First Cook

About the role

Performs a variety of tasks to assist in the preparation, seasoning, and cooking of food for hospital patients, employees and visitors. Follows standard practices, procedures and sanitation. Follows standardized recipes.

Responsibilities

• Prepares, seasons and cooks food including meats, fish, poultry, and vegetables.
• Demonstrates knowledge of how to cook all food on the menu for breakfast, lunch, and dinner.
• Previews menus and work orders to determine type and quantities of meats, vegetables, soups, salads and desserts to be obtained and prepared.
• Plans and coordinates cooking schedules so that foods will be ready at required times.
• Measures and mixes ingredients according to recipes.
• Sets up utensils and food supplies when needed and is able to use a variety of kitchen utensils and equipment including grinders, slicers, mixers and blenders.
• Alerts supervisor to problems and needs concerning equipment and food supplies.
• Detects and reports spoiled or unattractive food, defective supplies/equipment or other unusual conditions.
• Ensures that all foods prepared meet existing standards for quality, freshness, taste and appearance.
• Ensures that all cooking equipment and utensils are inspected and maintained for cleanliness and proper operation.
• Ensures that required HACCP guidelines are maintained throughout the food preparation process.
• Prepares, sets up, and tears down steam table and serving line.
• Maintains established policies and procedures, objectives, quality assessment and safety standards.
• Participates in educational programs and inservice meetings.
• Provides outstanding service to all customers; fosters teamwork; and practices fiscal responsibility through improvement and innovation.
• Assists with care and maintenance of department equipment and supplies.
• Maintains appropriate records, reports, and files as required.

Qualifications

• Minimum Education: None required; High School Diploma or GED preferred.
• Work Experience: Less than 1 year relevant experience preferred; at least 1 year of experience cooking some food service experience preferred.
• Training: Training in institutional food preparation preferred upon hire