Cook I

Overview

Maintains high standards of quality food production, service, and portion control in food preparation for the patient, cafeteria, and special functions of the hospital.

Responsibilities

• Prepares meats, cold plates, sandwiches and short orders as needed for the patient tray line, cafeteria, and special functions using standardized recipes.
• Assists in set-up of patient tray line and meal service; serves in cafeteria and on patient tray line as assigned.
• Determines quantities of foods and adjusts recipes to prepare based on menu, prior use, and current census needs.
• Checks the temperature, taste, and appearance of all food as it leaves the production area to be served.
• Prepares box lunches and box breakfast for patients and according to daily schedule.
• Responsible for storage of perishable foods, use of left-over foods, and the avoidance of unnecessary waste. Rotates supplies to minimize spoilage and waste.
• Assists Lead and Manager with the development and standardization of recipes.
• Slices and portions meats.
• Requisitions food supplies from stockroom. Restocks work area daily.
• Delivers finished foods to service area.
• Maintains high standards of sanitation in food production and service.
• Cleans and sanitizes work area at appropriate intervals, including weekly cleaning, and at the end of the workday. (Including small equipment and utensils).

Qualifications

• On the job training.
• Basic food production knowledge, prior food service experience desirable.
• Illinois Certified Sanitarian Certificate required.
• Ability to read, write, and follow oral and written directions
• Must speak and understand English
• Working knowledge of food sanitation