The Cook prepares food in a safe and sanitary manner in accordance with all hospital and local, state, federal regulatory procedures.
The Cook follows production sheets and recipes to ensure diet compliance, portion control, food cost control, etc. as appropriate.
The Cook keeps work area clean and sanitary at all times.
Licensure, Certification, or Registration Requirements for Hire: N/A
Licensure, Certification, or Registration Requirements for continued employment: N/A
Experience REQUIREDMinimum of two (2) years of cooking work experience
Experience PREFERREDFive (5) years of cooking work experience
Education/training REQUIREDHigh School Diploma or equivalent
Education/training PREFERREDProfessional culinary training
Independent Action(s) RequiredReading recipes and production sheets to prepare foods according to standards.
Washing, slicing, dicing, etc. of ingredients necessary for food preparation.
Measuring of ingredients.
Setting temperatures, cook times of production equipment.
Determining doneness of food items.
Using of proper portioning equipment to portion food.
Maintaining food temperatures during preparation and holding.
Cleaning and sanitizing of work area.
Supervisory responsibilities (if applicable): N/A
Additional Position RequirementsWeekend, holiday, rotation required.
Ability to work operational hours of department as assigned by supervisor.
Age Specific groups served: N/A
Physical Requirements (includes Use Of Assistance Devices As Appropriate)Physical: Lifting 20-50 lbs. Other: describe - Pushing carts up to 50 lbs.
Activities: Prolonged standing, Frequent bending, Walking (distance), Reaching (overhead, extensive, repetitive), Repetitive motion: scooping, slicing
Mental/Sensory: Problem solving, Hearing, Write legibly, Reading, Logical thinking, Other: Basic addition, subtraction skills
Emotional: Steady pace, Able to handle multiple priorities, Noisy environment, Able to adapt to frequent change
Workday Day (United States of America)
EEO Employer/Disabled/Protected Veteran/41 CFR 60-1.4.