First Cook

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

Key Functions

• Provide coverage and supervision in the absence of the Sous Chef.
• 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.
• Checks production order sheet for all menu items for present and upcoming menus and assures all items are available.
• Assures that items are pulled in a timely manner to enable proper tempering according to procedures.
• 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.
• Prepares food according to standardized recipes in the correct amounts needed for patient and cafeteria service.
• Plans cooking schedules to have food ready on time but not too far in advance.
• Prepares menu items according to portion control standards; avoids food waste.
• 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.
• Works and supervises cafeteria line assuring that proper portion control guidelines are adhered to.
• 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.
• Utilizes methods for safe handling and prompt use of leftovers.
• Verify the accuracy of incoming food and supply orders from purveyors; notify the Sous Chef of problems or needs concerning food items and supplies.
• Use of effective procedures for the proper receipt and storage of food items.
• Keep the cooking area, equipment and uniforms clean, notify the sous chef of malfunctions with equipment.
• Maintains equipment in a high degree of cleanliness and sanitation.
• Maintains current Health Department certificates.
• 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.
• Follows policies and procedures in infection control and facility safety in accordance with regulatory guidelines.
• Demonstrates sanitary food preparation and handling procedures.
• Assure continuity of Facilities Management mission statement through punctual, regular attendance and reliability.
• Does not abuse or take advantage of PTO.
• Provides proper notification and advance notice for absence or tardiness.
• Consistently is on time and ready to work at the start of the shift.
• Is willing to adjust work schedule and/or hours to help during emergency and crisis situations.
• Assure the successful operation of the Facilities Management Department.
• Accepts accountability for compliance with Menninger policies and procedures.
• Identifies and reports unsafe hazards to supervisor.
• Participates in Corporate Compliance educational presentations.
• 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.
• Actively participates in the Team STEPPS program.
• Demonstrates an understanding of developmental tasks and special needs for, and the ability to

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

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

Education

Preferred:

• High School diploma or equivalent is preferred.

License/Certification

Preferred:

• Professional Food Sanitation and Service certification

Experience

Required:

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