Cook - Food & Services - Part Time

Rotating hours of 6am-2:30pm, or 10:30am-7pm with rotate weekends.

• The Cook prepares food in a safe and sanitary manner in accordance with all hospital and local, state, federal regulatory procedures.
• The Cook follows production sheets and recipes to ensure diet compliance, portion control, food cost control, etc. as appropriate.
• The Cook keeps work area clean and sanitary at all times.

• Reading recipes and production sheets to prepare foods according to standards.
• Washing, slicing, dicing, etc. of ingredients necessary for food preparation.
• Measuring of ingredients.
• Setting temperatures, cook times of production equipment.
• Determining doneness of food items.
• Using of proper portioning equipment to portion food.
• Maintaining food temperatures during preparation and holding.
• Cleaning and sanitizing of work area.

• Experience required:
  Minimum of two (2) years of cooking work experience.
• Experience preferred:
  Five (5) years of cooking work experience.
• Education/training required:
  High School Diploma or equivalent.
• Education/training preferred:
  Professional culinary training.
• Licensure, Certification, or Registration Requirements for Hire: N/A.
• Licensure, Certification, or Registration Requirements for continued employment: N/A.

• Weekend, holiday, rotation required.
• Ability to work operational hours of department as assigned by supervisor.

• Lifting 20-50 lbs.
• Other:
  Pushing carts up to 50 lbs.
• Prolonged standing, frequent bending, walking (distance), reaching (overhead, extensive, repetitive).
• Repetitive motion: scooping, slicing.

• Problem solving, Hearing, Write legibly, Reading, Logical thinking.
• Other:
  Basic addition, subtraction skills.

• Steady pace, Able to handle multiple priorities, Noisy environment, Able to adapt to frequent change.

EEO Employer/Disabled/Protected Veteran/41 CFR 60-1.4.