Cook

Overview

Create a working atmosphere, according to Food Services' mission and guiding principles, where the highest standards of excellence, professionalism, leadership, respect, and culinary pride are displayed on a daily basis. Prepare sandwiches, salads, and short-order items according to the recipe and/or customer specifications. Prepare meals for Patient Room Service. Follow proper food handling, sanitation, and storage procedures. Utilize all recipes, menus, and production forecasts provided by the hospital's Computrition system.

Communicate effectively with patients, families, coworkers, and internal/external customers. Adhere to department, hospital and culinary policies and procedures. Performs other duties as assigned or directed to achieve the hospital's goals and objectives.

1:00 pm - 10:00 pm

• Prepare sandwiches, salads, and short-order items according to the recipe. Prepare and properly garnish all food items in accordance with menu specifications. Present food using proper presentation techniques. Set up for meal periods by ensuring that stations are set up based on anticipated volumes. Coordinate completion of menu items with the Retail Team. Complete food requisitions to maintain inventory items. Meet or exceed industry standards for the preparation, storage, and serving of food.
  
  Uphold quality and consistency in all menu items prepared and served. Maintain the appearance of all work areas. Accommodate special requests regarding customers' personal preferences and requests. Serve customers in the Kay Cafe and for special functions. Provide the Chefs and Retail Team with feedback from day-to-day operations.
• Prepare meals for patient Room Service. Prepare menu items for regular and special diets. Prepare sous vide prep as needed. Complete the Room Service checklist as directed.
• Follow proper food handling, sanitation, safety, and storage procedures. Maintain the cleanliness of coolers, freezers, storage, and work areas. Complete and assign cleaning duties as necessary. Record and maintain all assigned temperature logs. Operate all kitchen equipment safely and properly. Keep equipment clean and in proper operating condition. Coordinate the breakdown of leftover items and the cleaning of the kitchen at the end of the shift.
  
  Respond properly in any hospital emergency or safety situation. Report and handle any accident immediately, no matter how minor.
• Utilize all recipes, menus, and production forecasts provided by the hospital's Computrition system. Maintain production forecast levels. Record production forecast and waste on a regular and consistent basis.
• Adhere to department, hospital, and culinary policies and procedures. Attend and participate in all scheduled meetings and training sessions. Follow proper payroll and uniform procedures.
• Performs other duties as assigned or directed in order to meet the goals and objectives of the department.
• Maintains regular and predictable attendance.

• High School Diploma or GED required

• One year of experience cooking in a full-service or institutional kitchen is required

• (LC: SERVSAFE) Serv Safe Food Handler Training Certificate Program or another American National Standards Institute (ANSI) accredited Food Handler Training Certificate Program required within 30 days of hire. Employee must maintain current certification during employment.

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• While performing the duties of this job, the employee is regularly required to stand.
• The employee frequently is required to walk; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear.
• The employee is occasionally required to sit and stoop, kneel, or crouch.
• The employee must occasionally lift and/or move up to 50 pounds.
• Specific vision…