Rate of Pay: $18.00-22.00

Schedule: Monday - Friday (7:00am-2:00pm)

Hours: 32 (Part-Time Plus)

Location: Corvallis, OR

Properties: Samaritan Village 

Benefits: Medical, Dental, Vision, Rx, PTO, 11 Paid Holidays, Short- & Long-Term Disability and Life Insurance, Employee Assistance Program. Accident/Cancer Plan, Medical and Dependent Care Flex Benefit

The prep-cook is responsible for preparing food to be served, complying with all applicable sanitation, health, and personal hygiene standards and following established food production programs and procedures. The prep-cook is responsible for appropriate use of facility supplies and equipment to minimize loss and waste.

Essential Duties and Responsibilities

1. Prepare food served using established production procedures and systems.*

2. Set steam table; serve or ensure proper serving of food for tray line or dining room.*

3. Comply with established sanitation standards, personal hygiene and health standards; observe proper food preparation and handling techniques.*

4. Store food properly and safely, marking the date and item.*

5. Report necessary equipment repair and maintenance to supervisor.*

6. Correctly prepare all food served following standard recipes and special diet orders.*

7. Apportion food for serving.*

8. Keep work area neat and clean at all times; clean and maintain equipment used in food preparation.*

9. Regular and reliable attendance during scheduled hours*

Perform other duties as assigned.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience

Some classes in a cooking related program or six months to one year related experience and/or training; or equivalent combination of education and experience.

Certificates, Licenses, Registrations

Valid Driver’s License, insurance, and ability to obtain and maintain a state applicable food handler’s card.

Travel is required for in-person classes and our annual education conference.

Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; and talk or hear. The employee is frequently required to stand. The employee is occasionally required to sit. The employee must regularly lift and/or move up to 50 pounds and occasionally lift and/or move more than 100 pounds.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

This job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives. The employee is frequently exposed to heat, steam, and fire. The noise level in the work environment is usually moderate