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.
