Cook Full-Time

Job Description

• Food Production: Follows all established and regulatory standards for the preparation, service, and storage of food.
• - Standardized recipes are utilized for all food production, with all modifications approved by Executive chef or manager.
• - Food production system procedures are followed for all food preparation, service, and storage.
• - HACCP procedures are followed at all times.
• - Maintains all department standards for Quality Gold Check (Patient, Production and retail).
• Quality Management: maintains a high degree of customer satisfaction with quality food served in all settings.
• - Utilizes all leftover food effectively, maintaining appropriate documentation and logs.
• - Maintains patient and customer satisfaction with food.
• - Maintains food presentation and quality standards for patient, cafeteria and catering food services.
• - Follows correct operating and cleaning procedures for food production equipment.
• - Assures all sanitation, cleaning, and temperature standards are adhered to at all times.
• - Participates in quality assessment of patient and cafeteria meal service (taste, temperature, tray assessment, patient meal rounds)
• - Food Safety standards are met daily.

Minimum Qualifications

• Education: Highschool diploma or equivalent
• Experience: Three to five years food service experience in health care setting. Training in food safety which meets state food code requirements strongly preferred.

Pay Range

$19.68 – $26.49