Grill Cook

PURPOSE STATEMENT

Responsible for preparing food in accordance with current applicable federal, state and local standards, guidelines and regulations, with our established policies and procedures, and as may be directed by the Lead Cook and/or Director of Nutrition Services to assure that quality food service is provided at all times.

Essential Functions

• Use recipes: cook and prepare various entrees, vegetables, sandwiches, various salad, desserts and other menu items.
• Communicate and coordinate daily with Lead Cook on strategies to accomplish production and maintain quality standards.
• Aid Lead Cook in maintaining accurate daily production records.
• May operate cash register/point of sale devise during serving periods as needed.
• Collect, record, and report quantities used, amounts produced, amounts left over, and meal counts accurately.
• Offer and serve correct portions to comply with local and state regulations.
• Clean and restock work area throughout the day. Maintain standards for sanitation and cleanliness by following standards for “clean as you go” and scheduled routine cleaning.
• Maintain organized storage of dry goods, refrigerated and frozen products.
• Aid in the cooking, preparation and service of food for special events when required.
• Attend training and development classes and work site meetings as required by the Nutritional Services Director or the Executive Chef.
• Aid in the cross training of employees as required by Nutritional Services Director.
• Follow safety and sanitation guidelines established by the district and government agencies.
• Maintain a professional appearance at all times.
• Maintain clean and safe work environment; ability to perform job safely.
• Perform other essential duties as assigned.

Shift Requirements

• 6:30 a.m. - 3:00 p.m.
• Monday - Friday

Requirements

• High school diploma or GED preferred.
• Food Handler’s Permit required.
• Ability to read and comprehend simple instructions, recipes, production sheets, temperature logs, safety rules, MSDS sheets.
• Ability to effectively present information in one-on-one and small group situations.
• Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals.
• Ability to compute recipe conversions, purchases vs. served, and pan yields.
• Ability to make change from cash sales.
• Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.
• Ability to understand recipes, production sheets, and inventories.
• Must be self-motivated and have the ability to work within the established policies, procedures and practices prescribed by the hospital/clinic.

Physical/Mental Requirements

• Must be able to sit and stand, intermittent 8 to 10 hours a day.
• Must be able to use standard office equipment, including the telephone and computer keyboard.
• Continuously works under pressure of near 100% accuracy while meeting inflexible deadlines.
• Continuously utilizes manual/bi-manual dexterity, near vision, speech, and hearing.
• Frequently stands, walks, sits and utilizes eye/hand coordination and color definition.
• Occasionally reaches above shoulder, regularly required to life and/or carry up to 40 lbs.
• Occasionally walks on uneven surfaces.