Prep Cook, Sr.

Prep Cook, Sr

Full-Time - 40 Hours Per Week

OHJOI Food & Nutrition

A Brief Overview
Prepares all food items for both patient and non-patient food services, following all production plans and recipes as assigned by the Executive Chef, Operations Manager or Production Leader.

Qualifications

• High School graduate or equivalent required.
• Minimum of one year of kitchen food production

What you will do

• Provides the highest quality and service to customers at all times.
• Follows recipes and/or product directions for preparing food products.
• Assists in the preparation, service, portioning, garnishing and storage of food as necessary.
• Assists in maximizing customer and team member satisfaction by promoting teamwork, demonstrating a proactive and enthusiastic attitude, practicing active listening and demonstrating overall good two-way communication.
• Promotes safety and sanitation.
• Assists in cooking tasks and preparing hot and cold food products for various outlets and services.
• Evaluates and solves problems, such as the need to substitute items on menus, reusing cooked food products and reducing excess waste and spoilage.
• Checks production and keeps records in order to accurately plan production requirements and to requisition supplies and equipment as needed.
• Demonstrates and promotes the Orlando Health Culture, Values and Commitment to Excellence standards.
• Maintains reasonably regular, punctual attendance consistent with Orlando Health policies, the ADA, FMLA and other federal, state and local standards.
• Maintains compliance with all Orlando Health policies and procedures.
• Assists with process training of team members.
• May coordinate activities of production personnel, clean and sanitize workstations and equipment, and follows all applicable food regulatory rules and procedures.
• Observes all department rules and regulations.
• Follows proper portion controls and menu preparation.
• Prepares meat roasting charts, temperature logs, leftover logs etc. as needed.
• Is knowledgeable about all cold food preparation procedures and performs these duties when necessary. Follows all universal precautions as they apply to food service.
• Assists manager in attaining the financial and other goals for the department.
• Assists manager with revising and implementing changes in menu, policies and procedures that affect the operation.