Cook

About the role

Responsible for the preparation of hot foods for patients and retail customers. Maintains cleanliness, sanitization, and orderly appearance of equipment and work area.

Responsibilities

• 70% Prepares hot and cold foods for patients and retail customers according to production sheets. Documents on appropriate food safety logs in a timely manner. Accurately follows standardized recipes for in-house production. Proper use of cooking and prep equipment.
• 25% Follows safe food handling practices, maintains cleanliness, sanitation, and order of work area and equipment. Notifies supervisors of equipment malfunctions and food preparation problems. Performs basic housekeeping duties and maintains a clean, attractive area. Relieves and trains other positions as assigned. Obtains necessary stock.
• 5% Other duties as assigned.

As a High Reliability Organization (HRO), responsibilities require focus on safety, quality, and efficiency in performing job duties.

Requirements

• Knowledge of safe and sanitary food handling techniques.
• Experience preparing hot food items in large volume.
• Proper use of convection ovens, grills, braisers, fryers, and similar equipment.
• Creative food garnishing techniques.

Qualifications

Minimum of 1 year of experience.

Schedule

• Variable shifts with AM and PM shifts required.
• Scheduled weekly hours: 40

Department

Nutrition Services