Chef/Cook
Summary
Title:Chef/Cook
ID:1080
Division:Cedar Lakes
Campaign End Date:N/A
Description
Job Title:  Chef/Cook
Division:  Cedar Lakes
Headquarters: Cedar Lakes Conference Center Ripley, WV
FLSA Status:  Non-exempt
Salary Range:  $30,000 - $34,000

Nature of Work:
Responsible for preparing, working with, and serving food according to defined menus while maintaining high standards of quality, sanitation and safety. Instruct kitchen staff as well as other employees on shift. Must be able to plan and prepare meals using fresh ingredients.

Examples of Work:
  • Plan, prepare, cook, and present high quality food to the standards required by the company and the client.
  • Collaborate with Dining Hall Supervisor to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
  • Ensure that sufficient stocks of materials are being kept and stored under the correct conditions.
  • Control portion size and monitor waste.
  • Instruct and train cooks in the preparation, cooking, garnishing, and presentation of food.
  • Properly stores food items at appropriate temperatures.
  • Maintains kitchen sanitation and ensures that safety standards are met.
  • Ensures compliance with state, local, and regulatory requirements as it relates to food service.
  • Assists with set-up, service, and clean-up of food production.
  • Other duties as assigned.
Working Conditions:
Frequently bend, squat, stand, sit, climb, kneel, reach above shoulder level, push/pull and/or walk for extended periods. Must be able to lift/carry 50 pounds. Works with hot materials and sharp objects.

Knowledge, Skills, and Abilities:
  • Strong knowledge of proper food handling procedures.
  • Skilled in the use of industrial food preparation equipment.
  • Ability to read and follow standardized recipes.
  • Ability to prepare food for multiple daily dining schedules, (breakfast, lunch, dinner) for large groups.
  • Ability to work a flexible schedule including evenings and weekends as needed.
  • Ability to breakdown or multiply recipes according to group size.
  • Able to work as part of a team in a busy kitchen atmosphere.
Qualifications:
Education:  High school diploma/GED preferred.
Experience:  At least two years’ experience as a Cook in a high-volume kitchen preferred.
Certifications:  Servesafe Certification preferred.

Additional Requirements:
  • Valid driver’s license is required.
  • Satisfactory completion of pre-employment drug testing.
  • Satisfactory completion of pre-employment law enforcement background investigation, including DMV records.
  • Must maintain a positive image of the Commissioner, West Virginia Department of Agriculture, and the State of West Virginia.
This description is subject to review and revision at the discretion of the Commissioner and designees.
 
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