Cook - Ingredient Control

Benefits

Parental leave

Not verified

Non-birth-parent leave

Not verified

Family-building benefits

• Fertility benefits: Not verified
• Adoption assistance: Not verified
• Surrogacy assistance: Not verified

Mental health support

Not verified

Relocation assistance

Not verified

Childcare support

Not verified

Learning budget

Not verified

Verification

Not verified

Salary

Not verified

401(k) match

Not verified

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Market context

U.S. role benchmark (BLS OEWS)

$54,964 U.S. median for this role

Projected growth (BLS Employment Projections)

-1.7% - Decline

Matched to SOC 41-2031 - Retail aggregate by role bucket.

Source: U.S. Bureau of Labor Statistics, OEWS, May 2024 and Employment Projections, 2024-2034.

Role

Role function

Retail From the posting source

Seniority

Mid From the posting source

Schedule

Shift type

Not verified

Weekend work

Not verified

Application

Cover letter

Not verified

Assessment

Not verified

Deadline

Not stated

Where they hire

Hires in: CO From the posting source

About this role

Cook - Ingredient Control Aurora, Colorado Summary This Cook - Ingredient Control position is in the Nutrition and Food Service (NFS) of the VA Eastern Colorado Health Care System at Aurora, CO. The primary purpose of the position in addition to preparation of regular or special diet foods and meals is to receive, store, scale, organize distribute and take inventory of subsistence and supply in the kitchen and where subsistence and food supplies are stored. Work may be non-routine and requires knowledge and judgement. Duties Major duties and responsibilities include but are not limited to: Weighs, measures, assembles ingredients for regular and modified diets. Maintains clean and sanitary conditions in all storage areas. Routinely cleans walk-in coolers, freezers, and dry storage areas. Works independently to prepare and cook a variety of items including regular and therapeutic diet (diabetic, low sodium, low protein, gluten free, etc.) entrees and dessert items. Uses a variety of methods to prepare meats, fish, and poultry including broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grilling. Plans foods for bulk production according to forecast reports and production worksheets. Gathers test data to assist management in making purchasing and menu pricing decisions. Communicates to appropriate personnel when stock items are low, items are close to expiration dates or items show signs of damage. Follows menus, production sheets and recipes to prepare items in the quantity needed. Combines ingredients according to recipes to produce quality food items, minimizing preparation time and food waste. Requisitions items in accordance

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