Cook

$16+/hr. DOE

The Cook performs a wide variety of tasks and processes to prepare and cook food for patients, employees and visitors, following standard practices and procedures while complying with regulatory requirements. Responsibilities include: follow standard recipes, fill out production sheets and other documentation to ensure nutritious, high quality, cost effective meals and handles food and equipment in accordance with sanitation and safety practices.

Successful candidates will have knowledge of cooking methods and procedures, including various types of preparation, related routines including the following.

• Reviews menus and assembles all items needed for preparation
• Evaluates food preparation and communicates suggested changes to improve operations
• Maintains equipment and cooking area in a neat, clean and orderly manner
• Follows kitchen opening/closing procedures.
• Handles food and equipment in accordance with sanitation and safety practices
• Reports repairs and maintenance needs to the Supervisor
• Meets time deadlines for patient meal service, cafeteria service, and caterings
• Utilizes progressive cooking procedures to insure optimum quality product
• Weighs and measures ingredients for the following day's production, keeping food refrigerated as needed and using proper thawing procedures
• Documents supply acquisitions appropriately, both when ordering and removing items from the storeroom. Rotates supplies and maintains an orderly inventory at a minimum per level
• Ensures safety of food prepared by following safe sanitary food handling practices- hot food hot and cold food cold
• Follows specified cleaning procedures for all cooking equipment. Utilizes proper food storage practices- cover, label and date
• Attend department meetings and in-services
• Must be able to successfully complete criminal background checks (State and Federal) and drug screenings

Qualifications:

• Familiar with kitchen equipment
• Speak clearly and present information orally in English
• Apply common sense understanding to carry out written and oral instructions
• One (1) year experience in high volume food production or five (5) years relevant experience in lieu of education with director approval
• Healthcare experience preferred but not required
• Ability to lift up to 25 lbs. and stand/walk frequently

If you are interested in joining a growing and progressive organization with great benefits, competitive salary, and a work life balance not found in typical food service operations, please APPLY NOW.