Cook

Description

REQUIREMENT:

• Prepares menu items for patients on general and modified diets and for cafeteria and satellite food service customers.
• Inspects and tastes food for palatability and correct temperature. Cleans up in preparation for the next meal. Keeps records of quantities produced and used in accordance with established procedures.
• Uses required protection devices to prevent transmission of food borne illnesses to patients, customers, and staff.
• Returns unused ingredients and non-food supplies to designated storage area; reviews leftover food to determine appropriate storage and/or use and labels and dates all food. Inspects and tastes prepared food for palatability and appropriate temperature.
• Requisitions and maintains food and supplies from store room according to policies and procedures.
• Use a computer to enter and access recipes and menus. Records various statistics on activities such as food temperatures, refrigerator/freezer temperatures, meal tallies, and inventory.
• Attends educational in-services as appropriate. Participates in professional activities and organizations to maintain knowledge of current trends, practices and developments. MINIMUM QUALIFICATIONS:
• A high school diploma or equivalent preferred. Must be able to read, write, and follow instructions.
• Two years of institutional food preparation or cooking experience OR completion of a two year culinary degree/certification.
• The ability to lift up to 50 pounds.

Additional Details

Emory is an equal opportunity employer, and qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, protected veteran status or other characteristics protected by state or federal law.

Emory Healthcare is committed to providing reasonable accommodations to qualified individuals with disabilities upon request. Please contact Emory Healthcare's Human Resources at .... Please note that one week's advance notice is preferred.