Line Cook

At The CORE Institute, we are dedicated to taking care of you so you can take care of business! Our robust benefits package includes the following:

• Competitive Health & Welfare Benefits


• Monthly $43 stipend to use toward ancillary benefits


• HSA with qualifying HDHP plans with company match


• 401k plan after 6 months of service with company match (Part-time employees included)


• Employee Assistance Program that is available 24/7 to provide support


• Employee Appreciation Days


• Employee Wellness Events


• Closed holidays

 Qualifications

• High school diploma/GED or equivalent working knowledge preferred.


• Current Food Handler’s Card required.


• Three years of experience in food service, including experience as a line chef, restaurant cook, or prep cook is required.


• Previous healthcare industry preferred.

Essential Functions

• Set up and stock stations with all necessary supplies.


• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces).


• Makes recommendations for menu options to the Dietary Manager and further recommends products for ordering.


• Exercises good judgement and planning in food volume production to prevent waste or product shortages.


• Stock inventory appropriately.


• Answer, report and follow executive chef’s (or designee) instructions


• Cook menu items in cooperation with the rest of the kitchen staff.


• Follow standards for food production and portion controls.


• Ensure that food comes out simultaneously in a high quality and timely fashion.


• Ensure the quality of the food by tasting and smelling to ensure palpability and flavor conformity.


• Visit patients to provide menu options and recommendations when needed.


• Arrange the presentation of special foods required by patient’s special dietary needs.


• Serves meals on patient trays (when needed) using the appropriate dietary and nutritional requirements while assuring that the presentation is attractive and appetizing.


• Clean up station and take care of leftover food.


• Assist in the proper storage of food and departmental cleaning requirements.


• Comply with nutrition and sanitation regulations and safety standards.


• Inspect equipment and service area to ensure that sanitary standards are compliant.


• Maintain proper sanitation and food handling standards in accordance with regulatory bodies.


• Participate in all Dietary Department inspections with pertinent agencies.


• Maintain a positive and professional approach with coworkers and customers.


• Other duties as assigned.