Cook - Nutritional Services (Per Diem, Day Shift)
Job Summary
Prepares food for patients, customers and catered events in a consistent and efficient manner by utilizing food production standards and food safety procedures. Cleans, dish washes, and sanitizes dishware and equipment. Prepares and serves food items for customers and catering. Assists in overseeing the kitchen and facility operations. Provides products for customers and communicates needs to department head.
Job Requirements
Education and Work Experience:
- High School Education/GED or equivalent: Preferred
- Associate's/Technical Degree in culinary arts or equivalent combination of education/related experience: Preferred
Licenses/Certifications:
- SERV Safe certification or equivalent: Preferred
Essential Functions
- Prepares, seasons and cooks food for facility patients, employees and visitors. Displays and serves food to customers. Ensures dietary needs are met.
- Previews menus and work orders to determine type and quantities of meats, vegetables, soups, salads, and desserts to be prepared. Plans cooking schedule so that foods will be ready at specified times.
- Ensures work stations are sanitary and inventory levels are maintained.
- Measures and mixes ingredients according to recipes, using a variety of kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers.
- Ensures each item prepared meets quality standards in taste, appearance and ingredients used, and that a desired sanitary level is maintained throughout the entire process of food preparation.
- Attends and assists in training personnel.
- Performs other job-related duties as assigned.
Pay
The estimated base pay for this position is $25.00 to $29.56. Additional individual compensation may be available for this role through differentials, extra shift incentives, bonuses, etc. Base pay is only a portion of the total rewards package, and a comprehensive benefits program is available for qualifying positions.
Schedule
8 Hours