SFIL | Cook | Per Diem

Job Title

Shifts:

11a-730p. Duration: 3 weeks. Skilled with using cooking equipment: oven, kettle, tilt skillet, grill. Follows standardized recipes. Adheres to strict temperature controls in regard to internal food temperatures, holding, storage and proper cooling temperatures and takes action when out of range. Stores all food properly, including labeling and dating all food according to policy and removes all outdates. Proper hand hygiene: washes hands appropriately throughout shift;

wears and changes gloves according to policy. Utilizes cutting board properly, avoiding cross contamination and ensuring that they are sanitized, as appropriate. Cleans and sanitizes equipment used in performing duties and completes general cleaning assignments. Thaws meat according to approved procedures. Cools cooked potentially hazardous foods following food safety procedures.