Cook (Per Diem)

Job Summary

Prepares food according to selected menus, approved recipes, and production sheets with knowledge of quantity cooking. Completes the preparation of all food items in a timely manner and assures that all foods meet required serving temperatures. Utilizes creativity in garnishing, decorating and developing new recipes. Complies with stringent health, sanitation, safety, HACCP, and food handling standards. Adheres to quality and cost containment standards.

Qualifications

• Minimum Requirements:
  • Education: HS Diploma; Associates Degree or Culinary Certification of Accreditation preferred
  • Experience: 1 year of cooking or 3 years of food service cooking equivalent; 5 years of cooking in a healthcare setting or large volume/institutional cooking preferred
• Licensure, Certification, Registration: Serv Safe Food Handlers certification
• Language Skill: Must be able to read and speak English
• Knowledge, Skills And Ability Requirements:
  • Basic math required for recipe quantity calculations.
  • Ability to adjust recipe quantities based on census or volume.
  • Writing skills required for completing production records and documenting on logs and other reports.