Room Service Cook - PRN

Responsibilities

• Ensures The Safety Of Customers And Team Members (According To Hazard Analysis Critical Control Points (HACCP) And County Health Dept. Guidelines)
• Washes hands frequently and appropriately wears gloves.
• Follows infection prevention practices, including personal hygiene expectations (i.e., fingernail length and finish).
• Reports potential risks.
• Maintains all the work areas in a clean and organized manner; free of spills and fall hazards.
• Makes sure food and/or equipment temperatures are monitored and corrected/escalated if necessary.
• Stores food and/or supplies using proper labeling, dating and rotation methods.
• Operates equipment according to all safety guidelines and escalates any unsafe conditions.
• Produces food in an allergy-safe manner.
• Follows dept. work schedule (including weekends and holidays) and arrives at the workstation prior to task start time.
• Sets up, maintains and breaks down workstation according to area requirements.
• Fulfills station responsibilities with accuracy and attention to detail.
• Completes area checklists and forms.
• Operates and cares for equipment according to manufacturer’s and area specific guidelines.
• Remains flexible to support other Team members across the dept. to achieve desired service outcomes.
• Engages in Efforts to Create a World Class Work Environment:
• Follows work area’s uniform specifications, i.e., clothing and shoes are neat and clean.
• Collaborates with Team members and Leadership to meet the goals and objectives of the Dept. and Hospital.
• Communicates in a respectful manner and in terms that are clear and concise.
• Respects the cultural traditions of Team members and customers.
• Works in other areas of the department as needed.
• Ensures the High Quality of Menu Items Prepared by Utilizing Culinary Techniques:
• Properly peels and cuts fresh products.
• Includes ability to butcher meats; dice, julienne or mince vegetables when preparing ingredients to produce menu items.
• Utilizes proper cooking techniques such as dry method, wet method, and combination method cooking.
• Identifies and properly handles / cooks vegetables, meats, spices / seasonings, pasta and dairy products.
• Accurately reads and follows recipes.
• Includes skills of measurement / mathematical conversion and scaling.

Qualifications

• Minimum Education: High School Diploma or equivalent preferred, but not required.
• Required Minimum Certification: ServSafe Food Handler AND ServSafe Allergen certifications are both required within 90 days of hire.
• Required Minimum Experience: At least 6 Months of Kitchen experience (with preference for Line Cook experience) is required. One year of High Volume, Short Order, Line Cook experience highly preferred.
• Required Minimum Skills: Ability to communicate and understand verbal and written English language and Math. Ability to complete mandatory computer-based learning and pass exam. Ability to understand and follow safety regulations in a foodservice healthcare environment.