in this class work under the general supervision of Food Service Director. Are assigned one or more of the following primary functions: performs skilled work in the preparation and serving of food; oversees food preparation, serving, and maintenance of kitchen sanitation by staff; or serves as a lead worker assigning and monitoring the work of Food Service Assistant positions. Positions at this level follow established procedures and policies. Decisions made at this level are operational relating to the training and monitoring in food handling, serving, and cleaning of dining and food prep areas.Requirements / Qualifications: Minimum Qualifications: Coursework, training and/or experience in food preparation, baking and/or kitchen operations in the food service industry or related field.KNOWLEDGE OF: Kitchen and dining room safety practices; special diets provided by the facility; recipes and cooking techniques for the preparation of meats, vegetables, soups, salads and banked goods; facility food preparation schedules; food sanitation practices; the proper handling and processing of a variety of vegetables and fruits; kitchen safety practices; kitchen equipment and utensils; facility standards and procedures for the cleaning of dishes, utensils, equipment and facilities; facility specific security and emergency procedures.ABILITY TO: Communicate effectively with facility members and staff; prepare recipes; safely use sharp, heaving or hot equipment, utensils or supplies; train and supervise in all aspects of kitchen and dining room operations; alter menus to accommodate needs and foods on hand; follow instructions; tolerate high temperatures and high humidity; bend, stoop, lift and carry food items, equipment and supplies.BenefitsWe offer a comprehensive package of pay, benefits, paid time off, retirement and professional development opportunities to help you get the most out of your career and life. Your paycheck is just part of your total compensation.Check out all that the State of Nebraska has to offer! For more information on benefits currently offered to permanent teammates, please visit: https://statejobs.nebraska.gov/index.html#benefitsEqual Opportunity StatementThe State of Nebraska values our teammates as well as a supportive environment that strives to promote diversity, inclusion, and belonging. We recruit, hire, train, and promote in all job classifications and at all levels without regard to race, color, religion, sex. age, national origin, disability, marital status or genetics.Current employees of the State of Nebraska should NOT apply on this external career. Instead go to Workday and access the Jobs Hub - Internal Apply app from your home landing page.

Cook - Culinary Production Team - 2nd CookPosition Overview:At Brigham and Women's Hospital, our Culinary Production Team plays a crucial role in providing top-quality food for our patients while maintaining the highest standards of safety and sanitation. We are seeking a skilled Cook to join our team, where your culinary talents will make a real difference in patient care.Key Responsibilities:Cooking Excellence: Prepare and cook a variety of foods, ensuring items are finished at the same time to meet patient dietary needs.Menu Production: Participate in the production of a hotel/restaurant-style menu by reading and interpreting production work sheets and recipes.Safety and Sanitation: Adhere to departmental safety and sanitation standards, safeguarding the well-being of patients and co-workers.Quality Assurance: Test food for quality assurance, ensuring it meets departmental standards for safety and taste.Portion Control: Accurately portion foods in accordance with Joint Commission requirements and departmental guidelines, maintaining safe temperatures during holding periods.Training: Assist in training new employees and dietetic interns as required.Production Records: Maintain records of food production on the work center's production sheet.Adherence to Policies: Uphold hospital and departmental policies and procedures at all times.Flexibility: In the absence of the first cook, assume responsibilities and perform related duties.Qualifications Qualifications:- Proficiency in reading and writing English to understand written instructions, recipes, and efficiently document production sheets.- Equivalent education of grades 9-12 or equivalent experience.- One to two years of previous hospital or institutional diversified cooking experience.Skills/Abilities/Proficiencies:- Read and interpret production work sheets and follow recipes for food preparation.- Record productivity efficiently on production sheets.- Portion foods according to standards mandated by JCAHO and departmental guidelines.- Maintain collaborative relations with supervisors and co-workers.- Knowledge of operational and sanitizing procedures for equipment used in food production.- Follow food service sanitation standards.- Assist with training new personnel in meal portioning procedures.- Contribute to the manufacturing of special needs meals under supervision.- Follow safety procedures in a challenging kitchen environment.Working Conditions:Work in a fast-paced kitchen environment with noise levels, machinery operation, slippery floors, and steam from kettles. Also, work in freezers and refrigerators with temperature variance. While the environment can be challenging, it's also rewarding.EEO Statement EEO Statement:Brigham and Women's Hospital is an Equal Opportunity Employer, and we welcome applicants from all backgrounds. We're committed to diversity and providing equal employment opportunities without regard to race, sex, color, religion, national origin, sexual orientation, protected veteran status, or disability.

NOW HIRING FOR PROJECTS IN MAY WITH THE OPTION TO WORK UNTIL NOVEMBER Pursue your passion for food by providing meals for 20-45 employees. Enjoy the scenery Alaska has to offer in a unique, off-grid setting surrounded by mountains and forests. Hike and fish in pristine locations in the Prince William Sound of Alaska. Position Title:FOOD SERVICE COOK I-III Category:Full time, Temporary Payroll Classification:Hourly, Non-exempt Location:Remote (off-grid), Hatchery or Field Station Customary Work Hours:Variable, Based on 40-hour workweek Essential Functions:Work performed at any hatchery or remote location as needed. Must be able to move about freely; ability to lift and carry 30 pounds; ability to climb stairs; ability to climb aboard small aircraft; use telephones and computers unimpaired. Must be able to read, write, speak and understand the English language. Must be able to hear and see to receive verbal and written instructions. Basic Function:The Food Service Cook functions as part of the hatchery operations team in the cultivating and rearing of fish. Under general direction, implements the authorized meal plan schedule by preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards. Food Services Cook III -This class is the senior working level of the food service cook series. Incumbents perform a leadership role in supervising food service staff, meal planning, meal preparation, and serving three meals and snacks for hatchery employees and their residing families, visiting employees, and on-site construction crews. Food Service Cook II- This class is the developmental level in the food service cook series. Incumbents perform routine and repetitive kitchen tasks such as simple food preparations, assist in simple cooking, serve food, and clean food service equipment and areas. Food Service Cook I- This class is the entry level in the food service cook series whereby incumbents perform simple routine and repetitive kitchen tasks such as simple food preparations, assist in simple cooking, serve food, and clean food service equipment and areas. Description of duties and tasks: In coordination with the hatchery food service program support team, prepares grocery orders for perishable foods, dairy and needed supplies with at least a one week lead-time for order fulfillment.Documents and inventories all incoming food and supply orders.Assists in preparing weekly work schedule with the Hatchery Manager.Implements the authorized meal plan schedule to create varied, nutritious meals and snacks.Prepares three meals per day with a minimum of one featured entre per meal accompanied by two side dishes.Plans food production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved.Completes frozen and dry goods inventories quarterly and at the end of the season.Ensures proper food storage and safety, marking the date and item.Monitors daily temperatures of refrigerators and freezers.Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation.Supervises and participates in daily clean-up of kitchen and common dining areas.Supervises and participates in routine cleaning of freezers and refrigerators.Responsible for the security of kitchen and food storage areas.Within the food service section, assures implementation of the hatchery safety program and related functions.Recommends procedures, techniques and new equipment to improve work efficiencies or adaptation to new techniques.Performs related duties as assigned.

Property DescriptionBeach House Suites by The Don Cesar, a prestigious beachfront resort in St. Pete Beach, Florida, is seeking talented individuals to join our team! As a job applicant, you'll have the opportunity to work in a stunning property that exudes luxury and elegance. With positions available in front desk, housekeeping, food and beverage, and more, there are ample opportunities for career growth and advancement. Our resort offers spacious suites, breathtaking Gulf of Mexico views, and a serene atmosphere, creating a truly exceptional work environment. As a member of the Beach House Suites team, you'll have the chance to provide top-notch service to our discerning guests, work in a team-oriented environment, and be a part of a world-class hospitality brand. Join us in creating memorable experiences and become a valued member of our team at Beach House Suites by The Don Cesar!OverviewAre you a passionate and skilled Line Cook looking for an exciting opportunity to showcase your culinary talents in a fast-paced and dynamic environment? Join our team as a Line Cook and be part of a culinary team committed to delivering exceptional dining experiences to our guests. We are seeking dedicated individuals who are eager to create delicious and visually stunning dishes that will leave a lasting impression.Summary:Prepare and cook a variety of dishes with precision and attention to detailCollaborate with the culinary team to develop new menu items and specialsMaintain cleanliness and organization of the kitchen and workstationsEnsure food quality and presentation meet our high standardsFollow recipes and cooking techniques to consistently deliver exceptional mealsAdhere to food safety and sanitation regulationsWork in a fast-paced environment while maintaining composure and efficiencyDemonstrate a passion for culinary arts and a willingness to learn and growJoin our team of culinary professionals and elevate the dining experience for our guests. Apply now to become a Line Cook and showcase your culinary skills in a vibrant and rewarding environment!QualificationsHigh school diploma or equivalentPrevious experience as a Line Cook or in a similar roleKnowledge of culinary techniques and ingredientsAbility to work in a fast-paced environmentStrong communication and interpersonal skillsAbility to work independently and as part of a teamAbility to stand for extended periods of timeWillingness to learn and take direction from senior chefsBenefitsDavidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US. A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners' mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. In keeping with the company's heritage of delivering value, Davidson is comprised of four highly specialized operating verticals: Davidson Hotels, Pivot, Davidson Resorts and Davidson Restaurant Group.In keeping with the company's heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well-being of our team members and their families.Three Tiers of Medical CoverageDental & Vision Coverage24/7 Teledoc serviceFree Maintenance MedicationsPet InsuranceHotel DiscountsTuition ReimbursementPaid Time Off (vacation, sick, bereavement, and Holidays). 401K MatchWorking at Davidson is like nowhere else. It's less of a job, more of a calling. It's part career, part revolution. Because whatever you do here, you play a part in helping redefine the way quality hospitality is delivered to our guests, our clients, our partners, and each other.EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual OrientationDavidson Hospitality is a drug free workplace. Pre-employment drug test and background check required. We participate in E-Verify.

Work Schedule: This is a 1.0 FTE position. Rotating weekends and holidays required. Hours may vary based on the operational needs of the department. Be part of something remarkable Join the #1 hospital in Wisconsin! Work as a talented culinary expert to compose and prepare meals from scratch. The Food Production Cook is responsible for hot and cold food production in a high-volume kitchen. Enjoy this fast-paced, team environment while being able to quickly problem-solve and make decisions. External hires may be eligible for up to a $1,000 sign-on bonus.We are seeking a Food Production Cook to: Prepare large volumes of food with a high level of complexity, variety, and quality. Prepare entrees, sandwiches, soups, starches, vegetables, sauces, and desserts for general diets and modified diets. Assess quality and condition of ingredients used in food production. Prepare food production reports and documentation. At UW Health, you will have : An excellent benefits package, including health and dental insurance, paid time off, retirement plans, two-week paid parental leave and adoption assistance. Options for a variety of schedules and shifts that offer flexibility and allow for work-life balance. Access to UW Health's Wellness Options at Work that support employee/family well-being. Tuition benefits eligibility - UW Health invests in your professional growth by helping pay for coursework associated with career advancement. Education :Minimum - High School Diploma or equivalentPreferred - Associates degree in Culinary, Hospitality, or Nutrition Work Experience :Minimum - One (1) year experience in high volume food production settingPreferred - Two (2) years' experience in high volume food production setting Licenses and Certifications :Minimum - ServSafe certification required within six (6) months of hire Our Commitment to Diversity, Equity, and Inclusion UW Health is committed to being a diverse, equitable, inclusive, and anti-racist workplace and is an Equal Employment Opportunity, Affirmative Action employer. Our integrity shines through in patient care interactions and our daily work practices as we work to embrace the knowledge, unique perspectives, and qualities each employee and faculty member brings to work each day. Applications from Black, Indigenous and People of Color (BIPOC) individuals, LGBTQ+ and non-binary identities, women, persons with disabilities, military service members and veterans are strongly encouraged. EOE, including disability/veterans. UW Health East Madison Hospital - is UW Health's newest hospital and one of the most advanced hospitals and wellness centers in the country. Here, health care is seen as a holistic endeavor where our mission is to not only diagnose and treat you when you're sick, but also to partner with you in health and wellness. View Full Job Description UW Hospital and Clinics benefits

Employment Type:Part timeShift:Rotating ShiftDescription:Job Title:Food Service Production RepEmployment Type:Part TimeShift:Rotating(SUMMARY) Position Highlights: Competitive salaryBenefits - Medical, Dental & Vision, PTO, Free Parking, Metro Access, Tuition Reimbursement, 403(b)Quality of Life: Flexible work schedulesAdvancement: Career growth opportunitiesLocation: Holy Cross Health has two hospitals and four healthcare centers all a short driving distance from Washington DC and Baltimore, MDDescription:Part Time - Rotating shift in schedule - Weekends includedLocation: Silver Spring, MDFood Services DepartmentReport to Food Service Supervisor, Patient Services Manager, Food Service DirectorResponsibilities:To prepare specified items by following recipes and culinary standards set by the chef and retail manager.To operate safely and effectively industrial kitchen equipment when needed and using appropriate culinary tools in a safe manner.Consistently keeps the department in a way that meets and exceeds all state, county and regulatory agency compliance.Performs all other duties as assigned.Supports the Mission of Trinity Health and Holy Cross Hospital.What you will need:Required:Must have or be pursuing high school diploma or equivalent four years of work-related experience.Ability to use culinary tools such as knives, mixers, ovens, steamers, kettles, and slicersFood Safety and sanitation knowledgeAbility to read and follow recipes written in EnglishAbility to add and subtract numbersHave or pursuing high school diploma or equivalentAbility to read, write, speak, and follow oral and written instructions in EnglishAbout us:Holy Cross Health is a Catholic, not-for-profit health system that serves more than 240,000 individuals each year from Maryland's two largest counties - Montgomery and Prince George's counties. Holy Cross Health earns numerous national awards, clinical designations and accreditations across a wide range of specialties for providing innovative, high-quality health care services.We were named one of America's 100 best hospitals for 2022Holy Cross Health is an Equal Employment Opportunity (EEO) employer. Qualified applicants are considered for employment without regard to Minority/Females/disabled/Veteran (M/F/D/V) status.Our Commitment to Diversity and InclusionTrinity Health is one of the largest not-for-profit, Catholic healthcare systems in the nation. Built on the foundation of our Mission and Core Values, we integrate diversity, equity, and inclusion in all that we do. Our colleagues have different lived experiences, customs, abilities, and talents. Together, we become our best selves. A diverse and inclusive workforce provides the most accessible and equitable care for those we serve. Trinity Health is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, status as a protected veteran, or any other status protected by law.

NOW HIRING FOR PROJECTS IN MAY WITH THE OPTION TO WORK UNTIL NOVEMBER Pursue your passion for food by providing meals for 20-45 employees. Enjoy the scenery Alaska has to offer in a unique, off-grid setting surrounded by mountains and forests. Hike and fish in pristine locations in the Prince William Sound of Alaska. Position Title: FOOD SERVICE COOK III - Lead Category: Full time, Temporary Payroll Classification: Hourly, Non-exempt Location: Remote (off-grid), Hatchery or Field Station Customary Work Hours: 40-to-50-hour workweek Essential Functions: Work performed at any hatchery or remote location as needed. Must be able to move about freely; ability to lift and carry 30 pounds; ability to climb stairs; ability to climb aboard small aircraft; use telephones and computers unimpaired. Must be able to read, write, speak and understand the English language. Must be able to hear and see to receive verbal and written instructions. Basic Function: The Food Service Cook III functions as part of the hatchery operations team in the cultivating and rearing of fish. Under general direction, implements the authorized meal plan schedule by preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards. Food Services Cook III - This class is the senior working level of the food service cook series. Incumbents perform a leadership role in planning, preparation, and serving three meals and snacks for hatchery employees and their residing families, visiting employees, and on-site construction crews. Food Service Cook III is distinguished from the II level in that incumbents lead the implementation of the hatchery food service program; fully proficient using standard methods and techniques, and can use a variety of interrelated skills to independently complete work that conforms to industry standards; supervise lower level food service cooks. Description of duties and tasks: In coordination with the hatchery food service program support team, prepares grocery orders for perishable foods, dairy and needed supplies with at least a one week lead-time for order fulfillment. Documents and inventories all incoming food and supply orders. Assists in preparing weekly work schedule with the Hatchery Manager. Implements the authorized meal plan schedule to create varied, nutritious meals and snacks. Prepares three meals per day with a minimum of one featured entrée per meal accompanied by two side dishes. Plans food production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved. Completes frozen and dry goods inventories quarterly and at the end of the season. Ensures proper food storage and safety, marking the date and item. Monitors daily temperatures of refrigerators and freezers. Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation. Supervises and participates in daily clean-up of kitchen and common dining areas. Supervises and participates in routine cleaning of freezers and refrigerators. Responsible for the security of kitchen and food storage areas. Supervises lower level commissary cooks. Within the food service section, assures implementation of the hatchery safety program and related functions. Recommends procedures, techniques and new equipment to improve work efficiencies or adaptation to new techniques. Performs related duties as assigned.

Our Tinton Falls, NJ Uncle Giuseppe's Store is actively seeking a FT Cook for its Hot Food Bar! This individual will prepare our delicious dishes for our hot bar, following our signature recipes. This new hire will perform tasks such as setting up workstations and ingredients, mixing and blending, and preparing dishes, sides, and sauces according to store recipes. Responsibilities Preparing and assembling ingredients for menu items.Preparing high-quality meals and food items according to company recipesStoring excess food at the correct temperature in order to avoid spoilageEnsuring that food portions and food presentation meet company standardsMonitoring supplies and re-ordering stock as neededEnsuring that cooking utensils are clean before each useCleaning and sterilizing food preparation areasAssisting other cooks to ensure that food orders are completed in a timely mannerEfficiently resolving problems with customers ordersEnsuring that food health and safety regulations are followedOther duties and functions as assigned Requirements High school diploma or GEDServSafe food handling certification is preferredSound knowledge of cooking methods and techniques with in depth experience cooking Italian food3+ years of experience working as a Cook in an Italian restaurant or a restaurant that prepared many Italian dishesMust have the ability to follow recipes and work in a team environmentMust be able to stand for extended periods of timeMust have strong communication skills in order to support kitchen and other staff needs We offer a comprehensive benefits package including medical, dental, vision, 401(K), 50% off lunch, 25% off in store shopping and more! Working Conditions Most of the time is spent moving about continuously on hard surfaces. There may be a need to frequently position oneself to examine and/or scan merchandise, including bending, climbing, crawling, handling, pulling, reaching, and stooping.May require lifting objects up to 30 pounds. May require lifting and moving heavy and/or awkward objects more than 30 pounds with assistance.Usually in a comfortable indoor environment surrounded by moving machinery and/or loud equipment that may require shouting in order to be heard. There could be exposure to temperature extremes from freezers, ovens, and/or coolers.There may be occasional exposure to cleaning agents, sharp objects/industrial equipment necessary to perform job duties and functions.