MMBBH Kitchen Cook

CURRENT EMPLOYEES, CONSULTANTS, AND AGENCY PARTNERS:
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Cook assigned a quantity of Southern regional food (meats, vegetables, breads, desserts) for up to 320 guests a day up to a 7 day a week operation while maintaining a clean/organized kitchen environment. Cook high quality food in large quantities. Maintain cleanliness of kitchen during cooking and after meal service along with washing kitchen dishes, pots and pans; must help to achieve TN Health inspection score of a 100. Maintain inventory/orders and receives food products. Keep storage of food organized and labeled in the storage room/cooler/freezer. Ability to open/close kitchen daily.

Prior e xperience in quantity cooking for at least 1-2 years; can cook and prep all menu items; culinary training helpful but not required. Must have TN Safe Service training or be able to complete within 6 months of start ing the position. Good interpersonal skills and ability to operate in a kitchen teamwork environment. Ability to lift up to 50-80 pounds. Ability to read and follow recipes. Ability to work any shift, overtime and weekends as required. Ability to work in a standing position for long periods of time. Must maintain a clean and neat appearance.

Requisition Type:
Employee Management Level:
Operations Global Job Level:
T1 Number of Openings Available:
1