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The Cook prepares food in a safe and sanitary manner in accordance with all hospital and local, state, federal regulatory procedures.
The Cook follows production sheets and recipes to ensure diet compliance, portion control, food cost control, etc. as appropriate.
The Cook keeps work area clean and sanitary at all times.Licensure, Certification, or Registration Requirements for Hire: N/A Licensure, Certification, or Registration Requirements for continued employment: N/A Experience REQUIRED: Minimum of two (2) years of cooking work experience Experience PREFERRED: Five (5) years of cooking work experience Education/training REQUIRED: High School Diploma or equivalent Education/training PREFERRED: Professional culinary training Independent action(s) required: Reading recipes and production sheets to prepare foods according to standards. Washing, slicing, dicing, etc. of ingredients necessary for food preparation. Measuring of ingredients. Setting temperatures, cook times of production equipment. Determining doneness of food items. Using of proper portioning equipment to portion food. Maintaining food temperatures during preparation and holding. Cleaning and sanitizing of work area. Supervisory responsibilities (if applicable): N/A Additional position requirements: Weekend, holiday, rotation required. Ability to work operational hours of department as assigned by supervisor. Age Specific groups served: N/A Physical Requirements (includes use of assistance devices as appropriate): Physical: Lifting 20-50 lbs. Other: describe - Pushing carts up to 50 lbs. Activities: Prolonged standing, Frequent bending, Walking (distance), Reaching (overhead, extensive, repetitive), Repetitive motion: scooping, slicing Mental/Sensory: Problem solving, Hearing, Write legibly, Reading, Logical thinking, Other: Basic addition, subtraction skills Emotional: Steady pace, Able to handle multiple priorities, Noisy environment, Able to adapt to frequent changeRotating
EEO Employer/Disabled/Protected Veteran/41 CFR 60-1.4.
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