Food Service Worker Salary at Choctaw Nation BETA

Morrison Healthcare + We are hiring immediately for a full time FOOD SERVICE WORKER position. + Location: Alliance Health Durant - 1800 University Boulevard, Durant, OK 74701 Note: online applications accepted only. + Schedule: Full time schedule. Monday - Friday and weekends, hours may vary. More details upon interview. + Requirement: Experience preferred. Willing to train! + Pay Rate: $15.00 per hour. Make a difference in the lives of people, your community, and yourself. Join a culture of opportunity with Morrison Healthcare. Our careers are filled with purpose and empower you to transform healthcare experiences. Take a look for yourself at the Power of Food (https://cg.widen.net/s/5rx27jq6sh/power-of-food-_60) ! Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 806 hospitals and healthcare systems. Morrison uses the Power of Food to create personalized dining experiences for patients and in their cafs to advance

Starting Hourly Rate / Salario por Hora Inicial: $15.00 USD per hour ALL ABOUT TARGET As a Fortune 50 company with more than 400,000 team members worldwide, Target is an iconic brand and one of America's leading retailers. Working at Target means the opportunity to help all families discover the joy of everyday life. Caring for our communities is woven into who we are, and we invest in the places we collectively live, work and play. We prioritize relationships, fuel and develop talent by creating growth opportunities, and succeed as one Target team. At our core, our purpose is ingrained in who we are, what we value, and how we work. It's how we care, grow, and win together. ALL ABOUT GENERAL MERCHANDISE Experts of operations, process and efficiency who enable a consistent experience for our guests by ensuring product is set, in-stock, accurately priced and signed on the sales floor. The General Merchandise and Food Sales team leads inbound, outbound, replenishment, inventory accuracy,

**Job Purpose or Objective(s):** The Lead Line Cook (Cook 3) is an advanced experienced level position responsible for providing high-quality, fresh food to guests at eating establishments. You will report to the Sous Chef of your Venue. **Primary Tasks:** 1. You will prepare all soups, stocks, and sauces. 2. Maintain supplies of food, cleaning supplies, and other food preparation supplies. 3. Train and monitor cooking staff. 4. Conduct end of shift tasks including checking temp logs and ensuring kitchen is prepared for the next shift. 5. You will cook food by char-broiling, poaching, deep frying, pan-frying, saut, roasting, griddling, and par-cooking. 6. Monitor quality of food being served. 7. Prepare multiple ingredients including washing, chopping, slicing, and peeling of fruits and vegetables. 8. Follow standardized recipes and methods to prepare meals that are cooked, tasty and visually appealing. 9. Follow established food preparation procedures and converted portion guidelines

**Job Purpose or Objective(s):** The Cook 2 is an experienced level position responsible for providing high-quality, fresh food to guests at eating establishments. You will report to the Sous Chef. **Primary Tasks:** + You will cook food by char-broiling, poaching, deep frying, pan-frying, saut, roasting, griddling, and par-cooking. + Monitor quality of food being served. + Prepare multiple ingredients including washing, chopping, slicing, and peeling of fruits and vegetables. + Follow standardized recipes and methods to prepare meals that are cooked, tasty and visually appealing + You will taste food before serving and provide garnishes for food plates. + Follow established food preparation procedures and converted portion guidelines to control waste levels. + Practice proper food storage and follows suitable food serving temperatures. + Maintain a safe, sanitary, and organized work environment by practicing proper housekeeping procedure cleaning while working. + Set-up, service, and

Prepares, presents and serves food as needed. Essential Duties and Responsibilities: Performs prep work such as washing, peeling, cutting and seeding fruits and vegetables. Weighs and measures designated ingredients. Carries pans, kettles and trays o Food Service, Worker, Food, Benefits, Restaurant, Retail, Insurance

**Job Purpose or Objective(s):** The Cook 2 is an experienced level position responsible for providing high-quality, fresh food to guests at eating establishments. You will report to the Sous Chef. **Primary Tasks:** + You will cook food by char-broiling, poaching, deep frying, pan-frying, saut, roasting, griddling, and par-cooking. + Monitor quality of food being served. + Prepare multiple ingredients including washing, chopping, slicing, and peeling of fruits and vegetables. + Follow standardized recipes and methods to prepare meals that are cooked, tasty and visually appealing + You will taste food before serving and provide garnishes for food plates. + Follow established food preparation procedures and converted portion guidelines to control waste levels. + Practice proper food storage and follows suitable food serving temperatures. + Maintain a safe, sanitary, and organized work environment by practicing proper housekeeping procedure cleaning while working. + Set-up, service, and

**Job Purpose or Objective(s):** The Cook 1 is an entry level position and works under the guidance of the Sous Chef to maintains standards established by the Executive Chef for the preparation and presentation of food in their assigned kitchen. This includes preparation. Tasting, presentation, and sanitation. **Primary Tasks:** + You will prepare multiple ingredients to be cooked to include washing, chopping, slicing, and peeling of fruits and vegetables. + Cook food to include: baking, broiling, frying, steaming, braising, and boiling; provide meals that are cooked, tasty and visually appealing; taste foods before serving and provides garnishes for food plates. + Provide high quality, fresh food to guests using standardized recipes and methods of preparation. + Control the level of waste by proper production levels and converted portion guidelines. + You will store and label prepared and open food following the Choctaw Nation food safety guidelines + Practice proper food storage and

**Job Purpose or Objective(s):** The Cook 1 is an entry level position and works under the guidance of the Sous Chef to maintains standards established by the Executive Chef for the preparation and presentation of food in their assigned kitchen. This includes preparation. Tasting, presentation, and sanitation. **Primary Tasks:** + You will prepare multiple ingredients to be cooked to include washing, chopping, slicing, and peeling of fruits and vegetables. + Cook food to include: baking, broiling, frying, steaming, braising, and boiling; provide meals that are cooked, tasty and visually appealing; taste foods before serving and provides garnishes for food plates. + Provide high quality, fresh food to guests using standardized recipes and methods of preparation. + Control the level of waste by proper production levels and converted portion guidelines. + You will store and label prepared and open food following the Choctaw Nation food safety guidelines + Practice proper food storage and