Per Diem Cook
EastView at Middlebury
- Middlebury, VT
- Permanent
- Full-time
- Monday through Friday shift schedules are generally 6:30am to 2:30pm or 7am to 3:30pm.
- Weekend shifts are generally Saturday and Sunday 12pm to 8pm and 4pm to 8pm
- Produces menu items in a manner that is consistent with EastView quality standards in terms of ingredients, preparation method, presentation and temperature.
- plate items according to the appropriate quantities specified by our menu or according to special directives.
- Proactively identifies poor quality production and seeks assistance from Chefs as necessary
- Utilizes food prep lists to prepare menu items from scratch.
- Ensures that all food preparation is consistently performed in compliance with established department standards for serving size, recipe instruction, and appropriate garnishment.
- Ensures that cooking time for all menu items is coordinated in order to allow for consistent delivery.
- Works with servers to ensure that they have what they need to complete a service successfully.
- Ensures that all food meets storage requirements in terms of location and labeling.
- Ensures that kitchen space, tools, and cooking methods follow storage and sanitation requirements.
- Leads by example in all aspects of each job including but not limited to- timeliness, organization, hospitality, product quality, and safety.
- Maintains and applies expertise in safe-serve control practices
- Treat residents with dignity and respect;
- Contribute and problem-solve during team meetings;
- Perform other duties as assigned.
- High school diploma or GED required;
- Minimum of three years' experience in high quality, high volume restaurant, hotel, or residential community food service setting as Lead Cook or Assistant Cook required;
- Ability to read, edit, and convert recipes from computer and paper files;
- Skilled in use of all standard industrial cooking equipment and proper knife skills required;
- Knowledge of workflow and kitchen practices in high quality, high volume restaurants or hotels required;
- Must be ServSafe Certified or willing and able to obtain certification;
- Ability to interact in a calm, courteous manner with culinary staff, servers, and other departments;
- Must be able to lift, carry, push, and pull up to 50 pounds;
- Must have knowledge of principles and processes for providing high level customer and personal services;
- Strong organizational skills and high attention to detail required;
- Strong interpersonal communication skills; listening, written and verbal, required;
- Must be an independent worker who works under minimal supervision;
- Must possess proactive, positive problem-solving skills and take initiative to anticipate and assess potential problems;
- High level of reliability, follow-through, discretion and integrity required;
- Must be comfortable working in a fast-paced and sometime intense work environment;
- Must be an energetic and enthusiastic collaborative team player;
- U.S. citizenship or a current, valid U.S. work permit is mandatory.
- A letter of application explaining individual qualifications for this opportunity;
- A current resume in reverse chronological format or a completed comprehensive and detailed on-line application;