Cook, Non-Residential

Job Description: Cook, Non Residential: non-exempt, full-time; on average 40 hours per week. Reports to Executive Chef/Executive Sous Chef. The Omega Kitchen is a large full-scale food production facility. It produces up to 2500 mostly plant-based meals per day as well as a breads and desserts for both the Dining Hall and Café. Cooks are responsible for the production and execution of all meals and the necessary components. This will be done with support from the Executive Chef, Executive Sous Chefs and Sous Chefs. It is the Cook's responsibility to maintain a clean and safe kitchen at all times. This includes following New York State Department of Health codes, as well as all H.A.C.C.P. regulations for storage and cooling. Assist the Sous Chef and other Cooks in the preparation and production of individual meals (this could mean breakfast, lunch, dinner, garde manger, or prep). Ability to be flexible in learning every station and all areas of production need to produce every item for all meals. Prepare food for meals. Label and store prepared items in proper location. Providing creative input about meals. Provide support to other kitchen stations as needed. Work with knives, equipment with moving blades, open stovetop flames, hot ovens, steam and oil. Other duties as assigned by Supervisor. This position functions in Omega's Kitchen/Dining Hall on the Omega Campus. This is a full-time position, 40 hours a week. Weekend and evening availability are required. Schedules may vary based on operational needs, and flexibility is essential to ensure adequate coverage during peak times and events. Ability to frequently move items that weigh 30-50lbs for various needs. Ability to remain in a stationary position 50% of the time Ability to traverse a hilly campus in diverse weather conditions Ability to position self to perform diverse job tasks as necessary Ability to communicate information and ideas so that others will understand. Must be able to exchange accurate information in these situations. Ability to workin a constant state of alertness and safe manner. Ability to observe details at close range. 1 year of professional kitchen experience. Knowledge of plant-based cuisine. Timely, reliable and service oriented individual. Excellent interpersonal skills. Team player. Alignment with Omega's mission, goals and core values. Compensation Seasonal staff work full-time for six months, between early-May through late-October. Seasonal staff receive a compensation package that includes: Wage One delicious meal during each work shift Access to Omega's staff benefits This compensation package is at minimum equivalent to the New York State minimum wage. Omega Institute for Holistic Studies, Inc. ("Omega") is an equal opportunity employer and complies with all applicable federal, New York State, and local laws. We celebrate diversity and are committed to creating an inclusive environment for all. As a community of learners, we are committed to putting our organizational aspirations into practice, as outlined in our Justice Equity Diversity Inclusion (JEDI) Statement. Omega strictly prohibits and does not tolerate discrimination against employees, applicants, or any other covered persons because of actual or perceived race; color; creed; age; religion; national origin; citizenship status; sex (including pregnancy, childbirth, and related medical conditions); gender (including gender identity); sexual orientation; disability; marital status; partnership status; familial status; status as a victim of domestic violence, stalking, or sex offenses; genetic predisposition; veteran's status; military status; or any other basis protected under applicable federal, state, or local laws, regulations, or ordinances. All Omega employees, other workers, and representatives are prohibited from engaging in unlawful discrimination. This policy applies to all terms and conditions of employment, including, but not limited to, hiring, training, promotion, discipline, compensation, benefits, and termination of employment.