Cook

Job Summary

• Works in area of hot production. Responsible for preparation of hot food produced for the patients, cafeteria, Sisters, and special events. Maintains a clean and sanitary work station.

Responsibilities

• Quantity of Food

• Prepares appropriate quantities of food in accordance with daily food tallies.

• Consults with Nutrition staff and Resource Center staff to verify quantities as needed or census variations. Adjust quantities prepared to meet census requirements.

• Completes all assigned temperature logs and production sheets.

• Food Preparation

• Prepares all hot foods in accordance with departmental standard recipes.

• Assures that all foods meet standards of taste and appearance and are served at the proper temperatures. Records temperatures before tray line, checks food for temperature during tray line.

• Demonstrates the ability to maintain foods at proper established temperatures to prevent bacterial contamination throughout the preparation process.

• Assures that established safe food handling procedures are followed at all times.

• Assures that all hot food items are ready at the designated tray line and cafeteria serving times for each meal prepared.

• Completes daily work assignment for designated shift, which includes and preparation work and as assigned cleaning.

• Food Storage

• Stores all foods by properly wrapping, labeling and dating all items.

• Checks daily for the need to utilize leftovers to minimize waste. Cleans out coolers once weekly utilizing leftovers properly

• Observes DOH and departmental procedures for cooling of hot foods prior to storage under Completes food cooling test (twice per month).

• Keeps work area clear of all items not in use and assures that foods requiring refrigeration are out for a minimum of time.

• Maintains Sanitary Conditions

• Maintains sanitary condition of the cook's work area, cooler, baker's racks and all other cooking equipment.

• Follows established cleaning schedules and demonstrates ability to follow established DOH and departmental procedures for cleaning and sanitizing equipment. Consistently does heavy cleaning Cleans hangers and shelves weekly

• Other

• Demonstrates the ability to use all cooking/preparation equipment properly and in a safe manner.

• Reports any equipment failures or hazards to supervisor immediately.

• Demonstrates the ability to follow established departmental safety standards

• Performs other related duties as assigned.

Qualifications/Requirements

• EXPERIENCE

• Two years cooking experience preferred in an institutional food service setting.

• EDUCATION

• High School Diploma or GED.

• LICENSES/CERTIFICATIONS

• Serve Safe preferred