Cook

Departments

  • Dietary

Work Hours

  • 72 Hours
  • Full Time

Categories

  • Dietary

Job Summary

The Cook is responsible for the preparation of food for patients and Team Members and oversees and instructs cook’s helper position with food preparation.

Qualifications

  • Education
    • High School diploma required or equivalent. Must be able to read, write, make simple calculations, and follow written and oral directions.
  • Training and Experience
    • Prefer one year of training and experience in quantity food
      preparation.
    • Must be familiar with foods and preparation methods.

Essential Functions

  • Responsible for maintaining high standards of food production and portion control using standard recipes.
  • Proper methods and cooking temperatures for best utilization and yields of meats and other foods.
  • Must be able to space and time cooking of vegetables so that their nutritional quality, flavor and appearance are preserved by not having to hold them too long before service.
  • Follow sanitation regulations and cleaning schedules daily.
  • Meet competency standards of department.
  • Hold food at correct temperatures and records food temperatures daily.
  • Record daily temperature of refrigerators and freezers.
  • Demonstrates ability to use all food service equipment.
  • Use proper portion sizes when serving patients.
  • Familiar with dietary restrictions and modified diets.
  • Use proper hand washing procedures.
  • Maintain cleanliness of department and equipment.
  • Team oriented, works well with others to accomplish department task and goals.
  • Follow recipes and production sheets.

Status

  • Days vary
  • 5:00 am-1:00 pm or 11:00 am-6:30 pm