As a Cook, you will assist in the production of patient, retail, and catering meal services in support of the overall function of the department.
DUTIES AND RESPONSIBILITIES:
Assists in the production of patient, retail, and catering hot and cold meals as determined by management as necessary for the department needs.
Prepares foods according to recipe specifications while preventing waste contributing to financial stewardship.
Reviews menus and plans production at least three days in advance for needs.
Adheres to daily, weekly, monthly schedule for cleaning food service equipment.
Demonstrates flexibility in accepting schedule and work assignments.
Accepts and understands verbal and written instructions
Safely operates all food service equipment as necessary for meal preparation.
Complies with all safety & sanitation standards outlined and determined by management as necessary for the department needs.
Properly follows all Board of Health, The Joint Commission, and HACCP standards for cooking, cooling, re-heating, holding, storing, labeling, and serving.
EDUCATION AND RELATED EXPERIENCE: Required:
Ability to read and follow oral directions in English.
One Year Related Experience
Preferred:
High School Diploma or Equivalent.
ServSafe Certification, Culinary Certification or Degree.