Cook

Responsibilities

• Responsible for complete meal preparation, including accompaniments and garnishes.
• Prepares hot entrees, soups and vegetables following provided recipes for all dining rooms, Café and special functions.
• Does eye-appealing, tasty food items following recipes provided for preparation and plate service of food.
• Completes food quality evaluations and temperature checks at each meal.
• Completes preparation records and stores food items properly at close of meal service (dated and labeled).
• Cleans work area and equipment used in food preparation.
• Fulfills safety and sanitation rules and practices.
• Ensures that all hot food preparation and assembling is done in accordance with established procedures, and according to State Regulations.
• Assumes responsibility for self-safety and that of immediate work environment.
• Attends annual in-service on body mechanics, right-to-know laws and fire and safety procedures.
• Performs additional duties as assigned by the Director of Dining and Food Services.

Qualifications

• A strong commitment to customer service.
• Familiarity with privacy laws and confidentiality (preferably in a healthcare/medical office setting).
• Strong organizational skills.
• Requires a high school diploma or its equivalent with 2+ years of experience in the field or in a related area.
• Comprehensive knowledge of food preparation and handling techniques.
• Comprehensive knowledge of safety and sanitation rules and practices.
• Ability to work well independently and with others as directed by the kitchen manager.
• Ability to read, comprehend and follow provided recipes.
• Ability to push, pull, or lift up to 50lb.