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Career Systems Development Corporation

Copy of Cook - Lor

Pay: $19.59/hr

Posted: 3 weeks ago

Location: Loring Cm Ctr, ME (Onsite)

Last Updated: 2 weeks ago

Hours: Full-Time

Expires: 9/16/2026

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Based on Maine data

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What they do

A Cook prepares food in a restaurant or institutional kitchen. May be responsible for a specific station or type of food preparation in a larger kitchen, or specialize as a short-order or fast-food cook. May prepare meals in private homes, or cater parties.

$38,455 / year median in Maine

-4% projected decline

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Job Description

Description Job Summary:

Responsible for preparing center meals, establishing menu, and determining quantities of food needed. Promotes an environment of customer service, hospitality, and student satisfaction.

Duties/Responsibilities :

Must create and sustain positive working relationships with co-workers. Adheres to all PRH and CSDC policies and procedures, and the Center Operating Procedures. Ensures that all food handling, food storage, and area cleanliness complies with all state, local, and company codes and standards. Prepares daily center meals and ensures that they are ready to serve according to schedule. Ensures meals are wholesome and appetizing. Maintains inventory of foodstuffs and requests additional food as necessary. Assists in preparing weekly and monthly food service reports. Assists in cleaning and maintaining kitchen and dining areas. Maintains daily record of food costs and amount of food used. Assists in serving meals. Reports on unsafe of unsanitary conditions in the kitchen/dining area. Checks morning report daily to gage amount of food that needs to be prepared. Ensure leftover foods are properly covered, stored, and date and time clearly marked. Directs work of students who are assigned. Keeps accountability of all knives during shift. Attends staff training sessions as required. Performs other duties as assigned.

Available Hours:

Sunday thru Thursday - 10:00 Am to 7:00 PM $19.59 Per hour

Requirements Qualifications:

Minimum :

High school graduate or equivalent. One year's experience in institutional food preparation.

Preferred :

Certificate of completion from a culinary/food service training program, or an Associate's degree in Culinary Arts. Two or more years' experience in addition to ServeSafe certification.

Knowledge :

Knowledge of all aspects of food preparation, cooking and good nutrition, well-developed habits of personal cleanliness and hygiene, must meet State or local food handling requirements, whichever are more restrictive, must obtain and maintain CPR/First Aid certificates.

Physical Requirements:

Frequently Standing Walking Seeing Hearing Speaking Occasionally Sitting Bending Stooping Squatting Flexibility Seldom Climbing Lifting 50 pounds Carrying Kneeling Pushing/Pulling Running Driving