What are the responsibilities and job description for the Cook position at New York State Department of Health?
Description
Duties Description
Preparation of food for all or part of patient meals in accordance with production tallies and following standardized recipes. Oversee FSW 2s and FSW 1s to ensure that all aspects of the Hazard Analysis Critical Control Point Plan are followed relating to proper storage, cooking and serving temperatures and safe food handling practices. Ensure that all meals prepared are safe, palatable and nutritious, and other duties as assigned. Participation in total quality management activities relation to food quality and satisfaction. Supervisory and food preparation documentation including performance evaluation of subordinate employee and HACCP related documentation.
Qualifications
Minimum Qualifications
Three years’ experience in large-scale cooking. You must pass competencies for this position.
Preferred Qualifications/Competencies
One year of supervisory experience in institutional kitchen/food service operation.
Competent in Meditech and Computrition.
Strong knowledge of HACCP procedures/safe food handling.
Minimum Qualifications Substitution
Formal culinary arts or food service training which resulted in a certificate or degree may be credited towards experience.
None
None
Duties Description
Preparation of food for all or part of patient meals in accordance with production tallies and following standardized recipes. Oversee FSW 2s and FSW 1s to ensure that all aspects of the Hazard Analysis Critical Control Point Plan are followed relating to proper storage, cooking and serving temperatures and safe food handling practices. Ensure that all meals prepared are safe, palatable and nutritious, and other duties as assigned. Participation in total quality management activities relation to food quality and satisfaction. Supervisory and food preparation documentation including performance evaluation of subordinate employee and HACCP related documentation.
Qualifications
Minimum Qualifications
Three years’ experience in large-scale cooking. You must pass competencies for this position.
Preferred Qualifications/Competencies
One year of supervisory experience in institutional kitchen/food service operation.
Competent in Meditech and Computrition.
Strong knowledge of HACCP procedures/safe food handling.
Minimum Qualifications Substitution
Formal culinary arts or food service training which resulted in a certificate or degree may be credited towards experience.
None
None
Salary : $49,306 - $60,143
