Prep Cook works effectively as part of the culinary team, primarily responsible for, but not limited to, completion of all tasks related to setting up and breaking down of culinary stations and preparing mise en place and ingredients so that recipes can be executed for events or outlets in accordance with property standards and adhering to all food safety and sanitation regulations. PRIMARY JOB DUTIES AND RESPONSIBILITIES : Completing all tasks, in order, on the prep list from the Head Chef or other kitchen manager Labeling and stocking all ingredients on easily accessible shelves Washing, chopping and sorting ingredients like fruits, vegetables and meats Measuring quantities of seasonings and other cooking ingredients Parboiling food, reducing sauces and starting first steps in various dishes Cleaning dishes, washing cooking utensils and cookware, taking out the trash and sanitizing kitchen Adhering to all relevant nutrition and sanitary regulations and standards Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply Prepare and set up station to ensure execution of daily service ADDITIONAL JOB DUTIES AND REQUIREMENTS : Collect and transport all supplies needed for the shift and set up of station including, but not limited to food product, equipment and supplies, etc. Follow food preparation production schedule Food preparation of meats / poultry / game / fish, vegetables and fruits to include : Wash, peel, cut and seed vegetables and fruits; Weigh and measure ingredients; Methods of combination : stir, mix, whip, bread, etc.; Basic Cooking to include but not limited to : reducing sauces, parboiling food, etc; Preparation of simple dishes to include but not limited to salads; Maintain cooking temperature, product cooling and labeling Monitor and maintain cleanliness, sanitation and organization of work area, station, equipment and utensils before, during and after shift, ensuring par levels of ingredients and equipment are available and practicing clean as you go Maintain prep work throughout shift Distribute supplies, utensils and portable equipment Execution of proficient knife skills Use of a variety of culinary equipment including but not limited to the following equipment : pasta maker; tilting steam kettle; tilting braising skillet; pressureless steamer; deep fryer; mobile, rotary and convention ovens; griddles; burners; salamander; buffalo chopper; electric mixers; electric slicers; bain marie heaters; scales; wok Adhere to and maintain all food storage, labeling and handling procedures Adhere to and maintain all food quality and nutritional standards Works professionally with fellow staff and team leaders with a team minded approach Attend pre-shift meetings before events to learn shift details, including property and guest expectations Attend and participate in all required staff meetings Perform end of shift cleaning and restocking tasks and breakdown of station Return all food and beverage items, and supplies to the proper area and ensure work area is clean and neat, prior to finishing the shift and departing Communicate with colleagues when taking over and finishing each shift Maintain high standards of presentation, culinary supply quality, safety and cleanliness Use proper kitchen safety protocols food preparation (storage, transportation, preparation, etc) and equipment usage Ability to read and understand documents such as safety rules, Banquet Event Orders (BEOs), operating and maintenance instructions and procedure manuals Ability to compute basic mathematical calculations Excellent customer service skills Ability to follow directions and work in a team environment Perform any other reasonable duties as requested by the leadership team Follow all company and safety and security policies and procedures; report any maintenance problems, safety hazards, accidents, or injuries; complete safety training and certifications; properly store flammable materials Ensure compliance with hotel policies, procedures, and standards with self and colleagues Ensure uniform and personal appearance are clean and professional Maintain confidentiality of proprietary information Embody our brand and service pillars REPORTING RELATIONSHIPS Reports to the Executive Chef and culinary leaders. Dotted line reporting relationship to the Food & Beverage management team. DEPARTMENTAL REQUIREMENTS : Excellent communication and listening skills. Ability to clearly and effectively communicate in English with service team. Ability to speak effectively before groups of customers or staff members and ability to respond to and creatively resolve guest inquiries and complaints Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form Ability to remain flexible and adaptable Ability to work in a fast-paced environment Ability to follow all safety regulations and property standards Ability to follow all food and safety regulations and property standards Ability to lift and / or move up to 25 pounds frequently and 50 pounds occasionally. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus While performing the duties of this job, the staff member is regularly required to stand; use hands / fingers; to grasp, perform fine manipulation, handle, or feel objects, reach with hands and arms; talk; hear and smell. The staff member is frequently required to walk, kneel, or crouch; reach above shoulder level and must possess the ability to stand for long periods (more than 8 hours). May be exposed to extreme temperatures, dust, dampness, height and moving machinery The performance of this position may occasionally require the use of personal protective equipment Flexibility to meet the demands of a 24-hour operation. Due to the nature of the hospitality industry, staff members may be required to work varying schedules, including holidays and weekends to accommodate the business and demands of the property PREFERRED : Culinary Culinary arts education, certification or degree. Food Handling Certificate

Overview FutureCare Capital Region located in Landover MD is hiring Cooks to join the team! At FutureCare our Cooks work as an integral part of the nutrition department to ensure our residents are receiving the proper care and nutrition to promote good health and well-being. Recognized as a member of the department management team, our Cooks will lead, supervise, organize, and direct the delivery of proper nutrition and other food services throughout the facility. Voted 11 years in a row as a Top Workplace , FutureCare stands out as a leader in managing health care delivery across a continuum of care. We offer a Competitive Salary, Excellent Benefits Package, Flex / Advance Pay, Tuition Reimbursement, Career Growth Ladder, Employee Assistance, and a 401K Plan. Responsibilities Handle and prepare food in a sanitary manner Prepare food which is palatable and appetizing in appearance Keep your work area clean and sanitize work area after food preparation Follow written menus and recipes. Understand and be able to prepare therapeutic diets Makes appropriate menu substitutions when necessary. Monitors shortages and excesses of food and supplies; informs immediate supervisor Be responsible for avoiding food waste Assume responsibility for meeting meal schedules Work cooperatively with food service staff and other departments Qualifications High school graduate or equivalent Culinary degree or certificate from an accredited institution preferred Minimum 2 years of culinary experience in a skilled nursing facility Ability to lead and supervise individuals Sufficient mathematical skills for the conversion of recipe quantities Ability to follow verbal and written instruction, particularly recipes Basic knowledge to properly utilize and clean production equipment Awareness of efficient and appropriate utilization of leftovers. Knowledge of food service sanitation and proper food handling practices Excellent communication and customer service skills Ability to provide supervision for a group of employees : dietary aides and porters Basic understanding of modified diets Knowledge of general sanitation and proper food handling practices Ability to provide guidance and direction to new employees Ability to deal with people in a tactful, diplomatic and respectful manner

Alaris Health at Belgrov, a 120 bed-skilled nursing Center in Kearny, New Jersey, seeks a cook who is responsible for preparing and cooking a wide variety of foods for residents, employees and visitors. Additional responsibilities include : diligently following menus and special diet instructions as prescribed by the attending physician preparing food according to recipes, therapeutic diets and cooking schedules to meet mealtime schedules ensuring that residents and families receive the highest quality of service in a caring and compassionate atmosphere that recognizes the individuals’ needs and rights. JOB REQUIREMENTS : Ability to read, write, speak and follow written and verbal directions in the English language High school diploma or equivalent is preferred Experience in institutional food handling is preferred

Located within the kitchens of LTH at the Eventi Hotel, we are a dynamic and talented group of professionals who love food and strive to provide the very best seasonal dishes to our guests. We are looking for a dedicated cook to join our kitchen team at night working the pasta station! All our pasta is made in house and L'amico offers a varied menu of made to order Italian dishes. Our open kitchen uses wood ovens to prepare dishes in the view of our guests. Additional hours / shifts are potentially available for the right candidate during the week at a different station or venue in our operation. Under the direction of famed Chef Laurent Tourondel, you will have the opportunity to grow and learn from some of the finest culinary professionals in the city. Our kitchen offers both exciting challenges and rewards! Also check out the Eventi Hotel, along with our sister restaurant the Vine and Second., our event venue. Featuring an American menu with Italian influences, L’Amico honors the food of both Executive Chef Laurent Tourondel’s past and present inspired by both his upbringing in the European countryside, and a career spent reimagining and redefining American cooking and classics.

The Cook provides high-quality food preparation by ensuring the nutritional needs of the youth are met while keeping up to code with the Department of Health regulations. Maintaining quantity control while not sacrificing the needs of the youth. Maintaining the cleanliness of the kitchen, dining area, and all equipment. Serves food to youth and staff with absolute respect and kindness. Responsibilities : Preparation of daily menu in advance to be reviewed and approved by the Director of Food Services that meet all the nutritional requirements. Ensure that all kitchen operations are managed within Health Department, USDA, and Foodbank guidelines and regulations. Remains aware of the change in the census to provide adequate food portions to serve both youth and staff. Weekly inventory of food products and keeps the Director of Food Services informed of any needs. Orders, receives, and inspects food supplies, reports any discrepancies, and makes adjustments as necessary. Prepares meals by employing methods that meet the proper health and sanitation guidelines, utilizing gloves, hats, aprons. Consistently maintains and ensures the cleanliness of all kitchen equipment by accepted methods of sanitation established by Health Department standards. Monitors and controls access to sanitize areas of the kitchen. Serves youth and staff with absolute respect and unconditional love. Works collaboratively with other kitchen staff. Engages with outside licensing or governing agencies when necessary in a professional manner. Attend training and meetings as determined by the supervisor, which may include but is not limited to our philosophy of care and food safety training. Assist as needed with special events and fundraising affairs which may be conducted outside the normal work schedule. Must be available to work the following schedule : Tuesday, Wednesday, Thursday, Friday, and Saturday from 9 : 00 am-2 : 00pm. Qualifications : 2-3 years of professional kitchen experience. Thorough knowledge of food preparation equipment and cleaning materials. NJ Food Handling Certificate. Ability to lift heavy objects to 50 pounds. Ability to stand for long periods. Ability to work a flexible schedule. Benefits : Medical Medical Dental Vision Paid Time Off (Holidays, Vacation, Sick, Personal) 403B Retirement Plan Free Meals