Assistant Cook

Responsibilities

• Prepares and cooks food for patients, employees and guests; places food times in appropriate cooking pans and cooks according to recipe and temperature guidelines.
• Removes food items from refrigerators and freezers according to amounts required for each meal service; utilizes a variety of kitchen utensils including knives, food cutters, blenders, and slicers in a safe and efficient manner.
• Prepares sandwiches and other miscellaneous food items per requests; prepares and cooks short order food items according to tally; makes sandwiches and wraps using appropriate portion sizes; labels items accordingly.
• Participates in preparing patient meal trays; places panned food on meal tray assembly line according to category; slices meats and cheeses, prepares salad mixes, etc.
• Portions and serves food according to patient/resident menu requests; handles late food requests in a timely fashion; removes unused food from serving table and warmers.
• Wraps, dates and stores food in refrigerators according to department policies and procedures.
• Complies with sanitation, safety and fire regulations of the Center and Food Service department; cleans respective work areas and equipment.
• Provides assistance to the Cook in the performance of duties, as needed; prepares and cooks soups, sauces, meats, fish, vegetables, and convenience items.
• Sets up hot food serving tables ensuring appropriate temperatures are maintained; portions and serves at entrée table, as needed.
• Performs related duties as required.

Qualifications

• High School Diploma or equivalent required.
• 0-1 years of relevant experience, required.

Schedule

Works weekends, shifts vary, holiday rotation