Cook (part-time)

Pendle Hill • Wallingford, PA • 2h ago

See full post here https://pendlehill.org/about/employment/

Pendle Hill is a Quaker study, retreat, and conference center. The Cook shares responsibility for planning and cooking meals for buffet-style service (an average of 40 but up to 100 guests per meal). Meals are prepared from scratch under the supervision of the Dining Services Manager using ingredients often sourced from our organic garden and local suppliers. All cooking staff plan and work as a team with shared responsibilities.

REPORTS TO: Dining Services Manager

DUTIES AND RESPONSIBILITIES:

Assist in planning and preparing 3 meals a day that aim to be healthy, sustainable, and delicious.

Bake bread and prepare refreshments and desserts for meetings as needed.

Set up, introduce, and clean up meal service in collaboration with other staff.

Receive food deliveries and review for completeness and quality and ensure that food is put away according to ServSafe protocol.

Maintain the organization of kitchen, walk-in refrigerator, and storerooms and assist in tracking inventory. Understand and uphold standards for maintenance of health, safety, cleanliness and risk avoidance in the kitchen workspaces, surfaces, equipment, and adjacent areas.

Read and follow provided instructions and schedules for daily meal counts and dietary requests such as dairy or gluten-free.

Implement kitchen policies in cooperation with the Dining Services Manager.

Exhibit warmth, friendliness and receptivity to guests' questions.

Prepare and test recipes on request; and

Other duties as required.

REQUIRED QUALIFICATIONS:

Ability to follow recipes carefully.

A demonstrated ability to work under pressure amid competing priorities, be flexible, and work well in a team.

Working knowledge of nutrition, food allergies, and sustainable food practices.

An understanding of processing and preserving fresh produce.

Ability to lift 50 lbs.

A willingness to work some evening and/or weekend hours.

DESIRED QUALIFICATIONS:

1 - 2 years' experience cooking in restaurants or catering.

ServSafe certification or experience adhering to similar standards.

Some experience in team management or staff supervision

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