First Cook

Shift: Days Vary 8:00am-4:30p

Key Functions

1. Provide coverage and supervision in the absence of the Sous Chef.

1. Review daily menu and assemble food, supplies and equipment for daily food preparation; review menu for subsequent days and pull required food items for proper tempering.

1. Checks production order sheet for all menu items for present and upcoming menus and assures all items are available.
2. Assures that items are pulled in a timely manner to enable proper tempering according to procedures.

1. Prepare and cook daily entrees utilizing standardized recipes; prepare food items for subsequent menus and special functions as requested; assist in completing special food requirements for other departments.

1. Prepares food according to standardized recipes in the correct amounts needed for patient and cafeteria service.
2. Plans cooking schedules to have food ready on time but not too far in advance.
3. Prepares menu items according to portion control standards; avoids food waste.

1. Serve food to patients, staff and visitors in a pleasant and courteous manner; assure that coworkers on the cafeteria line serve proper portions and attractive entrees.

1. Works and supervises cafeteria line assuring that proper portion control guidelines are adhered to.

1. Discard or store leftovers according to procedure, record food amount specifying insufficient and excessive amounts; forward this information to the Sous Chef on a daily basis.

1. Utilizes methods for safe handling and prompt use of leftovers.

1. Verify the accuracy of incoming food and supply orders from purveyors; notify the Sous Chef of problems or needs concerning food items and supplies.

1. Use of effective procedures for the proper receipt and storage of food items.

1. Keep the cooking area, equipment and uniforms clean, notify the sous chef of malfunctions with equipment.

1. Maintains equipment in a high degree of cleanliness and sanitation.
2. Maintains current Health Department certificates.

1. Comply with division and Menninger policies, procedures and safety standards and practices related to food preparation; wear food handler gloves and head cover when required; attend in-service training sessions as requested.

1. Follows policies and procedures in infection control and facility safety in accordance with regulatory guidelines.
2. Demonstrates sanitary food preparation and handling procedures.

1. Assure continuity of Facilities Management mission statement through punctual, regular attendance and reliability.

1. Does not abuse or take advantage of PTO.
2. Provides proper notification and advance notice for absence or tardiness.
3. Consistently is on time and ready to work at the start of the shift.
4. Is willing to adjust work schedule and/or hours to help during emergency and crisis situations.

1. Assure the successful operation of the Facilities Management Department.

1. Accepts accountability for compliance with Menninger policies and procedures.
2. Identifies and reports unsafe hazards to supervisor.
3. Participates in Corporate Compliance educational presentations.
4. Demonstrates, by practice a comprehensive understanding of relevant portions of Corporate Compliance Plan and Code of Conduct by carrying out work tasks in accordance with the Plan and the Code.
5. Actively participates in the Team STEPPS program.

1. Demonstrates an understanding of developmental tasks and special needs for, and the ability to

establish rapport with children, adolescents, adults and older adults/geriatrics.

1. Complete other duties as requested.

1. Accepts additional assignments willingly.
2. Demonstrates an ability to perform a variety of duties, maintains flexibility as departmental needs change.
3. Demonstrates an ability to respond to changing workloads and crisis and emergency situations.

Education

Preferred:

1. High School diploma or equivalent is preferred.

License/Certification

Preferred:

1. Professional Food Sanitation and Service certification

Experience

Required:

1. A minimum of two (2) years experience in food, restaurant or institutional services.
2. Knowledge of cooking methods and procedures including various types of preparation and related routines.
3. Familiarity with an institutional kitchen and how it functions.