Line Cook - PT

Description

Schowalter Villa is looking for a part-time Line Cook to join our team!

Join our team and enjoy outstanding benefits! – Tailored for part-time employees!

At Bluestem Communities, we value our part-time team members and offer a benefits package designed to support both your personal and professional well-being. As a part-time employee you can enjoy the following benefits:

Financial wellness and security

• 401(k) plan with company match
• Gradifi student loan payment program
• Payactiv: Early access to earned wages

Wellness and support benefits

• Employee Assistance Program (EAP)
• Bluestem Wellness Center membership

Meal perks

• Meal Discounts at our dining locations

Our benefits are designed to help you thrive both personally and professionally. Explore the full range of benefits and learn more about how Bluestem Communities can be the right fit for you—visit our Careers page today!

Position Overview:

The primary responsibility of the Line Cook is to assist the Lead Cook and Prep Cook with the preparation and serving of daily meals; the storage, marking and inventory of leftover food products; and the cleaning and sanitizing of cooking utensils, food preparation areas, and food storage units.

Essential Job Functions:

Prepare food according to menus, recipes, and diet sheets

• Prepare food items for meal service, as well as special request foods as ordered
• Wash, peel, cut, chop, and slice fruits, vegetables and meats in preparation for the day’s meals or dishes.
• Pull assorted food items from the freezer to thaw or from the walk-in for meal set up as directed.
• Understand and adhere to residents’ nutritional needs as specified on their diet sheets

•    Remains alert to residents’ changing dietary and health concerns

•    Consult daily menus to determine which food will be cooked for the day

•    Use all kitchen equipment appropriately

•    Ensure that food is ready at the proper time and temperature

•    Organize food to be delivered to different areas

• Assist the Lead or Prep Cook with serving the meal as instructed.
• May service the salad bar daily by replenishing and rotating products, and disposing of discolored or outdated products as needed.
• Perform prep work for the next day; verify that food items on the menu for the following day are available.

Follows HACCP* standards for preparing, handling, serving and storing food

• Comply with established sanitation, personal hygiene and health standards.

• Check and record temperatures of food to ensure that it is served at correct temperatures

• Utilize proper food preparation and handling techniques.

• Prepare, cook and store food using appropriate temperatures and with safe food handling techniques, ensuring when storing foods that items are sealed and marked with a date

• Inventory leftover food according to the established schedule, disposing of all food items more than two-days old, unless the item can be used immediately.

• Cook food in a manner to conserve nutritive value, flavor, appearance and texture

Uses food and supplies appropriately to maintain budget

• Understand and follows food portion controls
• Avoid wasting food or supplies

Cleans in assigned areas

• Follow the kitchen cleaning schedule keeping work areas neat and clean at all times.
• Maintain the kitchen and equipment in a safe and sanitary manner.

• Uses good sanitation practices as described in Serv Safe manual

• Wipe down all surfaces and clean the kitchen after each meal has been served and before leaving the work area.
• May fill in as a Dishwasher if necessary.

Qualifications and Experience:

• Must be eighteen (18) years of age
• Prefer one year or more of cooking experience
• Prefer additional education in cooking or related field
• Must be able to work a minimum of every other weekend and holidays

Physical Requirements:

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.