Cook II

Overview

Prepares and cooks a variety of foods in quantity as assigned for cafeteria, day care, meals on wheels and caterings according to recipes and/or production sheets established by the Foods and Nutrition Department. Prepares food items to order for patients from the room service menu, using recipes and guidelines to provide quality food and service. Maintains associated cleaning, sanitation, and infection control practices that ensure food safety in accordance with IDPH standards and guidelines. Requires knowledge of basic food safety, infection control and sanitation; and good customer service skills, including service recovery. Works under supervision of area manager.

Qualifications

Education:

• High School graduate or GED equivalent preferred.

Experience:

• Two or more years of food service experience, with minimum 1 year of cooking experience in restaurant/institutional setting or one year culinary training at accredited school.

Other Knowledge/Skills/Abilities:

• Knowledge of principles of food sanitation, health hazards, and the necessary precautionary measures to ensure food safety.

• Medium to heavy physical effort; with ability stand, walk and work rapidly for extended periods of time in a warm environment; push, pull and lift up to 50 lbs.

• Basic computer skills, and ability to perform basic math to compute weights and measures.

• Ability to interpret, understand and follow verbal and written instructions, and solve problems related to assigned work.

• Ability to work well with others as a team member.

Responsibilities

• Prepare quantified batches of food for cafeteria, catering, meals on wheels and MMC daycare as specified by computerized production sheets and catering request sheets.

• Prepare food to order for patient room service according to set procedures.

• Follow standardized recipes and portion control to comply with nutritional requirements and costs.

• Maintain food quality standards including appearance, taste, temperature, and freshness.

• Assist in storing unused food and supplies; dispose of unusable leftovers appropriately.

• Monitor and record daily food temperatures.

• Assist with accurate production forecast by filling out daily production sheets with accurate account of prepared food, and actual usages.

• Operate a variety of standard kitchen equipment including slicer, mixer, steamer, combi oven, grill, steam kettle and hot holding cabinet, according to safety standards.

• Maintain clean, safe and sanitary area following sanitation codes and policies.

• Performs other related work as required or requested.