Shifts and days vary
What you will do:
Prepares orders for patient, staff, visitors and catering using
standardized recipes and service and/or plating guidelines.
Takes note of variances in recipes and plating guidelines and
communicates issues to the Executive Chef.
Assists customers with orders by answering menu and recipe-related
Keeps abreast of department standards, as well as local, state and
federal agency guidelines as required.
Performs culinary activities such as cold food preparation,
blanching, steaming, boiling, simmering, emulsifying, deep frying
and routine sauteingin the preparation of food; follows regulations
and established standards applicable to personal hygiene and food
preparation, handling and disposal.
Maintains production pars to facilitate smooth execution of the
food service operation for the assigned facility.
Operates, safely and accurately, a variety of commercial food
service equipment, including knives, slicer, thermometers,
measuring utensils, scales toaster, food warmer, chopper, mixer,
blender, steamer, grill, fryer, steam kettle, broiler, gas stove,
microwave oven, slow-cooker and convection oven.
Performs related duties as required.
One year of directly related work experience in the fast-food,
restaurant, hospitality or other culinary environment or venue, or
any combination of education and experience that would demonstrate
attainment of the requisite job knowledge/abilities. Vocational
training courses in large-quantity cooking is strongly
Knowledge of HACCP food handling standards and guidelines, and
industry standards relating to personal hygiene in a culinary
Knowledge of the basic activities/techniques employed in the
preparation of short-order foods.
Knowledge of the application and/or operation of commercial food
service tools and equipment, and the ability to utilize them safely
High School Diploma or Equivalent Previous cooking / culinary
experience Possess a friendly, outgoing demeanor; work well with
customers and associates Follow guidelines concerning guest
services, food and physical safety, maintenance and equipment
cleaning at all times Prepare food items, ensuring consistency and
compliance with recipes, portioning, cooking, and waste control
guidelines Be able to reach, bend, stoop and frequently lift - up
to 50 pounds Possess excellent knife skills, attention to detail,
cleanliness when working Food Handler's Certificate required
ServeSafe Certification required (internal training offered) Drug
screen and background check required
Thomas Cuisine is an award-winning, privately-held contract
foodservice company operating in 18 states and growing. We advocate
the healing power of whole foods. We believe in preparing
scratch-made cuisine fresh each day. Our clients include hospitals,
upscale senior living communities and corporate dining facilities.
Every Thomas Cuisine team member is an ambassador, carrying out our
mission, reflecting our values and building relationships while
"doing the right thing". We seek to make a valuable difference to
those we serve- one nutritious meal at a time
REAL Food | Genuine Service | Enduring Relationships
High School or better