Cook - (3:30PM - 11:30PM) Lagrange, GA

Work Shift Overview

Work Shift: Evening (United States of America)

Responsibilities

• Ensures the Safety of Customers and Team Members (according to Hazard Analysis Critical Control Points (HACCP) and County Health Department Guidelines)
  • a. Washes hands frequently and appropriately wears gloves.
  • b. Follows infection prevention practices, including personal hygiene expectations (i.e., fingernail length and finish) and reports potential risks.
  • c. Maintains all the work areas in a clean and organized manner; free of spills and fall hazards.
  • d. Monitors and records food and/or equipment temperatures; immediately correcting/escalating “out of range” occurrences.
  • e. Stores food and/or supplies using proper labeling, dating and rotation methods.
  • f. Operates equipment according to all safety guidelines and escalates any unsafe conditions (i.e., frayed electrical cords).
• Ensures Positive Service Outcomes
  • a. Follows department work schedule (including weekends and holidays) and arrives at the work station prior to task start time.
  • b. Sets up, maintains and breaks down workstation according to area requirements.
  • c. Follows written and verbal instructions and station responsibilities with accuracy and attention to detail.
  • d. Completes area checklists and forms.
  • e. Operates and cares for equipment according to manufacturer’s and area specific guidelines.
• Engages in Efforts to Create a World Class Work Environment
  • a. Follows work area’s uniform specifications, i.e., clothing and shoes are neat and clean.
  • b. Collaborates with team members and Leadership to meet the goals and objectives of the Department and Hospital.
  • c. Communicates in a respectful manner and in terms that are clear and concise. Respects the cultural traditions of team members and customers.
• Ensures the High Quality of Menu Items Prepared by Utilizing Culinary Techniques
  • a. Properly peels and cuts fresh products.
  • b. Utilizes proper cooking techniques such as dry method, wet method, and combination method cooking.
  • c. Identifies and properly handles/cooks vegetables, meats, spices/seasonings, pasta and dairy products.

Qualifications

• Required Minimum Education: High school diploma
• Required Minimum Experience: None specified
• Required Minimum Skills: Ability to communicate and understand verbal and written English language and Math. Ability to complete mandatory computer-based learning and pass exam. Ability to understand and follow safety regulations in a food service healthcare environment.
• Required Minimum License(s) And Certification(s): ServSafe Food Handler