Works under the supervision of the Food & Nutrition Managers. Is responsible for preparations of all food items needed for patients meals utilizing standardized recipes and in accordance with Food Safety laws. Makes adjustments for daily needs relative to daily volume. Demonstrates knowledge of food safety and sanitation in the work place and prevents accidents and injuries by adhering to facility, departmental and outside agency standards. The Cook is responsible for delegating and overseeing functions performed by the dietary aide.
Prepares entire meal according to menu including entrees, starch, vegetables and desserts.
Uses deep fryer, broiler, ranges and ovens to complete the cooking process of daily menu items.
Prepares foods in accordance with standardized recipes, menus and tallies so as to minimize errors and over production.
Transfers frozen items to refrigerator on a timely basis assuring proper usage.
Ensures safe production and storage of food according to MDPH and HACCP standards
Cleans and sanitizes work areas and equipment according to established cleaning schedules and health department requirements.
Monitors the dietary aide to ensure appropriate sanitation of dishware and area.
Performs other duties consistent with purpose of job as directed.
Northern Michigan Hospital