Cook

Overview The Cook is responsible for the preparation and storage of all foods in a safe, sanitary and efficient manner as required for direct patient care and for cafeteria and catering services.

Responsibilities

• Prepares meals, snacks, and supplements in a safe and sanitary manner for hospital patients, staff personnel and visitors.
• Maintains an adequate quantity of the food prepared for the cafeteria and the patients in the highest quality.
• Plan and organizes pre-preparation activities including obtaining necessary supplies and equipment and placement in the correct location for pre-storage.
• Replenishes cafeteria food items as needed.
• Assists in the preparation of patient meal trays.
• Preserves and stores left over foods with the appropriate labels and dates.
• Operates and cleans cooking utensils and equipment and maintains preparation area in a safe and sanitary manner.
• May assist in requisition and inventory of food items and ingredients.
• Assists in storage of all Dietetic Services food service items.
• May assist in vending duties and obtaining monies from vending machines.
• Performs other related duties as assigned.

Qualifications Education

• High School Diploma or GED equivalent.

Experience

• One (1) year experience in quantity food preparation; OR
• One (1) year on-the-job upgraded experience required to attain proficiency of performance of assigned duties and responsibilities.

Required Skills, Knowledge & Abilities

• Must read, write, and follow oral and written instructions.
• Must make simple arithmetic calculations and computations.

Licenses & Certifications

• Must obtain a valid Food Handler's Permit for the appropriate county.
• Food Handler's Permit requires the employee to sit for a written examination.