Cook

About NEXDINE Hospitality NEXDINE Hospitality’s family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Job Details Position: High Volume Cook Location: Westborough, MA 01581 Shift/Schedule: Sunday‑Thursday or Tuesday‑Saturday Hours Per Week: 40 Starting Pay Rate: $18‑$20 Pay Frequency: Weekly – Direct Deposit Benefits Generous Compensation & Benefits Package Health, Dental & Vision Insurance Company‑Paid Life Insurance 401(k) Savings Plan Paid Time Off: Vacation, Holiday, Sick Time Employee Assistance Program (EAP) Career Growth Opportunities Various Employee Perks and Rewards No Late Nights – Out by 7 pm! Job Summary The Cook reports to the Chef or Chef Manager and is responsible for preparing and serving breakfast, lunch, and/or catered events. The Cook may be required to operate equipment, including but not limited to an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef's knives. Representing not only the client but NEXDINE as well, the Cook must exhibit excellent customer service in all aspects of the job. Key Responsibilities Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food‑handling practices. Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, roasters, and other equipment. Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, rotating stock and following food company labeling & dating procedures. Monitor, cook and prepare foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or utilization of food thermometers. Prepare stations according to company guidelines. Bake, roast, broil, and steam meats, fish, vegetables, and other foods. Season, weigh, measure, and mix ingredients according to recipes with guidance from supervisor, using various kitchen utensils and equipment. Wash, peel, cut and seed fruits and vegetables for consumption. Carve, trim and prepare meats and seafood for hot or cold service. May bake breads, rolls, cakes, and pastries. May wash pots, pans, dishes, utensils, or other cooking equipment. Compile and maintain records of food usage. May assist with inventory. Follow food specification amounts provided by supervisor; assist in forecasting preparation needs. Prepare and serve food to customers in a timely manner. May assist in supporting culinary staff at numerous stations as directed. Communicate with supervisor regarding kitchen equipment/supply needs. Adhere to and promote company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity. Provide excellent customer service, including being attentive, approachable, greeting and thanking customers. May perform other duties and responsibilities as assigned. Work Environment This job operates in a kitchen environment where employees may be exposed to and/or required to operate equipment, including but not limited to an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives. The employee is frequently exposed to heat, steam, fire and noise. Physical Demands Successfully performing the essential functions requires the employee to sit, reach, bend, kneel, stoop, climb, and push, pull & lift items weighing 40 pounds or less. Employees may be required to stand for long periods of time. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. #J-18808-Ljbffr