Cook Dishes, Customer Support/Service, Equipment Maintenance/Repair, Financial Management, Hospital, Policy Development, Procedure Development, Record Keeping, Safety Standards, Team Player
Duties and Responsibilities
Essential Functions:
- Prepares, seasons and cooks food including meats, fish, poultry, and vegetables.
- Demonstrates knowledge of how to cook all food on the menu for breakfast, lunch, and dinner.
- Previews menus and work orders to determine type and quantities of meats, vegetables, soups, salads and desserts to be obtained and prepared.
- Plans and coordinates cooking schedules so that foods will be ready at required times.
- Measures and mixes ingredients according to recipes.
- Sets up utensils and food supplies when needed and is able to use a variety of kitchen utensils and equipment including grinders, slicers, mixers and blenders.
- Alerts supervisor to problems and needs concerning equipment and food supplies. Detects and reports spoiled or unattractive food, defective supplies/equipment or other unusual conditions.
- Ensures that all foods prepared meet existing standards for quality, freshness, taste and appearance.
- Ensures that all cooking equipment and utensils are inspected and maintained for cleanliness and proper operation.
- Ensures that required HACCP guidelines are maintained throughout the food preparation process.
- Prepares, sets up, and tears down steam table and serving line.
Common Expectations:
- Maintains established policies and procedures, objectives, quality assessment and safety standards.
- Participates in educational programs and inservice meetings.
- Provides outstanding service to all customers; fosters teamwork; and practices fiscal responsibility through improvement and innovation.
- Assists with care and maintenance of department equipment and supplies.
- Maintains appropriate records, reports, and files as required.