The Cook at Charles T. Sitrin Health Care Center is responsible for all hot food production, baking, and cold food production assignments during their shift. They work under the supervision of the Food Services Manager and are responsible for ensuring food safety, portion control, and maintaining sanitation standards. The role involves preparing meals, storing leftovers correctly, and supervising the dietary department in the absence of the Director of Dining Services or Assistant.

Cook

The Cook at Sodus Rehab & Nursing Center is responsible for preparing meals that are palatable and appetizing in appearance, in accordance with recipes, special diets, and sanitary regulations. This role involves reviewing menus, planning and preparing food, serving meals, and ensuring the kitchen is maintained in a clean and safe manner. The position offers a new hire rate of up to $16.75/hr, a benefits package, and opportunities for professional growth in a family-like team atmosphere.

The Cook at Tarrytown Rehabilitation & Nursing Center is responsible for preparing meals that are palatable and appetizing in appearance, in accordance with recipes, special diets, and sanitary regulations. This role involves reviewing menus, assisting in planning and preparing food, ensuring timely meal service, and maintaining a clean and safe kitchen environment. The position offers a chance to work in a beautifully remodeled office, with opportunities for professional growth and innovative training programs.

As a Cook at Aramark, you will be responsible for preparing a variety of foods according to production guidelines and standardized recipes. This role involves setting up workstations, preparing ingredients, operating kitchen equipment, and ensuring food safety and sanitation. You will have the opportunity to flex your creativity in food preparation, experimenting with different cuisines, flavors, and cooking styles, all while adhering to Aramark's safety policies and procedures.

Cook - ConMed Corporation

As a Cook at The Pines at Utica, you will be responsible for preparing and serving nutritious and flavorful meals while ensuring dietary needs and preferences are met. This role involves high-quality food preparation, presentation, portion control, and maintaining cleanliness and sanitation standards in the kitchen and food storage areas. You will also collaborate with dietary staff to plan menus and accommodate special dietary needs, and manage inventory of food supplies and kitchen equipment.

The Cook at Bassett Healthcare is responsible for preparing food in accordance with federal, state, and local standards, policies, and procedures to ensure quality food service. This role involves hot food preparation, including entrees, soups, vegetables, and garnishes, as well as maintaining cleanliness and safety standards in food storage and preparation areas. The position offers the opportunity to make a significant impact on patient health and well-being in a patient-focused, innovative environment.

Under the direction of the Chef, the Cook II will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods including Breakfast, Lunch, Dinner, and Special Events. This role involves preparing food in accordance with federal, state, and corporate standards to ensure high-quality food service, operating kitchen equipment, and providing service excellence to patients, family members, and co-workers.

Cook II - Occasional - Variable Shifts

Cook II

The Cook Supervisor at The Grand Rehabilitation & Nursing is responsible for the preparation, cooking, and service of a variety of foods, including baking a variety of rolls, cookies, cakes, and pies. This role involves working on the tray line during meal service, general cleaning of the kitchen, and hand washing and sanitizing of pots and pans. The position requires a minimum of one year of experience in large-scale cooking, strong knowledge of large scale and therapeutic food preparation, and the ability to manage the kitchen in the absence of the Food Service Director.

COOK

Cook Supervisor

The Cooks Helper at Milne Point assists in a variety of food preparation duties, including special work projects, cleaning of a food service area, stocking, and serving duties in a commercial kitchen, storeroom, dining, or serving area. This role is crucial for maintaining a clean and organized environment, ensuring food safety and sanitation standards, and supporting the kitchen operations in accordance with NMS' mission, vision, and values.

Remote Cooks Helper - Milne Point

Cooks Helper

As a Line Cook at Red Lobster, you will be responsible for executing delicious recipes to contribute to the extraordinary dining experience for guests. This role involves multi-tasking and following recipes closely to create high-quality dishes. The position emphasizes the importance of cross-training and flexibility, as well as a commitment to seafood sustainability and community service.

Line Cook

As the Sous Chef at Morrison Healthcare, you will be responsible for the successful operation of the Culinary Department for a facility. This includes supervising, preparing, and cooking various food items, developing daily menu items and their preparation and garnishment, and potentially supervising hourly associates. You will work closely with the Executive Chef to develop new menus and assist with ordering, ensuring high-quality food service and adherence to cost controls.

SOUS CHEF

Sous Chef

As a Prep Cook at Red Lobster, you will be responsible for preparing delicious seafood dishes for guests, maintaining a clean and organized work area, and ensuring the correct ingredients are readily available for the culinary team. This role involves food storage, maintaining kitchen cleanliness, and cross-training to work in multiple positions within the kitchen.

Prep Cook

The Line Cook at The Otesaga Resort Hotel is responsible for the daily preparation of food items in various kitchen areas, including the pantry, fry, and/or stations. This role involves cleaning kitchen equipment, organizing produce delivery, and completing a nightly inventory. The ideal candidate will have a minimum of one year of training and/or experience and will be expected to adhere to food safety procedures, restaurant guidelines, and maintain a safe working environment.

The Sous Chef at The Otesaga Resort Hotel is responsible for managing the kitchen in the absence of the Executive Chef and Executive Sous Chef, maintaining cleanliness and maintenance of the facility, and working closely with the Executive Chef to create a productive working staff. This role involves ensuring adherence to sanitation, health, and safety standards, demonstrating strong culinary skills, and managing inventory and food quality.

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Cook Jobs in Ilion, NY Hiring Now

Cook

Cook

Cook

Cook - ConMed Corporation

Cook

Cook

Cook II - Occasional - Variable Shifts

COOK

Remote Cooks Helper - Milne Point

Line Cook

SOUS CHEF

Prep Cook

Line Cook

Sous Chef