Cook - Food and Nutrition

Position Summary

The Cook I position performs a wide variety of functions to ensure high quality, sanitary food service to patients and customers. The primary tasks of this position include but are not limited to: portioning/packaging food items; preparing and cooking high quality hot and cold food items for patients and customers following HACCP and departmental procedures; slicing and cutting food products; following standardized recipes; completion of HACCP and production paperwork; taking food temperatures and calibrating thermometers; setting up hot food to maximize presentation; communication of recipe ingredients and portion size to servers; safe use and maintenance of all production equipment; proper storage and utilization of leftover food products following HACCP and departmental procedures; and helping to maintain the overall cleanliness of the cafeteria and kitchen.

ESSENTIAL DUTIES And RESPONSIBILITES

• Attends monthly department meetings.
• Attends monthly departmental in-services.
• Wears uniform following the HHC and department uniform policy including appropriate hair covering at all times.
• Washes hands and wears gloves following serve-safe and state regulatory requirements.
• Completes all paperwork required by the position worked (such as HACCP logs, temperature logs, production sheets).
• Demonstrates a willingness to assist co-workers and adjusts daily work routines to the needs of the department.
• Sets up, restocks and maintains a clean work station following all sanitation and safety requirements.
• Limits stock labels, dates and properly rotates stock.
• Completes work as outlined in the position job flow within the scheduled shift time.
• Accurately follows package directions and/or recipes when preparing hot and cold food products.
• Completes annual departmental serve-safe food safety training.
• Demonstrates proper cooking techniques as evidenced by the quality and presentation of completed food items, adherence to applicable diet restrictions and customer satisfaction.
• Wears personal protective equipment as required.
• Completes annual mandatory education in a timely manner.

Qualifications

• High school diploma or equivalent is strongly preferred but not required.
• Completion of annual mandatory education is required as well as attendance at departmental training provided by management.
• Two or more years of culinary experience in a health care environment preferred.