Cook

OVERVIEW:

The cook prepares the food for the noon and evening meals, for both the cafeteria and the patients. Also prepares baked items for special functions as needed, cleans, and washes own equipment used in food preparation. Cleans own work area

ESSENTIAL JOB DUTIES:

1. Meets meal delivery schedules to ensure meals are delivered on time
2. Rotate stock items and restock the pantry as appropriate
3. Prepares palatable appetizing food with professional food presentation
4. Observes and ensures sanitation and safety regulations are always followed
5. Maintain ServSafe Certification

RESPONSIBILITIES/KNOWLEDGE/SKILLS:

1. Responsible for preparation of desserts which are to be served at specified times
2. Manages own time, knowledge of quantity of food production, and basic skill in using needed equipment
3. Alert and able to carry on specified duties
4. Skill in measuring and/or weighing ingredients. Proper portioning of food to be served
5. Utilizes Chef’s knife, mixer, food chopper, blender, oven, measuring equipment, steamer, meat slicer, and dishwashing
6. Desired outcome; food of highest quality possible
7. Perform any other duties that may be necessary for the operation of the corporation and/or hospital

QUALIFICATIONS:

1. High School Diploma
2. Two years institutional or commercial setting desirable
3. Must have good communication skills
4. ServSafe Certification

PHYSICAL REQUIREMENTS:

1. Frequent mobility and/or sitting required for extended periods of time
2. Manual dexterity and use of a calculator or computer keyboard.
3. Varied activities including standing, walking, reaching, bending, lifting
4. Occasionally lifts to 25 pounds
5. Requires corrected vision and hearing to normal ranges
6. Requires working under stressful conditions or working irregular hours
7. Exposure to communicable diseases, toxic substances, ionization radiation, medicinal preparations, and other conditions common to a hospital and/or clinic environment.