COOK II -

Department

Food and Nutrition - SRMC

FTE

1.00 Full Time

Shift

Rotating

Position Summary

Prepare and serve a variety of specialty foods, pastries and main entrees for the cafeteria, patient tray line and special events. Ensure adherence to Hospital and Departmental Policies and Procedures. No patient care assignment.

Responsibilities

• FOOD PREPARATION - Prepare and serve a variety of specialty foods, pastries and main entrees to include cooking and baking; work in collaboration with nutrition clinical staff in the preparation of special diets
• FOOD PREPARATION - Coordinate and maintain cooking schedule; review production sheets to determine quantity for daily food and meal preparation; perform station duties as needed
• FOOD PREPARATION - Test foods being cooked for quality; adjust controls, timers, grill, and oven as required; label and store food items and utilize leftovers in accordance to guidelines and procedures
• SPECIAL EVENTS - Need to assist on special functions and catering
• RELATED WORK - Perform related duties and responsibilities as required
• SANITATION - Clean and maintain a sanitary work area; ensure compliance with Hospitals and state regulatory requirements
• FOOD QUALITY - Test foods being cooked for quality; adjust controls, timers, grill, and oven as required; label and store food items and utilize leftovers in accordance to guidelines and procedures

Qualifications

• Education: Essential: High School or GED Equivalent
• Experience: Essential: 1 year directly related experience
• Nonessential: No preferred experience
• Credentials: Essential: ServSafe/other Cert approved by Natl Rest Assoc w/in 6 mo

Physical Conditions

• Physical Demand requirements are in excess of those for Light Work
• Essential: Working conditions: Med Haz: Mod exposure to chemicals/dangerous equip/materials