Welcome! We're excited you're considering an opportunity with us! To apply to this position and be considered, click the Apply button located above this message and complete the application in full. Below, you'll find other important information about this position.Task assignments may include cook, dietetic assistant and work lead. In general, is responsible for safely preparing food according to recipe and projected amounts. Ensures food served at proper temperature and documents temperatures. Stores food according to FDA Food Code and department policies. Cleans area and equipment as assigned. Works with manager to improve food quality, try new recipes and control cost. Serves customers in polite and friendly manner.MINIMUM QUALIFICATIONS:
EDUCATION, CERTIFICATION, AND/OR LICENSURE:
1. Must have a valid Food Service Worker Permit (FSWP) from Marion County Health Department (MCHD) prior to starting OR obtain a MCHD Temporary FSWP no later than the first Wednesday of employment and a permanent MCHD FSWP within 1 month of start date (next available class).Must have a valid MCHD FSWP throughout employment. Until a Temporary FSWP is obtained: May not handle exposed food or any food contact surface, equipment or utensil; May be trained on tray delivery and complete general department orientation.PREFERRED QUALIFICATIONS:
EDUCATION, CERTIFICATION, AND/OR LICENSURE:
1. High School Diploma or equivalent
EXPERIENCE:
1. Two (2) years quantity cooking experience preferred (hot production).CORE DUTIES AND RESPONSIBILITIES:The statements described here are intended to describe the general nature of work being performed by people assigned to this position. They are not intended to be constructed as an all-inclusive list of all responsibilities and duties. Other duties may be assigned.
Ensures all work areas are cleaned and sanitized for food preparation.
Sets up bars and lines.
Restocks, cleans and straightens as necessary. Completes cleaning assignments.
Gathers ingredients efficiently according to recipe, checking coolers for leftovers and plans for use.
Follows menu cycle utilizing standardized recipes maintaining high quality and fresh products throughout meal service.
Correctly portions food.
Properly stores, labels and dates leftovers and products to cool. Follows MCHD rules for cooling.
Provides quality services to result in customer/patient satisfaction.
Serve customers in a timely manner, following customer service training.
Addresses complaints in a polite professional manner.
Documents temperatures, acts on unacceptable temperatures. Ensures equipment functioning properly; acts on issues.
On the service line ensures plates are hot, properly garnished, diet restrictions followed and plate has overall appealing appearance (nothing dry, not messy).
Present food items in an For full info follow application link.
Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities.
Please view Equal Employment Opportunity Posters provided by OFCCP here.
The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)