Cook III

Variable (United States of America)

Cook III

This Cook III is responsible for preparing hot foods for patients, Team Members and visitors on-site. This individual is also responsible for maintaining temperature logs on all foods served, clean-up and sanitation of the kitchen and all applicable documentation such as equipment temperature logs.

• - High School Diploma or GED equivalent required
• - Food service experience required; must include cooking experience.
• - Must be able to follow written and oral instructions and be able to read recipes.
• - Must be able to operate slicers, mixers, grills, fryers, ovens, steamers, and steam jacketed kettles without assistance.
• - Gathers ingredients for assigned menu items. Obtains recipe calibrated for the number of servings specified by either the tally or forecast on production sheet.
• - Pre-preps food ingredients for menu items according to standardized recipes. Washes, chops, pans out foods as instructed by the chefs.
• - Assembles food ingredients for menu items according to standardized recipes. Measures or weighs every ingredient specified by the recipe.
• - Bakes, roasts, fries, broils, and steams vegetables, meats, and other foods.
• - Follows correct procedures for processing and assembling ingredients and uses correct pan size as specified by standardized recipe.
• - Assembles finished pans of foods on steam tables according to steam table diagrams.
• - Sets up grill and/or fryer and fries items as assigned.
• - Follows all standards of safe food handling, temperature control, and personal hygiene.
• - Records food temperatures onto food temperature logs for end production and holding at specified times.
• - Records refrigerator, freezer, and warmer temperatures on equipment temperature logs as assigned. Initiates corrective actions according to policy and procedure.
• - Notifies Chef of equipment needing repair so that work orders can be initiated timely.
• - Performs general cleaning and sanitizing tasks as assigned and always cleans and sanitizes food contact surfaces before using.
• - Attends daily production meetings, in-services, and department meetings.
• - Leads daily production meeting in the absence of the Chef.