Cook

• Full time
• Varied Hours (days and evenings)
• Every other weekend

A cook prepares, seasons, and cooks food for hospital patients, contracted meals, employees and visitors.

Education and/or Other Requirements

• High school diploma or equivalent is preferred. Must have a minimum of two years experience in quantity food preparation.

Qualifications

• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Knowledge of culinary techniques.

• Identifies with, shares in, and displays a commitment to the mission, philosophy, and objectives of the organization. Demonstrates knowledge of the mission, gives consideration to the principles of the mission (core values: Compassion, Ability, Respect, Excellence, and Service).
• Participates in and supports performance improvement and risk management activities.
• Requisitions, prepares, season, cooks and serves food.
  • Prepares or supervises washing, peeling, trimming, slicing, dicing, baking, broiling, steaming, seasoning and garnishing of food items.
  • Follows standardized recipes; prepares and cooks proper amounts needed with the proper ingredients.
  • Tests food by smelling, tasting and taking temperatures.
  • Displays and serves the food in an attractive and appetizing manner.
• Uses proper sanitation and safety procedures for utensils and equipment.
  • Ensures sanitation principles are followed.
  • Maintains work area and equipment in a clean, neat and orderly manner.
• Cooks food at optimum time for serving; anticipates quantity needed. Labels food.
  • Reviews production worksheets to determine amounts of food to remove from storage and amounts of food to prepare.
  • Cooks for large special events.
  • Displays and serves food in attractive and appetizing manner.
  • Frequently questions mistakes on the work sheets and cooks more or less food accordingly.
• Controls waste.
  • Cleans vegetables and meats to minimize amount thrown away.
  • Labels and dates leftover foods; stores in shallow covered pans; rotates the food.
  • Reviews production worksheets; orders adequate but not excessive supplies.
  • Creatively uses leftovers to reduce waste.
• Assists other employees as needed.
  • Assists in training new employees.
  • Instructs room service and cafeteria employees with food usage.
• Promotes good customer relations.
  • Shares information about ingredients when asked.
  • Greets customers with a smile; lists menu items for undecided customers.
• Works well with deadlines; maintains composure in difficult and demanding situations and attempts solutions
• Performs other duties as assigned.