Line Cook

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

• 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.

• 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.