Cook: FT, mornings

What You Will Do

• Reviews menus and production sheets to determine type and quantities of meats, vegetables and soups to be prepared.
• Plans cooking schedule in conjunction with Executive Chef to ensure that food will be ready at specified times.
• Prepares food by washing, trimming, cooking and seasoning for each meal by flowing menus and production sheets.
• Mixes ingredients according to recipes, using a variety of kitchen utensils and equipment such as blenders, mixers, steamers, choppers, grinders, slicers to make sauces, soups, stews, casseroles etc.
• Bakes, roasts, broils and steams meats, fish and poultry.
• Tests food being cooked by tasting, smelling and temperature to determine that it meets expectations as noted on the recipe.
• Processes food from refrigerator, freezer or other storage area; may request other workers to assist.
• Prepares portions of food for individual servings and prepares distribution of food to serving our patients.
• Follows menus and production sheet for proper portion size.
• Responsible for retail food as directed by Director or Assistant Chef.
• Responsible for setting-up and breaking down the Room Service line.
• Responsible for finish cooking and plating Room Service meals in the allotted time frames.
• Maintains cooking area in a clean, neat and orderly manner.
• Cross-trained in all cook positions, and may be moved to accommodate needs each day.
• Sanitizes utensils used in preparation and serving. Has sanitation bucket on station at all times.
• Prepares reports for usage and leftover food as directed.

What You Will Need

• Ability to lift 30 pounds and be mobile.
• Related prior work experience with some hospital, institution, or restaurant cooking preferred.
• The ability to perform with accuracy and good judgment.
• The ability to read and write small letters and numbers and performs basic arithmetic.
• The ability to communicate and understand written and oral communication.
• The ability to effectively work with supervisors and other workers.
• Punctual attendance at assigned work location is required.
• The ability to work in a safe and efficient manner and maintain an accident free workplace, including ability to demonstrate a working knowledge of Medical Center emergency codes.
• The ability to comply with OSHA regulations and CDC standard and transmission-based precaution recommendations and to utilize proper protective equipment.
• The ability to comply with provisions of applicable S.D.S. forms.
• Successful completion of a ninety (90) day probationary period.