Cook

Job Description

Prepare and cook a full range of foods such as meats, poultry, fish, vegetables, etc.

Operate specialized equipment to cook, chill, and store food in large quantities while following special health and safety procedures.

Plans (i.e. determines sequence of preparation) and coordinates the preparation of entire meals which requires coordinating the cooking of several items with different cooking times and characteristics. Plans the cooking process to produce a complete meal on time and at the proper temperature.

Uses menus, standardized recipes, and production tallies to schedule and prepare foods for meals under the guidance of the kitchen supervisor or manager in accordance with quality and timeliness standards for the service.

Use any of the following cooking methods: grill, broil, bake, roast, boil, fry, braise, sauté, poach, and steam.

Take daily inventory of items and communicate any needs to supervisor.

Maintains clean, sanitary, and orderly work area; completes ware washing and related tasks. Demonstrates understanding of infection control procedures through preparation techniques, food handling, and personal hygiene habits. Labels, dates, stores, and rotates foods to ensure safety; exercises Hazard Analysis and Critical Control Point (HACCP) principles; performs other cleaning tasks (i.e., cleaning refrigerator, oven, worktables, walls) using proper cleaning agents and protective gear. Maintains clean, sanitary and orderly work area including refrigerators, freezers, and cooking equipment.

Set up hot food stations with pasta, soups, gravies, and other large quantity production food items.

Prepare several different short order food items simultaneously within established timeframes.

Operates a variety of kitchen equipment properly and safely; disassembles and assembles for cleaning equipment such as cook tanks, agitating kettles, pump fill stations, tipper ties, blast chillers, and vacuum packers. Maintains clean, sanitary, and orderly work area. Records food temperatures as part of maintenance procedure for safe service of foods. Brings food up to safe temperatures when indicated. Reports faulty equipment to supervisor; labels, dates, stores and rotates foods to ensure safety; performs other cleaning tasks (i.e., cleaning refrigerators, ovens, worktables, walls) that are assigned, using proper cleaning agents.

Perform simple food preparation by weighing, measuring, portioning, peeling, and chopping foods as needed.

Prepares, cooks, and assembles special diet products such as, but not limited to, low protein, gluten-free, or allergy-compliant products for patients on special diets.

Prepares, assembles, labels, delivers, stores, and properly disposes of enteral formula and other special liquid formulas.

Qualifications

At least one year of prior cooking experience- prior experience in a patient care facility/hospital is preferred.

Must have a demonstrated proficiency in the English language.

Ability to operate a computer and basic applications such as email and Microsoft Office.

Must possess excellent customer service skills and experience dealing with very diverse cultures.

Environmental

Ability to stand and walk for long periods of time.

Ability to lift items weighing up to (40) pounds.

Ability to stoop, reach, bend, twist and carry equipment.

Ability to employ hand dexterity in the use of equipment.

Ability to handle moderate noise typical of a cafeteria setting.

Clarity of vision at 20 feet or more.