Cook

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Department: Nutrition Services
Shift/Schedule: Full Time (40 hrs/wk)

GENERAL SUMMARY

Works under the supervision of the Production Manager and in coordination with the Nutrition Aide/Production Team Leaders. The Cook's primary job function is to prepare regular and special diet hot and cold food items as requested; pre-prep food items according to standardized recipes, practicing progressively according to procedures regarding health, sanitation, and safety as directed. Performs other duties as assigned.

QUALIFICATIONS

Education:

• Basic literacy skills plus the ability to perform math calculations to accurately increase or decrease standardized recipes required

Licensure:

• None

Experience:

• All aspects of institutional/restaurant style cooking experience preferred. Training with plating and garnishes preferred.

JOB SPECIFIC DUTIES AND PERFORMANCE EXPECTATIONS

The following is a summary of the major job duties of this job. Other duties may be performed, both major and minor, which are not mentioned below. Specific activities may change from time to time.

1. Prepares hot and cold food items in accordance with production sheets, recipes, practicing progressive cooking, helping develop recipes and recognizing problems.

2. Broils, grills, bakes, purees and cooks foods in a timely and efficient manner.

3. Follows recipes and plating guides for all items served.

4. Pre-preps food items as indicated on production sheets.

5. Operates cooking equipment efficiently, utilizing safety measures.

6. Ensures the safe and proper handling of all food items according to HACCP and local agencies.

7. Portions food items into proper serving containers utilizing proper portion sizes. Places food in designated servicing pans in designated serving areas.

8. Directs the work of utility/prep position to assure all pre-preparation of menu items is complete.

9. Separates and stores usable foods in appropriate area. Labels leftovers properly.

10. Keeps work area and equipment clean and sanitized throughout shift.

11. Serves on patient tray line.

12. Cleans equipment, dishes, utensils, trays, and carts.

13. Washes pots and pans if necessary

14. Completes all necessary documentation which includes but is not limited to equipment temperatures, food temperatures, and cleaning charts.

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Southern Ohio Medical Center is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to age, ancestry, color, disability, ethnicity, gender identity, or expression, genetic information, military status, national origin, race, religion, sex, gender, sexual orientation, pregnancy, protected veteran status or any other basis under the law.