Cook
$41,600–$41,600 year
On-siteWashington, District of Columbia, United States or Washington, United States
Job Summary
Prepare, cook, and portion large quantities of meat, fish, fowl, vegetables, cereals, soups, sauces, fruits, breads, desserts, and other food items for daily meals and special events. Execute batch cooking close to serving time to ensure quality and limit over-production while following recipes and recommending improvements. Cook, maintain, and store all foods at required temperatures, taking and recording temperatures to ensure food safety. Maintain accurate production records and assist with organizing coolers, freezers, and storerooms. Attend daily production meetings to discuss leftover utilization and efficiency. Work Monday through Friday from 6:30 am to 3 pm, with nights and weekends as necessary for catering.
Required Qualifications
- Must be able to pass an FBI background check
- High School diploma or equivalent
- Prior experience as a cook, production kitchen or contract dining experience (2-4 years)
- ServSafe Certification or ability to obtain within 6 months of employment
- Ability to lift 50 lbs and move throughout a kitchen at a quick pace
- Flexibility: ability to switch between locations and job duties
- Must be able to pass an FBI background check
Desired Qualifications
- allergen certification a plus
- Experience with high-volume food service operations and catering, preferably in school environments
- Growing knowledge of sustainable practices
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