Cook

About the role

This position involves preparing and cooking a variety of foods, including soups, gravies, sauces, vegetables, meats, salads, desserts, cereals, and eggs, following standardized recipes and methods of preparation. The role also includes maintaining safety, quality, appearance, and temperature of food, handling leftovers safely, and assisting in developing new recipes.

Responsibilities

• Prepares a variety of foods, including soups, gravies, sauces, vegetables, meats, salads, desserts, cereals, and eggs, following standardized recipes and methods of preparation.
• Follows food production schedules: estimates food amount requirements according to portion standards; eliminates waste and leftovers.
• Affirms food quality and appearance is maintained.
• Maintains working area equipment and storage areas in a clean and sanitary condition; checks equipment and work area regularly to ensure safety and sanitation requirements are met; reports repair and maintenance needs to supervisor.
• Aids in developing and standardizing new recipes.
• Attends in-service education and department meetings as scheduled and adheres to hospital/department policies and procedures and specifications in Food Code.
• Maintains quality, appearance and temperature of each food produced.
• Performs other duties as assigned in a manner consistent with Association of Nutrition and Foodservice Professionals.
• Maintains a clean and safe work area.

Requirements

Minimum Qualifications:

• High school diploma or Vocational school graduate.
• Current County issued Food Handlers card or online card obtained through StateFoodSafety.com within 1 week of hire.
• Six (6) months of cooking experience in a restaurant, institution, or catering service.

Qualifications

Education, Certification, and/or Licensure:

• High school diploma or Vocational school graduate.
• Current County issued Food Handlers card or online card obtained through StateFoodSafety.com within 1 week of hire.
• Six (6) months of cooking experience in a restaurant, institution, or catering service.

Skills and Abilities

• Excellent written and verbal communication skills.
• Ability to read and follow standardized recipes.
• Basic math skills including addition and subtraction.
• Working knowledge of table of measure.

Benefits

N/A

Pay

N/A

Schedule

N/A