What are the responsibilities and job description for the Culinary Cook - Part Time - Early AM Shift position at Eventide?
Eventide Sheyenne Crossings in West Fargo, ND is seeking a part time Culinary Cook to work in the Care Center. AM shifts include: 4:30a-1p, 5:30a-2p, and 6a-230p.. Includes every other weekend and holiday rotation.
* Excellent pay receive an additional 7% premium pay for all part time hours worked!
* Career advancement
* Family-like workplace
* And more!
Come practice your cooking passion with us! Bring your talents and abilities to make a positive impact in the lives of our senior adult residents!
If you have experience or are seeking to become a cook, in dietary, restaurant, nutrition, and/or the food industry, this position may be for you! Apply with us. We would love to have you join our Eventide family!
The Culinary Cook is responsible for preparing and/or directing the preparation of food to be served to residents complying with all applicable sanitation, health, and personal hygiene standards and following established food production programs and procedures.
ESSENTIAL FUNCTIONS:
- Prepares high quality meals according to standardized recipes and techniques.
- Uses and directs the use of accurate portion control standards.
- Ensures that sanitary conditions are maintained in the kitchen at all times.
- Checks all menus daily in order to verify that all necessary items are prepared as needed.
- Stores leftovers properly according to food handling standards.
- Operates equipment in a correct, safe, sanitary and respectful manner.
- Supervises the entire dining experience to ensure resident satisfaction of meal service.
- Checks temperatures of food products and documents in temperature log.
- Cleans equipment and work area to ensure safety and sanitation standards are met. Completes cleaning tasks as assigned according to schedule.
- Inventories and orders food products; ensuring adequate inventory of items on hand.
- Oversees catering events, ensuring quality, safety, and presentation of catered meals.
- Organizes and plans work schedule to meet times for serving meals.
- In the event of staff shortages, is responsible to prioritize and shift workload.
- Prompts and directs servers to deliver timely meal service.
- Interacts appropriately with staff to correct or accommodate immediate concerns or problems.
