What are the responsibilities and job description for the Lead Cook $23/hr Weekly Pay Medical Facility position at SAGE Dining Services?
SAGE Dining Services® is seeking a Lead Cook to join our team at a medical facility in Atlanta. We prepare restaurant quality food from scratch in our kitchens, so this is a chance to use your advanced skills without the late night hours restaurants require.
SAGE offers weekly pay, comprehensive benefits, continuous training, and room to grow your culinary career!
Schedule :
Monday through Friday
6 a.m. to 2 p.m.
Available overtime for special events with advance notice
You would be joining an amazing company! SAGE's accolades this past year include the Daily Record's Empowering Women Award and Maryland's Most Admired CEO Award as well as Newsweek's List of America's Greatest Workplaces 2024. In 2022, SAGE was recognized as the Food Service Operator of the Year by the International Food Service Manufacturers Association, otherwise known as the Silver Plate Award.
Pay Type : 23.00 Hourly
Time Commitment : Full / Part Time
What you'll get :
Weekly pay.
Benefits for full-time positions : Health / Life / STD / Vision / Dental / Accident / Hospital Care / Vacation / Holiday and Personal Days.
401(k) Matching program.
Paid sick time.
Ongoing daily paid training.
Career growth opportunities.
Uniforms and shoes provided.
Generous referral program.
Team Member meal.
SAGE Perks Employee discount program for retailers, wireless plans, movie tickets, etc.
What you'll do :
Ensure that all food is appropriately displayed and visually appealing.
Interact cheerfully with SAGE guests and Team Members, providing service with a smile.
Oversee the preparation of menu items in strict accordance with both SAGE recipes and HACCP guidelines.
Clean all work areas, equipment, and guest service areas on an ongoing basis.
Assist with inventory and ordering.
Train, motivate, and oversee Cooks and culinary Team Members.
Set a good example each day by being a role model and leader in the kitchen.
What you'll need :
Culinary degree or equivalent culinary experience required.
Strong organizational skills required.
Experience delegating tasks and following up with Team Members.
Capacity to train and motivate others.
ServSAFE® certification preferred, but not required.
Ability to understand and execute recipes and instructions in English accurately.
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