Cook

Min

USD $16.00/Hr.

Max

USD $23.64/Hr.

Overview

• 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.

Qualifications

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.

Responsibilities

• 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.