Cook

Interested in making a difference in young adults’ lives between the ages of 16-24? If so we may have the perfect job for you.

Job Corps is a government-funded, no-cost education and vocational training program administered by the U.S. Department of Labor that helps socioeconomically disadvantaged youth. We strive to fulfill this mission by following our Core Values of Safety, Individual Accountability, Respect, Integrity, Growth and Commitment.

Come and surround yourself with talented and professional individuals who have also taken the next step of making a difference in someone’s life.

You would not only have a great and dedicated team to work with, but you may also be eligible to take advantage of a comprehensive benefits plan which includes medical, dental, vision, life insurance, 401(k), legal and PTO.

Schedule: Monday-Friday 5am-1:30pm (Rotate working every 4th weekend)

Duties/Responsibilities:

• Must create and sustain positive working relationships with co-workers.
• Ensures that all food handling, food storage, and area cleanliness complies with all state, local, and company codes and standards.
• Prepares daily center meals and ensures that they are ready to serve according to schedule.
• Ensures meals are wholesome and appetizing.
• Maintains inventory of foodstuffs and requests additional food as necessary.
• Assists in preparing weekly and monthly food service reports.
• Assists in cleaning and maintaining kitchen and dining areas.
• Maintains daily record of food costs and amount of food used.
• Assists in serving meals.
• Reports on unsafe of unsanitary conditions in the kitchen/dining area.
• Checks morning report daily to gage amount of food that needs to be prepared.
• Ensure leftover foods are properly covered, stored, and date and time clearly marked.
• Directs work of students who are assigned.

Minimum: High school graduate or equivalent. One year’s experience in institutional food preparation.

Preferred: Certificate of completion from a culinary/food service training program, or an Associate’s degree in Culinary Arts. Two or more years’ experience in addition to ServeSafe certification.

Knowledge: Knowledge of all aspects of food preparation, cooking and good nutrition, well-developed habits of personal cleanliness and hygiene, must meet State or local food handling requirements, whichever are more restrictive, must obtain and maintain CPR/First Aid certificates.

PM22