100091 - Cook-Food Service

About the role

This position involves preparing and serving food for patients, employees, and the public. Duties include maintaining high standards of quality and sanitation, and working cooperatively to ensure timely service.

Responsibilities

• Cleans and sanitizes all work areas for food production.
• Sets up bars and lines, restocks, cleans, and straightens as necessary.
• Completes cleaning assignments.
• Gathers ingredients efficiently according to recipe, checking coolers for leftovers and planning for use.
• Follows menu cycle, proper portions, and standardized recipes preparing food items in batch production.
• Utilizes leftovers, using the first in, first out method.
• Properly stores, labels, and dates leftovers and products to cool.
• Follows Health Department rules for cooling.
• Efficiently serves customers, remains focused on the customer and service throughout the encounter.
• Adds to the team by addressing customer complaints in a polite professional manner.
• Seeks management assistance when needed.
• Documents temperatures and ensures equipment is functioning properly.
• Alerts facilities and management of malfunctioning equipment.
• On the service line ensures plates are hot, properly garnished, diet restrictions followed, and plate has an overall appealing appearance.
• Keeps area clean throughout service.
• Communicates with servers regarding portion size, number of pans prepared, location of pans, and ingredients.
• Determines if more of an item should be prepared to prevent run-outs during the serving period.
• Ensures that all activities meet sanitation, safety, and quality control guidelines set forth by Health Department and departmental policies.
• May be asked to work duties of dietetic assistant and/or work lead.

Requirements

• Current Food Handlers card OR obtained within 30 days of hire through StateFoodSafety.com, Servsafe National Restaurant Association, or Local County Health Department.
• High school diploma or equivalent.
• One (1) year experience as a cook.

Qualifications

• Person in Charge (PIC) training provided through the County Health Department.

Skills and Abilities

• Ability to follow oral and written instructions and to read and follow standardized recipes.
• Basic math skills including addition and subtraction.
• Working knowledge of table of measure.
• Basic computer skills.
• Concentrated mental activity is required to organize the work.
• Able to respond to changes in work volume throughout the shift.
• Able to work some holidays.
• Able to adapt to sudden and frequent changes in work schedule.

Benefits

N/A

Pay

N/A

Schedule

N/A