Cook

General Summary

Accurately and efficiently prepares portions, cooks, and presents a variety of hot and/or cold food items for various meal periods, including Breakfast, Lunch, Dinner, and Special/Catered Events. The general responsibilities of the position include those listed below but department leadership may identify additional duties. These responsibilities may differ among hospitals depending on business necessities and department requirements.

• Prepares measures ingredients and cooks food in accordance with established recipes, production records, current applicable federal, state, and department standards, guidelines, and regulations to ensure high‑quality food and service is provided.
• Where appropriate reads food order tickets or receives verbal instructions on food required by patron and prepares and cooks food according to instructions.
• May prepare food and serve customers in a made‑to‑order setting including a grill station.
• Prepares food in accordance with current applicable federal, state, and corporate food safety & sanitation standards, guidelines, and regulations to ensure high‑quality food service is provided.
• Prepares foods under supervision of department leadership. Operates and maintains departmental equipment in a safe, orderly, and efficient manner. Informs supervisor of malfunctioning, damaged, and/or unsafe equipment.
• Tastes products as needed to ensure high quality, reads menus, adheres to production sheets, and keeps accurate taste, temperature, and production records.
• Responsible for cleaning and sanitizing workstation and equipment.
• Works in a safe manner to avoid injury to self and others. Reports unsafe conditions, accidents, and injuries immediately.
• Complies with all company safety and risk management policies and procedures.
• May receive inventory, lift products and supplies, and prepare meals for customers requiring special diets.
• Contributes to the achievement of established department goals and objectives and adheres to department policies, procedures, quality, and safety standards. Complies with governmental and accreditation regulations.
• Participates in departmental meetings, initiatives, and training programs as required.

• Education: High School Diploma or GED preferred. One year of relevant education may be substituted for one year of required work experience.
• Experience: Less than 1 year of experience. Minimum of 6 months cooking experience in any setting or completion of an approved culinary certification training program is required. One year of relevant professional‑level work experience may be substituted for one year of required education.
• Knowledge, Skills and Abilities: Verbal and written communication skills; basic math skills required. Basic computer skills preferred. Presents self in a highly professional manner and understands that honesty and ethics are essential. Ability to maintain a positive attitude, communicate with co‑workers and other departments with professionalism and respect, and maintain a professional relationship with all coworkers, vendor representatives, supervisors, managers, and customers.
  
  Basic food safety and sanitation knowledge required. Basic knowledge of kitchen equipment, proper use of equipment, and proper knife‑handling skills.

USD $18.00 - $29.74 /Hr.