Cook

• Turn on equipment to be used in meal preparation; this may include ovens, grill, steam table, warming lights, and coffee maker.
• Prepare all meals that fall within the scheduled hours for each cook’s position, according to specifications outlined on the daily production sheet and rotational menu plan.
• Prepare a variety of food items, utilizing standardized recipes and appropriate methods of preparation.
• Maintain high standards of quality food production that conserve nutritive value of foods, provide for optimal flavor, and results in attractive visual presentation.
• Organize preparation schedules to facilitate completion of all menu items within appropriate time frame, prevent extended holding times, and provide for appropriate temperature at time of serving.
• Determine the amount of each item listed on the cook’s production that needs to be prepared; control serving portions.
• At designated meal service time, set up all plates according to individual diet order, identified therapeutic needs, and individual preferences as permitted by physician’s diet order.
• Prior to meal service, record temperatures of all hot foods prepared.
• Prepare all cooked items needed by the dietary aides.
• Participate in staff meetings, dietary in-service programs and mandatory in-service presentations.
• Perform other duties as assigned.
• Coordinate through a daily production sheet that the director provides for each of the two cook’s positions.
• Outline specific guidelines for completion of duties and the basis for performance evaluation.
• Wait on cafeteria window during assigned times per job scheduled.
• Must maintain essential teamwork and hospitality skills:
• Must have the ability to deal effectively with others as a team member.
• Must function within the Dietary Department with cooperation from other positions.
• Must have excellent interaction with all hospital personnel, patients, physicians, and the general public.
• Must demonstrate qualities of courtesy and helpfulness in keeping with hospital public relations guidelines.
• Answer phone in Dietary Department. Take messages related to diet order changes, individual patient/resident needs, and staff requests.
• Wash food-prep dishes, run through dishwasher, and put dishes away.
• Assist Dietary Aides in clearing carts and doing dishes.
• Complete daily cleaning per cleaning schedule.
• Complete daily general kitchen clean up, including sweeping and mopping of cook’s side of kitchen.
• Complete post-meal clean up on cook’s side of kitchen after every meal; put away leftovers in an appropriate manner.
• Set up late trays as ordered.
• Maintain all sanitation guidelines related to safe handling of food.
• Maintain strict adherence to safe handling of food.
• Maintain strict adherence to all rules and regulations pertaining to dishwashing and general cleaning.
• Maintain proper temperature of foods at all times.
• Follow all safety rules established by the facility.
• Serve on in-house committees.

• High School Diploma or equivalent, required.
• Completion of culinary school, or attend vocational or apprenticeship program, preferred.
• Certifications
• Food Handlers
• ServSafe Card
• Basic Life Support (BLS)

• Must have completed a formal training program in institutional cooking or have two years previous experience in quantity food preparation.

• Must be able to complete food preparation tasks using a convection oven, grill, and other small equipment and utilize a steam table and warming light in daily operations.
• Must be thoroughly familiar with basic food preparation methods for a category of meal items.
• Duties require the ability to follow accurately and completely standardized recipes, production sheets, rotational menu plans, and other written guidelines.
• Must have organizational skills that will enable the timely completion of all meal preparation tasks just prior to scheduled meal service.
• Knowledge of current sanitation rules and regulations, therapeutic diets, and geriatric nutritional needs is preferred.
• Must be able to work independently and be self-directed while working closely with others.
• Must be able to make appropriate decisions quickly.

Express Employment Professionals