Cook

Description

The cook is responsible for preparing food for patients, caregivers, cafeteria visitors, and for special catered events. S/he prepares and presents eye-appealing, tasty meals in accordance with policy and procedure, federal, state and local guidelines and regulations, assuring consistent, quality food service. S/he uses supplies and equipment to minimize loss, waste and fraud.

ESSENTIAL FUNCTIONS

• Prepare all food items strictly adhering to company recipes and designated production quantities as written on the “Daily Production Sheet.”
• Focus on freshness and stage preparation to ensure the timely presentation of the product for the following shift.
• Ensures availability of supplies and food or approved substitutions in adequate time for preparation.
• Sets steam table; serves or ensures proper serving of food for tray line or dining room. Apportions food for serving, and completes food temperature checks.
• Prepare all entrees, vegetables, breads, and desserts that need to be prepped prior to going to the cook’s line, strictly adhering to company recipes and designated production quantities as written on the “Daily Productions List.”
• Observes proper food preparation and handling techniques, complying with established sanitation standards, health standards and personal hygiene.
• Follow first-in-first-go (FIFO) and keep up with proper product dating and rotation requirements.
• Stores food properly, label and date all food items. Break down all cardboard boxes and discard them.
• Cleans and sanitizes kitchen, serving, and dining areas according to safety and sanitation rules and practices.
• Cleans and maintains equipment, reporting any necessary maintenance and repair to supervisor.
• Works as a team with other caregivers to provide excellent customer service. Follows up with supervisor, caregivers and customers regarding complaints, problems or concerns. Promotes positive relations with caregivers, patients, families and visitors.
• Must have a properly calibrated thermometer.
• Adhere to the facility’s Emergency Preparedness Program, Occupational Safety and Health Administration (OSHA), and other mandatory programs in the facility as appropriate.
• Capable of prolonged standing walking continuously, pushing dish racks, frequent stooping, bending, and lifting up to 40 lbs.
• Additional duties as assigned.

Requirements

DUCATION & TRAINING REQUIREMENTS

• High School Diploma or GED preferred

WORK EXPERIENCE REQUIREMENTS

• Prior professional cooking experience, and knowledge of commercial food preparation and handling technique
• Prior kitchen sanitation experience, and knowledge of safety and sanitation rules and practices