Cook cook

GENERAL SUMMARY

The Cook prepares food in accordance with applicable federal, state, and organization standards, guidelines and regulations with established policies and procedures.

Also performs other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all menu items.

Ensures quality food service is always provided. Reports to department leadership.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Prepares high-quality food items according to standardized recipes and instructions to meet production, delivery, and service schedules.
• Serves meals and / or prepares for delivery by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature and is attractive and tasty.

Tastes all prepared food items.

• Uses established ticket collection procedures during service. Responsible for records from area worked during service periods.
• Maintains high standards of cleanliness by keeping the freezers, refrigerators, kitchen equipment, and storerooms clean and neat after preparation, serving and at shift end.
• Stores food in designated areas following wrapping, dating, food safety, and rotation procedures or discards excess food in accordance with safe food-handling procedures.
• Operates and maintains kitchen equipment as instructed.
• Ensure that all operations in the kitchen comply with the food safety and sanitation standards and policies set by the health system and the state.
• Assists in production planning, record keeping and reporting as required.
• Assists in the ordering and receiving of all food and supplies as required.
• Reports needed maintenance, faulty equipment, or accidents to the supervisor immediately.
• Attends in-service and safety meetings.
• Maintains good working relationships with colleagues as well as internal and external customers.
• Performs job safely while maintaining a clean, safe work environment.
• Performs all other duties as assigned.

LICENSES AND / OR CERTIFICATIONS

• Required Licenses and / or Certifications
• Current City of Norfolk food handling training required at time of hire.
• Preferred Licenses and / or Certifications
• None

MINIMUM EDUCATION AND EXPERIENCE REQUIREMENTS

• Required Educations and Experience
• High School Diploma or GED equivalent required.
• Prior professional cooking experience required.
• At time of hire, a record of completion for all education, licenses, training and / or certifications is required.
• Continuous re-certification and / or maintenance of state licensure, certification, educational and application requirements is required during employment.
• Preferred Education and Experience
• Associate degree in Culinary Arts or related field from an accredited program, college or university preferred.
• Prior healthcare experience in a cook or chef capacity preferred.
• One or more years of experience with ordering and inventory in large quantities preferred.
• Required Knowledge, Skills, and Abilities

Knowledge and understanding of public health, safety and proper food handling and sanitation standards and procedures.

• Must be able to follow printed recipes and plate specifications.
• Ability to break down and convert units of measure for ordering and cooking purposes.
• Ability to properly operate and maintain equipment for a commercial kitchen.
• Ability to work varying shifts and schedules (evenings, nights, weekends, holidays).
• Strong organizational skills with attention to detail and commitment to accuracy.
• Excellent time management skills, able to shift priorities and able to work independently and problem solve in a fast paced, fluid environment.
• Possesses strong verbal, written, and interpersonal skills as well as, the ability to interact with and build collegial relationships with diverse individuals.

WORKING CONDITIONS

Noisy and distracting kitchen / food service environment with regular exposure to cold and hot temperatures, such as working near ovens or retrieving food from freezers.

Often exposed to hazardous situations and conditions that can produce cuts or minor burns.

PHYSICAL REQUIREMENTS

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PI254339807

Last updated : 2024-11-05