Food Service Cook

Job Summary

The Food Service Cook is a fast-paced, hands-on position responsible for preparing food items throughout the hospital. Duties include following recipes to prepare food items necessary for various areas such as the cafeteria, retail operations, and the Child Development Center.

Minimum Qualifications

- Minimum Education: None - Minimum Years of Experience: 1 Year of experience in cooking - Substitutable Education & Experience: Internal candidates with 1 year of experience within LMC as a Nutrition Associate may be considered upon review of applicable skills/training - Required Certifications/Licensure: None - Required Training: Basic mathematical skills, ability to work in a fast-paced environment, following recipes consistently, excellent customer service skills, knowledge of basic kitchen equipment, understanding of food service safety guidelines

Essential Functions

- Prepares food based on specific directions, including modified diet restrictions. - Follows recipes accurately to prepare food items in the correct quantity and quality (taste, temperature, etc.). - Plans and organizes work schedule to ensure food is ready, garnished, and on the line as scheduled. - Cleans and sanitizes food service equipment according to schedule using proper cleaning agents. - Completes prep work for the following day.

Duties & Responsibilities

- Maintains an optimistic and professional image and exhibits excellent customer relations to patients, visitors, physicians, and coworkers. - Shows courtesy, compassion, and respect. Adheres to Service Excellence Policy and Service Expectations. - Demonstrates appropriate communication of information to all ages and responds to all customer/patient requests and needs, including those who are hard of hearing. - Performs all other duties as assigned. - Keeps work area neat and clean at all times. Responsible for area during inspections. - Performs all other duties as assigned.