Line Cook - Per Diem

Responsibilities:

• Supports customer service and performance improvement goals of the department. Collaborates with other caregivers/staff, within and outside the department, to develop means of enhancing patient care and service. 

  Prepare any, but not limited to the following items: Baked goods, pureed foods, breakfast items, cook/chill foods, vegetables, Starches, mixed salads, sliced meats, specialty items, grilled items. 

  Follow recipes to yield correct portions and standard product. 

  Coordinates production needs to yield accurate amounts of products. 

  Prepared food items are placed in appropriate pans to yield correct portions. 

  Utilizes correct serving utensil to assure correct portions. 

  Adheres to all HACCP Guidelines, State Department of Health regulations, and established department policies and procedures. Food items are prepped and prepared, properly panned, labeled and stored, according to all HACCP guidelines. Refrigerator temperatures for food products are taken to assure proper cooling. 

  Checks equipment for proper and safe use. 

  Cleans equipment after use according to the guidelines of HACCPS. 

  Immediately reports on any broken equipment to the Supervisor or the Production Manager. 

  Cleans work area daily. 

  Provide customer service/patient first behavior. 

  Contributes to menu planning and special functions. 

  Adheres to Hospital and departmental policies and procedures at all times. 

  Attends meetings and staff development programs as scheduled. 

  Works alone or as part of a team completing tasks. 

  Is flexible when it comes to staffing needs and changes in production. 

Education or Equivalent Experience:

• H.S. Diploma/GED (Required)
• Education Specialization: Equivalent Experience: •Or Equivalent work experience •1+ years One to two years of institutional cooking.