Pine Street Inn is looking for a Swing Cook to join their team. This position is primarily responsible ensuring that all meals are prepared and are shipped in accordance with the specifications, standards and practices of the department. In addition to shipping meals, this position is involved in the preparation, production, set up and service. At times, the Swing Cook may be called upon to work on foods for catered events.
This individual is exposed to the production of breakfasts, lunches, dinners and catered events and functions. The Swing Cook is expected to be involved int he planning, prepration, portioning and packaging of all foods on the days s/he is scheduled to be here. This position works and interacts closely with all food service personnel, the Food Services Training Program (FSTP) students and volunteers.
In the absence of a manager, the cook may responsible for directing the kitchen associates, students, and drivers on duty; ensuring that the production, service and delivery goals are achieved.
- High school diploma or equivalent certification. ServSafe and/or Sanitation Certification
- Experience shipping meals to various sites in varying quantities and variety is critical in this position. A minimum of three years food service experience in institutional cooking, catering, kitchen and/or food service operations.
- They are looking for an individual who is punctual, is compassionate and has a good disposition, is flexible, pays attention to safety, is professional and shows initiative. Also important is someone who is focused on job quality and continued improvement, is tolerant, and is committed to department unity and teamwork.
- Must be able to stand for long periods of time. Must be able to lift at least fifty pounds of weight, bend, stoop, and access walk-ins (refrigerators and freezers) for extended perios of time.
- This individual spends most of his/her time on food service operations working directly with staff in the kitchen and during the service of meals. It requires someone who is able to stand on his/her feet for extended periods of time while preparing large volumes foods, sometimes as many as 1,200.