The cook prepares and serves meals to patients, employees, and visitors using primarily scratch cooking methods. The cook ensures all foods prepared meet existing standards for quality, freshness, taste, texture, consistency and appearance by using standardized recipes and production sheets.
Prepare all food items as directed in a sanitary and timely manner.
Follow recipes and presentation specifications.
Operates standard kitchen equipment safely and efficiently.
Adhere to all sanitation and food production codes. Clean and maintain station.
Preview menus and work orders to determine type and quantities of meats, vegetables, soups, salads, and desserts needed to be obtained and prepared.
Plan and coordinate cooking schedules so that meals will be ready at required times.
Alert manager/dietitian to problems and needs concerning equipment and food supplies.
Ensure all cooking equipment and utensils are inspected and maintained for cleanliness and proper operation.
Ensure that required HACCP guidelines are maintained throughout the food preparation process. Other duties as assigned.
Education: High School Diploma or equivalent.
Experience: At least 6 months previous experience in a health care facility or 6 months restaurant cooking experience preferred.
Licenses or certifications: Food Handler Card required (or within 90 days of employment).
Required skills and knowledge: Ability to read, write, and speak English. Ability to perform basic math and recipe scaling. Able to follow verbal and written instructions. Knows the basic principles of quantity food production and infection control practices. Knowledge of basic nutrition is desirable. Be able to operate cooking equipment efficiently. Knows basic safely rules in a kitchen. Excellent customer service skills. Be able to stand for long periods of time. Identify and resolve problems in a timely manner; gather and analyze information skillfully; develop alternative solutions. Contribute to building a positive team spirit.
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