Cook

Under the direction of the Chef / Manager or the Director, is responsible for food preparation and cooking tasks in the kitchen for Room Service delivery as well as retail. QUALIFICATION : High School Graduate or Equivalent. 6 months of institutional cooking preferred. Certified Serve Safe Food Handler preferred. Moderate physical effort (lift / carry up to 25 lbs.) : frequent, prolonged standing / walking; subject to burns & cuts; exposed to hot & humid work environment; exposed to hazards of steam & heat; exposed to heat, wetness, odors in kitchen and / or patient areas; exposed to varying degrees of kitchen elements. Demonstrates Competency in Utilizing Kitchen Equipment. Position Responsibilities Strictly follows HACCP guidelines. Pulls appropriate recipes. Gathers work supplies. Prepares, seasons, and cooks food using strict recipe adherence. Assists with menu planning as appropriate. Works on patient tray line or in the cafeteria as assigned. Supports all functions of Room Service as necessary for patient care. Maintains Department Records : Completes production sheets. Completes cooling logs. Completes waste logs. Conducts daily production meetings as assigned. Maintains recipe files. Assists with receiving food products as appropriate. Maintains Strict Adherence to All Safety Protocols : Attends or reviews all department safety committee meetings. Completes self-assessment of safety program annually. Follows department safety policies at all times. Alerts Chef / Manager or Supervisor of any unsafe conditions which exist immediately. Alerts Chef / Manager or Supervisor to Problems or Concerns Involving Equipment & Food Supplies : Assures that Dietary Department Sanitation Standards are Maintained : Completes daily cleaning assignments. Assures that all regulatory agency standards are met. Under the direction of the Chef / Manager or the Director, is responsible for food preparation and cooking tasks in the kitchen for Room Service delivery as well as retail. QUALIFICATION : High School Graduate or Equivalent. 6 months of institutional cooking preferred. Certified Serve Safe Food Handler preferred. Moderate physical effort (lift / carry up to 25 lbs.) : frequent, prolonged standing / walking; subject to burns & cuts; exposed to hot & humid work environment; exposed to hazards of steam & heat; exposed to heat, wetness, odors in kitchen and / or patient areas; exposed to varying degrees of kitchen elements. Demonstrates Competency in Utilizing Kitchen Equipment. Position Responsibilities Strictly follows HACCP guidelines. Pulls appropriate recipes. Gathers work supplies. Prepares, seasons, and cooks food using strict recipe adherence. Assists with menu planning as appropriate. Works on patient tray line or in the cafeteria as assigned. Supports all functions of Room Service as necessary for patient care. Maintains Department Records : Completes production sheets. Completes cooling logs. Completes waste logs. Conducts daily production meetings as assigned. Maintains recipe files. Assists with receiving food products as appropriate. Maintains Strict Adherence to All Safety Protocols : Attends or reviews all department safety committee meetings. Completes self-assessment of safety program annually. Follows department safety policies at all times. Alerts Chef / Manager or Supervisor of any unsafe conditions which exist immediately. Alerts Chef / Manager or Supervisor to Problems or Concerns Involving Equipment & Food Supplies : Assures that Dietary Department Sanitation Standards are Maintained : Completes daily cleaning assignments. Assures that all regulatory agency standards are met.

Unit Description :

This is a Kitchen Utility Support Position-??Aids in all Food and Nutrition Services functions as directed in accordance with established dietary policies and procedures such as but not limited to; handling dishwasher, trash, mopping, some cleaning.Education & Experience : High School diploma or GED preferred or completion of GED program within 1 year with experience required. 6 months 1-year experience preferred. Position Responsibilities -Demonstrates Competency in Utilizing Kitchen Equipment : Utilizes a variety of kitchen utensils & equipment. Performs general cleaning duties; equipment, utensils, pots, pans and other serving items by washing them by hand or place them in a dishwashing machine, return clean utensils, pots and pans to their proper place. Remove trash and garbage from designated areasWorks in Cafeteria : All employees are pleasant & courteous when ascertaining the needs of their customers. All areas are kept neat, clean, organize& filled. Proper portion utensils