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This is a Full-time position in Nampa, ID posted July 20, 2021.

Example of Duties
40 hours per week with 8 hour work days. Kitchen operates breakfast through dinner, 7 days per week.
To coordinate cooking services; prepare, cook, portion, and serve food for daily meals; perform related work.

1. Coordination/work direction.

Ensures menu item quantities are adequate Ensures proper use of standardized recipes Confers with supervisors and dieticians regarding use of leftovers, substitutions, and recipe adjustments May assist with inventory and insure adequate supplies are available to meet daily needs

2. Food preparation.
Prepares meals within guidelines of menu, following standardized recipes, and dietary requirements, and the standards of appearance, taste, temperature, and sanitation Cleans and prepares fresh fruit and vegetables Pans, chops, mixes, breads, and cooks meats Prepares salads and salad dressings Bakes breads, rolls, biscuits, muffins, cakes, cobblers, and cookies Prepares frosting, icing, puddings, fillings, gelatins, and whipped toppings Purees or juices fruits and vegetables Bakes, roasts, stews, fries, and steam-cooks food Prepares cold meats, casseroles, and sandwiches Assists with putting stock away when shipments arrive.

3. Service and sanitation.
Carves and slices portions of food
Applies gravies, sauces, and garnishes
Dishes up servings according to menu combinations or individual diets Ensures cleanliness of cooking and serving areas Maintains sanitation by proper care, cleaning, and storage of equipment and utensils Demonstrates proper use and maintenance of equipment to prevent accidents These positions involve: repeating hand and arm movements for at least four hours at a time; lifting and moving items weighing approximately 50 pounds; standing up to four hours at a time; bending, stooping and working on wet slippery surfaces; and working around extreme heat and steam in the cooking area. May be exposed to extreme cold when working with stock in the freezer.
Minimum Qualifications
Some knowledge of:

Food values, basic nutrition in the preparation of special diets Supervisory practices Good knowledge of:
Methods and materials used to prepare foods for large-scale institutional use Use and care of cooking utensils and equipment Sanitation and safety practices used in food handling and preparation
Performing large-scale quantity cooking
Training others in food preparation and serving Following recipes and menus Calculating volume measurements used in cooking Must be willing to work in a juvenile corrections facility

Cheryl Knox, Dietary Supervisor 208-465-8443 Ext. 124
Don Elliott, Purchasing Agent 208-577-5433

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