Prepares and cooks food items for patients and customers following established recipes, under the supervision of Executive Chef and department management.
Prepares food items according to daily prep sheet. Organizes work to ensure all required preparation is completed in timely manner. Communicates progress to Executive Chef.
Cooks food at required temperatures, ensuring food is not undercooked or overcooked.
Utilizes established recipes to produce menu items, following menu guide and production sheets.
Uses proper color-coded cutting boards when cutting, slicing or dicing food items.
Sets up and serves food on patient tray line. Assembles patient trays, ensuring accuracy and timeliness.
Stores food items according to established procedures. Ensures food is covered, labeled and dated using color-coded date labels.
Rotates food in walk-in refrigerator utilizing first in-first out method. Discards out-dated food, as needed.
Utilizes leftovers before expiration or stores in freezer with label indicating freezer placement date.
Handles food through all phases of production according to HACCP guidelines.
Performs related duties as required.
ADA Essential Functions
High School Diploma or equivalent, required.
Minimum of two (2) years experience in Hospital Food Service as a Cook, required.
Basic reading skills to read recipes, production lists, etc., required.