COOK-BAKER-SALAD MAKER

Job Objectives

Responsibilities

To prepare and cook all items needed for patients, cafeteria, doctors’ meals, catering and special functions, following appropriate recipes and production sheets.

Interprets recipes and modifies as required; mixes ingredients and does quantity and batch cooking for meal service

Communicates with fellow employees and supervisors regarding product usage, shortages and quality of inventory; communicates with service staff regarding portions and appropriate presentation of food items.

Maintains a neat, organized, sanitary work area.

Follows all HACCP guidelines as they relate to preparation, serving and storing food; completes all HACCP temp logs daily.

Correctly weighs, measures and portions food items.

NON-ESSENTIAL FUNCTIONS

Other duties as assigned.

Health/Safety/Competence

Cannot pose a direct threat to health or safety of self or others. Must provide safe, efficient, competent care to customer or patient population. Must demonstrate competency of the functions described in the performance continuum and skills list.

Education/Knowledge/Skills

A high school diploma is required.

Must be able to speak, read, write, and understand English.

Must be able to perform simple arithmetic and have the manual dexterity and motor coordination to manipulate kitchen utensils.

Must be able to comprehend and follow recipes and instructions.

Must have the visual acuity for appraising the appearance of food, and must have cooking skills.

Experience

A minimum of six months of appropriate food preparation experience in a hotel, restaurant or hospital is required.