Job Summary The Cook I can be assigned to any of the different cooking stations within the food and nutrition services department. The Cook I gathers ingredients, prepares an item to recipe, monitors time and temperature standards, serves food in a public setting and maintains satisfaction for both food quality and customer service. The Cook I position may work in a variety of areas: Retail deli, salad bar, prep, meals on wheels, and or patient line hot cook.
Job Responsibilities - Prepare and cook food items in accordance with both regular and modified diet menu items per recipe; prepare the required quantities listed on production sheets.
- Handle food in a sanitary manner in accordance with requirements of state and local Boards of Health, and Hospital policies.
- Stores excess food at correct temperature and ensure date and time frames of storage at properly managed. Monitor supplies and inform leaders of needed items.
- Required to weigh and measure ingredients according to standardized recipes.
- Ability to forecast proper prep levels and complete prep lists to par levels is required.
- The proper usage of equipment such as steamers, slicers, grinders, mixers, ovens, grills, dish machines, knives, and other cooking equipment is required.
- Meets the safety standards for each piece of equipment and takes accountability for personal safety.
- Ensure that all food preparation meets time schedules, and that foods are not prepared too long before consumption.
- Maintain and clean equipment and utensils used; keep work area organized, clean and sanitary.
- Present and maintain a positive attitude with other staff members, customers, guests, and patients.
- Performs duties as an active member of the healthcare team. Mutually support the common goals of the team.
- Responsible for building good relationships with other teammates and projecting a positive, guest-focused attitude. Develops a team concept amongst coworkers. Ensures a positive guest/patient focus and outcome.
- Proficient in multi-tasking. Required to consistently perform multiple duties at any given time with high-level performance. Able to stand for extended periods of time.
- Able to be flexible and take direction from all management members, i.e., change of duties or procedures, or receive constructive feedback professionally. Participate in sharing of information or findings.
- The ability to work a flexible shift (nights, weekends, and holidays) is required.
- Interpret and comply with all applicable policies and procedures, including, but not limited to: sanitation requirements, all departmental and functional policy and procedure, maintaining acceptable attendance records, arriving for duty punctually, and following dress code.
- Participate in performance improvement activities, such as regulatory compliance, and mandatory training activities.
- Other duties as assigned.
Education RequirementsLevel of Education - Minimum: High school diploma, GED, or currently enrolled in high school courses
- Preferred: High School diploma
Experience Requirements - Minimum: Previous cooking or food prep experience preferred
- Preferred: 1 or more years of cooking in a hospitality, food service or health care setting
License/Certification Requirements Equal Opportunity Employer
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