Cook

Cook

Summary :

Prepares items for the patient meals, cafeteria service, and catered functions. Sets up cafeteria service line and patient tray line prior to opening or meal times. Responsible for the advanced preparation of all menu items for use the next day. Maintains a clean and safe work area. Practices excellent customer service skills in all areas.

Responsibilities :

• Assembles all food necessary for the day’s menu. Follows all procedures and recipes as set forth in the daily production notebooks.
• Produces the quantity specified on the production sheet and prepares all meats, soups, vegetables, etc. as specified for all special diets. Slices meat and weighs out the correct portions.
• Properly displays all food items on the steam tables. Responsible for portion control and correct portion size of serving utensils, before serving lines begin. (Patients and Cafeteria service).
• Checks the next day’s menu / production sheets and prepares items for use. Completes prep work as needed.
• Prepares food items for special events as assigned.
• Maintains and records proper quality and temperature of all items. Ensures temperatures are maintained throughout the meal service. Brings discrepancies to supervisor’s attention in a timely manner.

Maintain work area so that it meets all departmental standards and regulatory agencies. Ensures cleaning and sanitation of all equipment used in the preparation and serving area, including the refrigerators.

Qualifications :

High school education or equivalent preferred. Must be able to understand and follow written an oral instructions. Knowledge of and ability to manage simple mathematical calculations including recipe and food item measurements and portions. Two (2) years of experience in restaurant or institutional cooking in large volume preferred. Current ServSafe Certification preferred. Requires three (3) to six (6) months on job training to become proficient in hospital operations.

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