Job Overview
Employment Type
Full-time
Part-time
Compensation
Type:
Hourly
Rate:
Exact $19.00
Work Schedule
Day Shifts
Benefits
Retirement Plan
Associate Shopping Program
Health and wellness programs
Discount Marketplace
Identify Theft Protection
Pet insurance
critical illness insurance
accident insurance
Hospital Indemnity insurance
legal services
Choice Auto and Home Program
Medical insurance
Dental Insurance
Vision Insurance
Life Insurance/AD
Disability insurance
Commuter Benefits
Employee assistance program
flexible spending accounts
Job Description
Morrison Healthcare is a prominent national food and nutrition services company that supports over 1,000 hospitals and healthcare systems across 46 states in the U.S. With more than 70 years of experience, Morrison brings unmatched culinary, nutritional, and operational expertise to the healthcare dining experience. The company prides itself on serving some of the nation's most respected health systems, many of which are recognized as top hospitals by U.S. News & World Report. Morrison's workforce includes over 1,600 registered dietitians, 1,200 executive chefs, and 31,000 professional food service team members, reflecting the company's extensive reach and commitment to quality. Since... Show More
Job Requirements
- five years of prior cooking experience
- ability to work full-time or part-time as scheduled
- availability to work days varying between 5:00 am and 7:30 pm
- capability to follow federal, state and corporate food safety regulations
- ability to handle kitchen equipment safely
- physical capability to perform manual kitchen tasks
- commitment to maintaining a safe work environment
- willingness to comply with company policies and procedures including safety requirements
Job Qualifications
- five years of prior cooking experience
- knowledge of federal, state and corporate food safety standards
- ability to prepare food according to standardized recipes
- ability to work varied shifts including early mornings and evenings
- strong attention to detail in food quality and presentation
- good communication skills
- ability to maintain cleanliness and organization in the kitchen
- commitment to safety protocols and procedures
Job Duties
- prepares high-quality food items according to standardized recipes and instructions to meet production, delivery and service schedules
- serves meals or prepares for delivery by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature and is attractive and tasty
- uses established ticket collection procedures during service
- responsible for records from area worked during service periods
- cleans kitchen after preparation and serving, maintaining high standards of cleanliness
- stores or discards excess food in accordance with safe food-handling procedures
- keeps refrigerators and storerooms clean and neat
- ensures food and supply items are stored per standards
- operates and maintains kitchen equipment as instructed
- assists in production planning, record keeping and reporting as required
- assists in the ordering and receiving of all food and supplies as required
- reports needed maintenance, faulty equipment or accidents to the supervisor immediately
- attends in-service and safety meetings
- maintains good working relationships with coworkers, customers, administrators and managers
- performs job safely while maintaining a clean, safe work environment
- performs other duties as assigned
- ensures proper presentation, portion control and maintenance of serving temperatures
- follows HACCP standards
- personal commitment to your own safety and that of others
- abides by all company policies and procedures including the use of medium weight cut gloves when handling knives, peelers, choppers, mandolins or cleaning a slicer
- the use of oven mitts, fryer gloves or steamer gloves when handling hot pans
- the use of slip-resistant shoes and proper lifting techniques
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
OysterLink supports restaurant and hospitality hiring.
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