Grill/Prep Cook/Full-Time/Varied Shifts

General Purpose:
The Grill/Prep Cook performs a variety of duties in the preparation of various food products.
Prepares, seasons and cooks food for hospital patients, employees and visitors.

Essential (Primary) Functions:
The Grill/Prep Cook prepares seasons and cooks meats and vegetables using skill in frying, grilling,
and sautéing. Measures and mixes ingredients according to recipe. Deep fries, grills and sautes
meats, fish, vegetables and other foods. Adds seasoning to foods during preparation. Observes
and tests foods being cooked by tasting, smelling, and piercing. Portions food on serving plates.
May add gravies, sauces, and garnishes to servings. May select recipes per menu cycle, prepare
bakery items, receive inventory, move and lift foodstuffs and supplies and prepare meals for
customers requiring special diets. May clean and sanitize work stations and equipment and must
follow all KPC and regulatory rules and procedures. The supervisor/manager may assign other
duties as needed including directing and training other cooks and kitchen employees.

POSITION REQUIREMENTS
Any combination of education and experience that would likely provide the required knowledge and
abilities is qualifying. A typical way would be:

Education
High School or equivalent.
Experience/Requirements
0 - 6 months which includes Training in institutional food preparation.

Licensure/Certification
Food Handler's Certification.

KNOWLEDGE & ABILITIES
Knowledge of:
Cooking methods, procedures and modified diets.
Sanitation methods in cleaning and caring of equipment.
Practices of ordering, storing, and inventorying large quantities of food.
Common weights and measures.
Occupational hazards and safety precautions of kitchen areas and equipment.
The cleaning methods, standards, materials and equipment used in housekeeping.
Inventory tracking principles.
Hospital sanitation methods, materials and techniques that includes wall, floor, and fixture
cleaning; chemical and disinfectant usage; sanitation and safety regulations and practices
and JCAHO and Title 22 Regulations.

Ability to:
Prepare cook, and coordinate cooking processes so that nutritional meals are prepared and
served on time.
Estimate food quantity requirements for designated numbers of meals with a minimum of
waste.
Follow oral and written directions; provide concise oral and written instructions.
Prepare and keep work and food preparation activity records and reports; inventory supplies
and equipment.
Maintain effective security of kitchen personnel, equipment, and utensils.
Evaluate hospital environment service and personnel issues and provide alternatives.

Grill/Prep Cook/Full-Time/Varied Shifts