Sign-on bonus $500.00
Attention all Cooks and Chefs! We have great and rewarding job opportunities where you can “have a life,” too. Unlike the 80 or more hours per week required in the restaurant industry, our Cooks and Chefs work a 40-50 hour per week schedule which gives them plenty of time for family, recreation, and hobbies. With 6 campus locations in Arizona, and growing, we are looking for Cooks and Chefs who want to work for a company where their work is greatly appreciated by their organization and our campus residents and yet still have life balance.
Are you looking for a company that offers outstanding benefits including: medical, dental, vision, short-term and long-term disability as well as tuition discounts and more than 2 ½ weeks of time off in the first year? Have you been looking for a company where you will get a consistent number of hours and competitive wages with opportunities for advancement and growth? Look no further than the Fellowship Square Christian Care Companies with 6 current locations in Arizona.
Prepare quality items on the menu daily in accordance with federal, state, and local standards, guidelines and regulations, as well as our established policies and procedures, as directed by the Chef/Kitchen Manager.
Sign-on bonus $500.00 ( $100 on first paycheck, 30days $200 & 6 month $200)
Communicate with supervisor, peers, and wait staff and run the serving line accurately. Follow regulations for safe handling of food and service items. Prepares foods according to prescribed sanitation standards, standardized recipes, using standard portion sizes. Keep inventories of cold foods, and list foods to be ordered. Ability to use equipment and materials carefully, and in a safe manner, following correct operation and cleaning procedures.
Must hold a current Arizona Food Handlers Sanitation card. HS Diploma or GED preferred and preferably have a course in food production, sanitation, and safety. Vocational or technical education desirable. Must understand, speak, read and write fluent English. Have at least two years in institutional cooking. If experience is lacking, on the job training must be received until adequate experience is obtained. Must be able to lift at least 50 lbs.