Cook

Responsibilities

• Prepares food in a safe and sanitary manner in accordance with all hospital and local, state, federal regulatory procedures.
• Follows production sheets and recipes to ensure diet compliance, portion control, food cost control, etc. as appropriate.
• Keeps work area clean and sanitary at all times.

Qualifications

• Minimum of two (2) years of cooking work experience
• Five (5) years of cooking work experience preferred
• Licensure, Certification, or Registration Requirements for Hire: N/A
• Licensure, Certification, or Registration Requirements for continued employment: N/A
• Education/training REQUIRED: High School Diploma or equivalent
• Education/training PREFERRED: Professional culinary training

Additional Position Requirements

• Independent Action(s) Required: Reading recipes and production sheets to prepare foods according to standards.
• Washing, slicing, dicing, etc. of ingredients necessary for food preparation.
• Making measurements of ingredients.
• Setting temperatures, cook times of production equipment.
• Determining doneness of food items.
• Using of proper portioning equipment to portion food.
• Maintaining food temperatures during preparation and holding.
• Cleaning and sanitizing of work area.
• Saturday, Sunday, and rotating holidays required.
• Able to work operational hours of department as assigned by supervisor.

Physical Requirements

• Lifting 20-50 lbs.
• Pushing carts up to 50 lbs.
• Prolonged standing, Frequent bending, Walking (distance), Reaching (overhead, extensive, repetitive), Repetitive motion: scooping, slicing
• Problem solving, Hearing, Write legibly, Reading, Logical thinking, Basic addition, subtraction skills
• Steady pace, Able to handle multiple priorities, Noisy environment, Able to adapt to frequent change