Line Cook/Prep Cook

This position is offered within a vibrant and dynamic cafeteria setting that caters to students and staff at a Center that serves three meals per day. The Center is committed to providing nutritious, delicious, and safe meals in an environment that values cleanliness, health, and efficiency. As an integral part of the food services team, the cook is responsible for the preparation and cooking of a wide variety of hot and cold menu items, ensuring that all food meets the highest standards in taste, nutrition, and safety. This role is full-time and offers competitive pay at $21.00 per hour, along with comprehensive benefits including dental insurance, health insurance, paid time off, and vision insurance. This position is based on-site, requiring the employee to work in person alongside a team dedicated to meal excellence and customer satisfaction.

The role involves mastery of multiple cooking techniques utilizing both dry and moist heat methods to prepare regular and modified diet menus that meet established nutritional guidelines. The cook is expected to prepare full meals that require careful coordination and timing of various dishes cooking concurrently to ensure that everything is served hot and at its optimal quality. Attention to detail is paramount, as the cook must plan and execute the cooking process efficiently to deliver complete meals punctually and safely, maintaining food temperatures and hygiene standards at all times.

Daily duties include loading and replenishing hot food tables, distributing food according to a service schedule, weighing ingredients precisely, and preparing fresh fruits and vegetables. The cook also mixes ingredients from scratch for items like soups, broths, gravies, sauces, and puddings, with responsibility for adjusting recipes to improve taste, consistency, and nutritional value. The incumbent performs yield testing of recipes, calculating food quantities required to serve various numbers of people, and adapting recipes accordingly to minimize nutrient loss and food waste.

Operational responsibilities extend to the use of specialized kitchen equipment designed for large-scale food preparation, as well as rapid cooling and storage of prepared food. Kitchen hygiene and orderliness are top priorities; the cook ensures that all food preparation and storage areas are maintained in a clean and sanitized state. The role may also involve overseeing and instructing students engaged in certain kitchen support tasks during shifts, reinforcing teamwork and learning within the culinary environment.

This position further involves administrative aspects such as following instructions provided via cook's worksheets, menus, standardized recipes, meal schedules, and special work orders. Effective planning, coordination, and timing of work assignments are essential to meet the demands of a busy meal service environment. Continuous assessment and adjustment of recipes and cooking processes are required to accommodate changes in portion sizes or meal counts without sacrificing quality or safety.

The work environment features a well-lit kitchen with exposure to heat, steam, cooking fumes, and the challenges of temperature extremes encountered in refrigeration and freezing units. There is a risk of slips on wet surfaces and potential hazards related to handling sharp tools and hot equipment and foods. Physically, the job demands prolonged periods of standing and walking, frequent stooping, reaching, pushing, pulling, and bending. The ability to safely lift and handle weights up to 40 pounds unaided, and occasionally heavier items with assistance, is necessary.

Candidates are expected to have a fundamental knowledge of food preparation principles, including an understanding of the chemical and physical transformations food undergoes during cooking. Competence in the planning required to synchronize cooking times and methods to prepare well-coordinated meals is essential. Knowledge of standard yield testing formulas used to calculate portion costs and adjust recipe ingredients based on serving quantity is critical for maintaining operational efficiency and budget control.

Ideal candidates will bring at least one year of cooking experience, preferably in a restaurant setting, combined with a strong commitment to food safety and sanitation standards. This role offers a fulfilling opportunity for culinary enthusiasts who are proactive, detail-oriented, and passionate about delivering nutritious and enjoyable meals in a structured yet fast-paced environment.