Cook
$21,000–$25,000 year
On-siteStockbridge, Massachusetts, United States
Job Summary
Prepare high quality, nutritious, buffet style and made-to-order meals for 50-100+ people, three meals per day under the direction of the Executive Chef or Sous Chef. Assist in receiving, storage, preparation, serving, and sanitation procedures while contributing to menu creation and supporting inventory reconciliation. Maintain a clean working area, ensure equipment is operational, and provide service for special events. Rotate weekends and holidays as needed. This role involves extensive walking throughout the kitchen, pantry, dining room, and other site buildings, requiring the ability to bend, reach, and lift items up to 25 pounds.
Required Qualifications
- Minimum two years professional cooking experience with demonstrated ability in cooking and baking
- Experience in a commercial kitchen or restaurant
- Ability to work independently, as well as part of a team
- Ability to work with a diverse population and respect patients' rights
- Excellent communication skills
- Ability to handle knives and operate kitchen equipment safely
- Strong attention to detail and organizational skills
- Flexible to rotate weekends and holidays
- Serve Safe Food Service Certificate (will provide)
- Exposed to steam, hot air, gas, dishwasher chemical, cooking power equipment and sharp utensils
- Required to walk extensively throughout the shift in and between kitchen, pantry, storeroom, dining room and other buildings on site
- Ability to bend, reach, pull and lift
- Ability to carry boxes and milk weighing from 10 to 25 pounds
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