Cook (NW) -TEMP

Job Description

Prepares and cooks food items for patients and customers following established recipes, under the supervision of Executive Chef and department management.

Job Responsibility

• Prepares food items according to daily prep sheet.
• Organizes work to ensure all required preparation is completed in timely manner.
• Communicates progress to Executive Chef.
• Cooks food at required temperatures, ensuring food is not undercooked or overcooked.
• Utilizes established recipes to produce menu items, following menu guide and production sheets.
• Uses proper color-coded cutting boards when cutting, slicing or dicing food items. Sets up and serves food on patient tray line.
• Assembles patient trays, ensuring accuracy and timeliness.
• Stores food items according to established procedures.
• Ensures food is covered, labeled and dated using color-coded date labels.
• Rotates food in walk-in refrigerator utilizing first in-first out method. Discards out-dated food, as needed.
• Utilizes leftovers before expiration or stores in freezer with label indicating freezer placement date.
• Handles food through all phases of production according to HACCP guidelines.
• Performs related duties as required.

Job Qualification

Minimum of two (2) years experience in Hospital Food Service as a Cook, required.

Basic reading skills to read recipes, production lists, etc., required.

The salary range and / or hourly rate listed is a good faith determination of potential base compensation that may be offered to a successful applicant for this position at the time of this job advertisement and may be modified in the future.When determining a team member's base salary and / or rate, several factors may be considered as applicable (e.g., location, specialty, service line, years of relevant experience, education, credentials, negotiated contracts, budget and internal equity).