Cook

Job Overview:

Main Function: Prepares all foods for patient and non-patient functions and meals assigned. Works various shifts under the direction of the Executive Chef. Follows daily production sheets routinely and records overages and underages after each meal service. Practices high levels of sanitation as instituted by the department. Maintains high standards of personal hygiene and safety.

Qualifications:

Required:

• Prior to cooking, experience in high volume operation

Preferred:

• One to three years of experience cooking in a healthcare setting
• ServeSafe Certified

Scheduling Requirements

• Various shifts (11 am 7:30 pm, 6 am 2:30 pm, 5:30 am 2 pm, 11:30 am 8 pm
• Per Diem
• Weekends required and holiday rotation

Essential Functions:

• Prepares main entr es for breakfast, lunch and dinner according to standardized recipes in forecasted amounts prior to the start of room service, making sure that appearance, taste, and temperature are at acceptable levels.
• Replenish food to the Dining Room/Room Service area in a timely and efficient manner, ensuring proper appearance, taste, and temperature. All patient and cafeteria special requests are prepared in a quality manner.

Other Duties

Follows proper HACCP food handling policies and procedures on a daily basis. All proper food temperatures must be maintained. Works with food and supplies according to established guidelines. All food products are properly dated, wrapped and labeled daily.

Operates and uses equipment according to established procedures. All equipment, counters and sinks are cleaned and sanitized at the end of the shift.