New

Cook

22nd Century Technologies, Inc.
$16.50 /hr. without benefits
United States, Delaware, Smyrna
Apr 21, 2025
Job Title: Cook Location: Smyrna, DE 19977 Pay Rate: $16.50 /hr. without benefits Job Duration: 6+ Months Work hours: 10:00am - 6:00pm; Weekends/Holidays Required Job Description: The Cook is responsible for all preparation of daily meals for the Food and Nutrition Services Department. You will ensure all meals are prepared by following the production cycles, recipes, and Delaware Food Code at all times. Within this role, you will document food temperatures for daily menus and complete production sheets also. You'll monitor quality control daily as well as compliance with safety/sanitation in the department warehouse, storeroom, and kitchen to comply with the Delaware Food Code. Essential Functions: Essential functions are fundamental, core functions common to all positions in the class series and are not intended to be an exhaustive list of all job duties for any one position in the class. Since class specifications are descriptive and not restrictive, incumbents can complete job duties of similar kind not specifically listed here. Applies food service principles, practices and methods governing food preparation activities such as food handling, proper storage and temperature control, cleaning of kitchen equipment and utensils to comply with safety and sanitary standards. Complies with applicable state and federal rules and regulations. Operates various commercial kitchen equipment such as dishwashers, ovens, toasters, meat slicers, choppers, deep fryers, food processors, steam pots, blenders, and mixers. Prepares and cooks a variety of food items by baking, frying, and broiling, gathering and measuring ingredients according to standardized menus/recipes and dietetic guidelines. May prepare requisitions for food items and other needed supplies. Adends Department approved training programs. Job Requirements Applicants must have education, training and/or experience demonstrating competence in each of the following areas: Six months experience in institutional or commercial cooking and baking. Knowledge of proper safety, storage and sanitation standards for food items.