• Job Description

  Req#: FULLT007301

  Who We Are

  Founded in 1986, Thomas Cuisine is an award-winning, privately held contract food service company. We advocate the healing power of whole foods and believe in preparing scratch-made cuisine fresh each day. Every Thomas Cuisine team member is an ambassador, carrying out our mission, reflecting our values, and building relationships while "doing the right thing".

  Our partner Kaiser Permanente Fresno is a leading healthcare facility serving California’s Central Valley with high-quality, patient-centered care. As part of one of the nation’s largest not-for-profit health plans, the Fresno Medical Center offers a full range of services—from primary care to advanced specialty treatments—focused on prevention, innovation, and the well-being of the community.

  What’s in it for you

  Benefits:

  Full-time roles include:

  • Comprehensive medical, dental and vision benefits with several plan options to choose from, provided by Blue Cross. HSA and FSA plan available.
  • Generous Accrued Paid Time Off and Leave programs.
  • 401K Retirement Plan-with company match
  • Voluntary Short-Term Disability
  • Holiday Pay on worked Holidays
  • Life Insurance
  • Employee Referral Bonus
  • Access to wellness initiatives, financial planning, behavioral health assistance, and more.

  Wage range: $21

  Must have open availability to work weekends and Holiday's as the schedule varies.

  Your Impact

  Performs a wide variety of tasks and operations to prepare and cook food for patients, residents, employees, others as directed, following standard practices and procedures, and complying with regulatory requirements. Responsibilities include: follows standard recipes, production sheets, tallies and ingredient room sheet to achieve nutritious, high quality, cost effective meals and handles food and equipment in accordance with sanitation and safety practices.

  REPORTING RELATIONSHIPS

  Reports to: Chef and/or Sous Chef

  Supervises: N/A

  ESSENTIAL ACCOUNTABILITIES

  • Reviews menus and assembles all items needed for preparation.
  • Follows standard recipes, production sheets, tallies, and ingredient room sheet to achieve nutritious, high-quality, cost-effective meals.
  • Evaluates food preparation and recommends changes to improve operations.
  • Maintains equipment and cooking area. Follows kitchen opening/closing procedures.
  • Handles food and equipment in accordance with sanitation and safety practices.
  • Orients new Food Service personnel.
  • Reports repairs and maintenance needs to the Supervisor.
  • Meets time deadlines for trayline, cafeteria service, and catering.
  • Utilizes progressive cooking procedures to ensure optimum quality product.
  • Utilizes appropriate garnishing and food presentation techniques to ensure optimum quality.
  • Follows daily prep and pull schedules as indicated in guidelines.
  • Weighs and measures ingredients for the following day's production, keeping food refrigerated as needed and using proper thawing procedures.
  • Documents supply acquisitions appropriately, both when ordering and removing items from the storeroom. Rotates supplies and maintains an orderly inventory at a minimum per level.
  • Ensures safety of food prepared by following safe sanitary food handling practices- hot food hot and cold food cold.
  • Follows specified cleaning procedures for all cooking equipment. Utilizes proper food storage practices- cover, label, and date.
  • Promote teamwork and quality service through daily communication and coordination with other departments.
  • Perform other duties as assigned.

  MINIMUM KNOWLEDGE AND SKILL REQUIREMENTS

  KNOWLEDGE OF:

  • Knowledge of cooking methods and procedures, including various types of preparation and related routines.
  • Familiar with kitchen equipment.
  • Safe food handling practices: handling food, objects, products, and utensils
  • Safe knife/sharp handling skills
  • Communication skills are utilized a significant amount of time when interacting with wait staff, cooks, and supervisors.
  • Foodservice experience with general knowledge of restaurant operations.
  • Basic reading and writing.

  SKILLS IN:

  EXPERIENCE AND EDUCATION

  MINIMUM REQUIRED:

  • High school diploma/ GED
  • Approximately one-year experience in high volume food production, or 3 years’ relevant experience in lieu of education with director approval.
  • Must have knowledge of cooking methods and procedures, including various types of preparation and related routines.
  • Familiar with kitchen equipment.
  • Training in institutional food preparation or equivalent knowledge and skills.

  PREFERRED: -

  LICENSES/CERTIFICATIONS

  MINIMUM REQUIRED:

  • ServSafe Certification, Certified Professional Food Manager (CPFM) or Accredited Food Handler Certificate required within 90 days of hire.

  Our commitment to you

  Thomas Cuisine is an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class. We believe in Diversity, Equity, Inclusion, and Belonging and our mission is to create an inclusive work environment where all employees’ differences are celebrated, their thoughts matter, and everyone feels safe to bring their authentic selves to work.

  REAL Food | Genuine Service | Enduring Relationships

  Equal Opportunity Employer
  This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

• About the company

Notice