Cook III

Variable (United States of America)Cook IIIThis Cook III is responsible for preparing hot foods for patients, Team Members and visitors on-site. This individual is also responsible for maintaining temperature logs on all foods served, clean-up and sanitation of the kitchen and all applicable documentation such as equipment temperature logs.- High School Diploma or GED equivalent required

• Food service experience required; must include cooking experience. 
• Must be able to follow written and oral instructions and be able to read recipes.
• Must be able to operate slicers, mixers, grills, fryers, ovens, steamers, and steam jacketed kettles without assistance.  
• Gathers ingredients for assigned menu items.  Obtains recipe calibrated for the number of servings specified by either the tally or forecast on production sheet.
• Pre-preps food ingredients for menu items according to standardized recipes.  Washes, chops, pans out foods as instructed by the chefs. 
• Assembles food ingredients for menu items according to standardized recipes. Measures or weighs every ingredient specified by the recipe.
• Bakes, roasts, fries, broils, and steams vegetables, meats, and other foods.
• Follows correct procedures for processing and assembling ingredients and uses correct pan size as specified by standardized recipe.
• Assembles finished pans of foods on steam tables according to steam table diagrams.
• Sets up grill and/or fryer and fries items as assigned.
• Follows all standards of safe food handling, temperature control, and personal hygiene.
• Records food temperatures onto food temperature logs for end production and holding at specified times.
• Records refrigerator, freezer, and warmer temperatures on equipment temperature logs as assigned.  Initiates corrective actions according to policy and procedure.
• Notifies Chef of equipment needing repair so that work orders can be initiated timely.
• Performs general cleaning and sanitizing tasks as assigned and always cleans and sanitizes food contact surfaces before using.
• Attends daily production meetings, in-services, and department meetings.
• Leads daily production meeting in the absence of the Chef.