Cook

Responsibilities:

Under the supervision, the Cook performs a variety of production tasks in the kitchen, cafeteria and special affair settings. The Cook is responsible for maintaining all standards and procedures of the Food Service Department and the Hospital, including, but not limited to, producing the highest possible quality food product and maintaining high sanitation standards.

Essential Functions:

Prepares all food products in a timely and consistent manner, verifying the finished product has an acceptable appearance, taste, texture, and temperature, according to supervisor standards

Prepares garnishes in an aesthetically pleasing manner, according to department standards

Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat,poultry or fish for culinary use

Reads and follows recipes and production sheets

Enters data into production records

Completes assigned sanitation duties on a daily basis according to departmental schedule and procedure to provide a clean and healthy work environment and a safe product

Responsible for following food safety and physical safety policies at all times, while utilizing personal protective equipment (PPE) when required by management

Produces small to large batch goods using advanced and full range of classical and contemporary cooking, plating and garnishing techniques

Tastes products, reads menus, estimates food requirements, check production, and keep records in order to accurately plan production requirements and requisition supplies and equipment

Complies with HACCP Policies and Procedures

Reports all accidents and injuries in a timely manner

Complies with all company safety and risk management policies and procedures

Participates in regular safety meetings, safety training and hazard assessments

Follows complex recipes and/or product directions for preparing, seasoning, cooking, tasting,carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments

May assist with the supervision of kitchen personnel

Knife Skills

May take inventory, and/or enter inventory into the production

May perform other duties and responsibilities as assigned

Schedule: 5:30 am - 2:00 pm including every other weekend and every other vacation

Qualifications:

Education and Experience:

High School Diploma/GED, preferred

Skills and Abilities:

Demonstrated written communication skills, required

Strong verbal communication and listening skills, required

Knowledge of basic nutrition and dietary modifications beneficial.

Ability to identify inferior products, unsafe food handling procedures and equipment.

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