Cook 1

Department Overview

This position serves as a production cook for preparation, service, support of retail and patient cooking. This position has an extremely high level of interaction with other culinary team mates and requires excellent service skill, attention to detail, multi-tasking and ability to work well under pressure. This position covers the food production positions during break periods, performs meat and poultry fabrication tasks and is responsible for maintaining general expectations set forth for Cook 1

A Cook 1 prepares and cooks simple foods according to standardized menus, recipes, or verbal instructions from supervisor. These recipe items include but are not limited to: salads, dressings, sandwiches, soups, meat fabrication, etc. Duties include use of grills, char-broilers, ovens, tilt grills, steam kettles, steam oven, choppers, blenders, slicers and other various and specialty pieces of kitchen equipment. Cleaning & maintenance of equipment and work areas is required including mopping, sweeping, scrubbing.

Function/Duties of Position

• Prepare (physically produce) existing and new recipes for Patient and guests. Production and service of menu items, special requests preparation, specialty and individualized services unique to patients and guests.

   

• Conveyance of supplies, storage of foods employing OSHU specified controls, temperature monitoring and recording and food and work safety compliance assurance. 

   

• Cleaning.

   

• Covering co-workers for breaks and absences. 

   

• Special preparation, banquets, special assignments.

Required Qualifications

• An OR food handlers' card or equivalent; AND
• Food Protection Manager Certification with 6 months of hire; AND
• Two years of experience as a cook in a commercial food service facility; OR
• Possession of a Certificate of Completion in culinary arts and/or Foods and Hospitality Service from a certified community college or technical school.
• Food handlers' card or Servsafe certificate obtained by hire date.

Some positions in this class may require one or more of the following:

• Basic knowledge of therapeutic diets.
• Ability in checking trays to ensure diet cards have been accurately followed.
• Good understanding of Math, Customer service, Cleanliness and Food handling skills 

Preferred Qualifications

• High School / Culinary Diplomas
• 2 years industry related exp.

Additional Details

• Exposure to loud noise, heat, grease, cold.
• Ability for continuous standing, moving, bending, walking, lifting up to 50 pounds, pulling, twisting, moving. 

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