Cook

Mission Community Hospital – Job Description

Food and Nutritional Services

Cook

The Cook is accountable to all duties related to the preparation and service of meals to patients, visitors, physicians and special events, in accordance with food service standards. Responsible for maintaining high standards of quality food production, while being able to prepare large quantities of food, using portion control and standardized recipes. The cook assures compliance with safety and sanitation, using HAACP principles and in accordance with Title 22, Joint Commission, and OSHA requirements.

Cooking and Serving - 60%

• Cooks regular and therapeutic meals for patients.
• Prepares food for cafeteria, physicians and caterings, if needed.
• Stores and re-thermalizes leftovers for service.
• Serves patients on the trayline and in the cafeteria, if needed.
• Many work as a starter on the trayline, placing condiments on the tray, calling out entrees as needed.
• Garnishes plates to enhance palatability.

Sanitation/Safety - 30%

• Checks and records temperatures of food storage and prepared items.
• Cleans and sanitizes work station and food service equipment.
• Cleans items according to weekend cleaning schedule.

Other - 10%

• May receive and inspect food deliveries.
• Other duties as assigned.

Qualifications

Required :

• Ability to read, write and speak English proficiently.
• Able to calculate quantity food production levels.
• Must provide for confidentiality, privacy and safety of patients, visitors and staff at all times.
• Must be available to work all shifts.
• Fire Card

• High school diploma or equivalent.
• Two years in quantity food production, especially in a health care facility.
• Ability to operate commercial kitchen equipment.