Cook

Position Summary Under general supervision, prepares and cooks hot foods for patients, employees, visitors, community outpatient services and special functions, working from established recipes and menu cycles. Position Responsibilities Unit Specific Position Responsibilities Complies with department sanitation standards in accordance with the Iowa department of Inspections and Appeals Demonstrates knowledge and performs operation of all kitchen equipment including: Ovens, steamers, tilt skillet, dish machine, warmers, steamtables, Date Code genie, griddle, char broiler and floor mixer. Reports all malfunctions of equipment including high or low temperatures of refrigeration and ovens. Maintain First In, First Out (FIFO) of all food items stored in refrigerators, freezers and dry storage areas. Prepares foods according to standardized recipes and/or instructions from the chef or manager. Responsible for proper labeling and dating of foods stored in coolers, freezers and storerooms. Maintains a clean and proper uniform with non-skid, slip resistant shoes and proper hair restraint. Follows specific guidelines of diets as prescribed by patient physician. Takes inventory of work area and restocks as necessary prior to end of shift. All foods are served at appropriate temperature. Cleans and inspects kitchen equipment and work areas to ensure cleanliness and functional operation. Washes pots and pans, utensils and other equipment as needed. Communicates effectively with supervisor via email, phone, text messaging or in person. Qualifications, Knowledge # Experience Required Qualifications (Including any licensure, certification, education): Two years experience in food preparation and recipe adjustment on a moderately large scale. Ability to read and write. Knowledge of preparation of a large variety of foods. Knowledge of operation of food service equipment. Knowledge of quality and sanitation standards. Ability to understand oral and written instructions. ServSafe Certified after 12 months of employment Ability to read, follow, and size recipes Organizational Requirements: Maintain stroke education per regulatory requirements.

Preferred Qualifications:

High school diploma or equivalent. # Required Knowledge, Skills

Experience:

None Specified # Preferred Knowledge, Skills

Experience:

None Specified

• Position Summary

• Under general supervision, prepares and cooks hot foods for patients, employees, visitors, community outpatient services and special functions, working from established recipes and menu cycles.

• Position Responsibilities

• Unit Specific Position Responsibilities

• Complies with department sanitation standards in accordance with the Iowa department of Inspections and Appeals

• Demonstrates knowledge and performs operation of all kitchen equipment including: Ovens, steamers, tilt skillet, dish machine, warmers, steamtables, Date Code genie, griddle, char broiler and floor mixer.

• Reports all malfunctions of equipment including high or low temperatures of refrigeration and ovens.

• Maintain First In, First Out (FIFO) of all food items stored in refrigerators, freezers and dry storage areas.

• Prepares foods according to standardized recipes and/or instructions from the chef or manager.

• Responsible for proper labeling and dating of foods stored in coolers, freezers and storerooms.

• Maintains a clean and proper uniform with non-skid, slip resistant shoes and proper hair restraint.

• Follows specific guidelines of diets as prescribed by patient physician.

• Takes inventory of work area and restocks as necessary prior to end of shift.

• All foods are served at appropriate temperature.

• Cleans and inspects kitchen equipment and work areas to ensure cleanliness and functional operation. Washes pots and pans, utensils and other equipment as needed.

• Communicates effectively with supervisor via email, phone, text messaging or in person.

• Qualifications, Knowledge & Experience

• Required Qualifications (Including any licensure, certification, education):

• Two years experience in food preparation and recipe adjustment on a moderately large scale.

• Ability to read and write.

• Knowledge of preparation of a large variety of foods.

• Knowledge of operation of food service equipment.

• Knowledge of quality and sanitation standards.

• Ability to understand oral and written instructions.

• ServSafe Certified after 12 months of employment

• Ability to read, follow, and size recipes

• Organizational Requirements:

• Maintain stroke education per regulatory requirements.

• Preferred Qualifications:

• High school diploma or equivalent.

• Required Knowledge, Skills & Experience:

• None Specified

• Preferred Knowledge, Skills & Experience:

• None Specified