Responsibilities

Under supervision, the Cook performs a variety of production tasks in the kitchen, cafeteria and special affair settings. The Cook is responsible for maintaining all standards and procedures of the Food Service Department and the hospital, including, but not limited to, producing the highest possible quality food product and maintaining high sanitation standards.

Essential Functions:

• The Cook prepares all food products in a timely and consistent manner, verifying the finished product has an acceptable appearance, taste, texture and temperature according to supervisor's standards.
• Prepares garnishes in an aesthetically pleasing manner according to department standards.
• Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients; washing, peeling, cutting and shredding fruits and vegetables; and trimming and cutting meat, poultry or fish for culinary use.
• Reads and follows recipes and production sheets.
• Enters data into production records.
• Completes assigned sanitation duties on a daily basis according to departmental schedule and procedure to provide a clean and healthy work environment and a safe product.
• Responsible for following food safety and physical safety policies at all times, while utilizing personal protective equipment (PPE) when required by management.
• Produces small to large batch goods using advanced and full range of classical and contemporary cooking, plating and garnishing techniques.
• Tastes products, reads menus, estimates food requirements, checks production and keeps records in order to accurately plan production requirements and requisition supplies and equipment.
• Complies with HACCP policies and procedures.
• Reports all accidents and injuries in a timely manner.
• Complies with all company safety and risk management policies and procedures.
• Participates in regular safety meetings, safety training and hazard assessments.
• Follows complex recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments.
• May assist with the supervision of kitchen personnel.
• Knife skills.
• May take inventory and/or enter inventory into the production.
• May perform other duties and responsibilities as assigned.

Schedule: Full-time, 6:00am–2:30pm, Monday through Friday and 5:30am–2:00pm every other weekend and every other holiday