FN Cook, PRN, Days

About the Role

The Cook/Prep Cook/Baker/Salad Prep prepares food in accordance with current federal, state, and local standards, guidelines, and regulations, as well as established policies and procedures. This role ensures quality food service is provided to patients, staff, and visitors at all times.

Responsibilities

• Follows directions and performs work according to departmental standards.
• Demonstrates proper cooking, prepping, storage, and serving of all foods.
• Shows knowledge of patient-modified diets through actions.
• Ensures foods are eye-appealing and tasty at all times.
• Maintains proper portion control by avoiding over/under-production of foods.
• Maintains sanitation of all equipment, food processes, and work areas.
• Demonstrates proper usage of all equipment within the Dietary Department and adheres to the cleaning schedule.
• Cook: Prepares all meats, vegetables, and foods for special functions.
• Baker: Prepares all breads, pies, desserts, and special functions.
• Prep Cook: Preps all foods for the next day’s usage and assists with cooking during breaks.
• Salad/Fruit Prep: Prepares salads, fresh fruits, Jell-O, sandwiches, etc.
• All positions may perform additional tasks beyond primary responsibilities, especially during labor shortages.
• Performs additional tasks as assigned.

Requirements

• Minimum of one year of cooking experience in a large-quantity setting (preferred).
• ServeSafe certification is helpful.
• High School Diploma or equivalent.
• Must be able to read, write, and communicate effectively.