Cook - Food & Nutrition Services

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

Independent action(s) required:

• 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.
• Supervisory responsibilities (if applicable): N/A

Additional position requirements:
Weekend, holiday, rotation required. Ability to work operational hours of department as assigned by supervisor.

Licensure, Certification, or Registration Requirements for Hire: N/A. Licensure, Certification, or Registration Requirements for continued employment: N/A.

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.

Physical:
Lifting 20-50 lbs.;
Pushing carts up to 50 lbs.;
Prolonged standing;
Frequent bending;
Walking (distance);
Reaching (overhead, extensive, repetitive);
Repetitive motion: scooping, slicing.

Mental/Sensory:
Problem solving;
Hearing;
Write legibly;
Reading;
Logical thinking;
Basic addition, subtraction skills.

Emotional:
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.