Part time Cook

Green Bay, WI 54303

Posted: 04/15/2019 Employment Type: Temporary to Hire Industry: Food Service Pay Rate: 14.54

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We are currently looking for a part time cook to work 4am to 2:30pm and 8am to 6:30pm.  It will be 20 hours a week and you will work a combination of those two shifts.

Job Summary:

Performs quantity cooking, baking and food preparation in an institutional setting for clients, residents and employees. In some cases, may instruct and observe other food service workers in the department.

Essential Duties:

Uses proper food handling techniques to prepare, wash, trim, cook and season food items for each meal in accordance with standardized recipes.

Prepares and bakes rolls, pies, cookies, biscuits, desserts and other dishes in large quantities according to standardized recipes.

Bakes, roasts, broils and steams meat, fish, poultry and other foods. Prepares entrees, vegetables and salads.

Reviews menus, production sheets and recipes to determine type and quantity of meats, vegetables, soups, salads, and desserts to prepare; requisitions and portions food from refrigerators, freezers and storerooms and plans schedule to ensure food will be ready for meal times.

Confers with Food Service Supervisor and Foods and Nutrition Coordinator regarding modified diet preparation.

Helps process coverage for absent employees.

Tests food by looking at it, tasting and smelling it as well as by obtaining temperature to determine completeness. Portions food for individual serving and prepares or directs distribution of food to tray line and household serving. Serves food on tray line, portioning according to menu and orders for client and residents.

Monitors heat controls and timers on ovens, steamers, etc., as required.

Measures and mixes ingredients according to recipes.

Writes milk and produce orders according to par levels, as needed.

 

 

 

Maintains proper temperature and handling of both hot and cold foods; documenting food temperatures.

Collects meal tickets and maintains documentation in accordance with departmental standards.

Maintains safety, cleanliness, care and order of work areas, dishes and equipment in department. Reports repair and maintenance needs to the Food Service Supervisor.

Complies with and monitors safety and quality assurance standards within the department.

Maintains the confidential nature of the clients, residents and business information.

Relates to clients and residents, when appropriate, in a therapeutic manner.

Assists with training new staff.

Attends staff, meetings, attends in-services and training sessions and completes online training courses.

Completes and maintains necessary documentation according to applicable requirements, codes and policies.

Completes all assigned cleaning duties in a timely and efficient manner.

NON-ESSENTIAL DUTIES:

Performs related functions as assigned

MATERIALS AND EQUIPMENT USED:

Blenders, Choppers, Kettles, Proofer, Grinders, Robot Coupes, Convection Ovens, Combination Ovens/Steamers, Knives, Mixers, Slicers, Steam Equipment, Steam tables and other related equipment.

MINIMUM QUALIFICATIONS REQUIRED

Education and Experience:

High School diploma plus six months experience in quantity food cookery or any equivalent combination of education, training and experience which provides the necessary knowledge, skills and abilities.

Licenses and Certifications:

ServSafe certification preferred

Knowledge, Skills and Abilities:

Knowledge of quantity food production, baking principles, portion control, standardized recipe use, high quality food standards and standard measurements.

 

 

 

Knowledge of scoop sizes and other standardized measurement tools.

Ability to complete food measurement conversions to modify recipes to prevent food waste.

Knowledge of hygiene and sanitary regulations governing the handling, preparation and serving of food.

Knowledge of hazards while working with kitchen equipment and chemicals in the work environment.

Ability to estimate food needs and requisition food accordingly.

Ability to with stand temperature changes in the work environment.

Ability to interact with clients in a therapeutic manner.

Ability to organize and plan activities.

Ability to understand and carry out policies and procedures.

Ability to follow oral and written instructions.

Ability to establish and maintain effective working relationships with staff and the public.

Ability to communicate effectively both orally and in writing.

Ability to meet time schedules.

Ability to be on feet for 10 hours per day.

Ability to work the required hours of the position.

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