COOK

Job Summary:

Under the direction of the production food service supervisor and manager, prepares and follows standardized recipes and production guides. Assures timeliness and quality of assigned menu items. Provides preparation, service, and cleanup of assigned in work areas. Handle various food products such as seafood, beef, pork poultry, fruits and vegetables. Handle knives and kitchen equipment properly. Handles high volume of cooking products daily. Ensures that highest quality and standards are followed. Work overtime when required. Assures continuity of service by assisting with all areas of the dept. to assure that customer service standards are meet. Works well under pressure and able to meet deadlines on service times. Provide on-the-job training for new employees during their orientation process in production. Follow all recipes and document any issues that might improve the quality of the product. Demonstrates knowledge and skills to appropriately communicate and interact with the patients, families, and visitors of all age groups while begin sensitive to their cultural and religious beliefs.

Performance Expectations:

• Demonstrate proper use of all equipment in production.
• Demonstrate skills to produce and follow recipes for your assigned station.
• Demonstrate customer service by communicating and interacting with all customers.
• Demonstrate completion of assign cleaning duties and maintain a clean work area.  Demonstrate how to rotate and date all food products.
• Demonstrate proper cooking methods and assuring control of food cost and waste.
• Demonstrate proper training of new staff during their orientation process to the dept.

Qualifications:

Education/Skills:

Good reading and writing skills and knowledge of addition, subtraction, and simple fractions required. High school diploma or equivalent preferred.

Work Experience:

One or more years of work experience preferred, with consideration given to applicants having less than one year but who can document utilization of adequate skills.

Certification/Licensure-DUE UPON HIRE

• None

Additional Certification/Licensure - obtained based on the required timeframe below

ServeSafe Certification Within 1 Year of Employment

Preferred

Mental Demands:

Ability to organize cooking tasks, read and interpret recipes and other written instructions, operate department equipment, complete inventory, PAR orders, accept direction from supervisors and promptly respond, cooperate with others, and direct activities of other employees. Show initiative with completion of unassigned, priority tasks as needed, and deal with stress related to time limits.