COOK

Job Summary

 Under the leadership of the Supervisor, Culinary Services, this position will contribute to success by producing quality hot foods according to established recipes for patient’s services, retail operations and catering events. Prepare food in accordance with applicable federal, state, and local regulations with established departmental policies and procedures. Ensure quality food services is provided at all times.

 

Essential Job Functions

• Regular, consistent, on-site, and timely attendance.
• Food Preparation-Prepare food according to recipes and production sheets which meets the department's standards for quality, as measured by appearance, taste, temperature and portion sizes.
  • Follow recipes for regular and modified diets when preparing entrees, baked goods and vegetables to produce a consistent product. Report any inconsistencies to the supervisor. Adjust recipes and substitutes ingredients if necessary, based on diet modifications and yields.
  • Correctly and accurately produce or portion items on production sheets. Report any discrepancies between menu, production sheet and recipes to the supervisor.
  • Maintain records for production area, which may include data about production and usage numbers, yields, and over-production/leftovers. Make suggestions for use of leftovers. Plan production schedules with supervisor according to HACCP guidelines and menu requirements.
  • Follow proper cooking techniques, which include but are not limited to: weighing, mixing, measuring, cutting, and combining ingredients.
  • Perform simple mathematical calculations accurately when adjusting recipes, volumes, and weights of food products.
  • Cook and prepare food using a variety of methods and HACCP guidelines to produce a quality product.
  • Operate/utilize a variety of manual, electrical and/or gas cooking equipment and utensils as directed by recipes to produce a quality product.
  • Sample, inspect and test food to ensure compliance with appropriate seasoning, quality, appearance, temperature and taste standards.
  • Suggest new menu items and contributes ideas, to improve the workflow.
  • Plan for the disposition of leftovers according to HACCP guidelines for time and temperatures of reheating and storage. Cover labels and dates all items.
• Sanitation and Safety-Perform food service related duties in a manner which meets the established department and health standards for sanitation and safety.
  • Practice good hygiene, which includes hand washing, wearing hair restraints, and personal hygiene.
  • Use gloves as directed for serving food, sanitation and food production activities.
  • Use proper technique and weight limits in lifting, carrying, pushing and pulling throughout the department.
  • Follow manufacturer and/or department directions for use and cleaning of equipment, kitchen tools, or pots and pans.
  • Refer to and follows MSDS when using chemicals in the workplace.
  • Perform routine cleaning assignments and keeps work area and equipment neat, clean and sanitized.
  • Report any equipment malfunctions or usage work condition promptly to supervisor.
  • Ensure that all thermometers are calibrated periodically.
• Food Service-Distribute food to patients, customers and guests according to production sheets and standardized recipes in a manner which meets HACCP guidelines. Hostess-Deliver and collect trays to patients in a timely and courteous manner adhering to department guidelines to ensure the patient receives the correct tray.
  • Portion food with correct utensils and ensures that staff uses correct portioning tool for products on the tray line, cafeteria, catering, etc.
  • Work a position on the tray line as assigned.
  • Follow HACCP temperature guidelines for holding and serving of food items.
  • Maintain flow of food to the cafeteria throughout the serving period without running out or over-producing.
  • Enter patient room following established guidelines including properly identifying patient
  • Offer assistance with tray set-up as per guidelines
  • Confirm that patient is satisfied with tray and has everything selected
• Food Storage-Responsible for assuring that all food is stored safely, in proper locations and according to HACCP Policy.
  • Store food in proper storage containers and proper storage location. Items are clearly labeled and dated.
  • Check dates on stored items and plans usage accordingly to prevent waste.
  • Utilize food items from storage locations on a FIFO basis.
  • Inform the supervisor when the last item is taken out of inventory to ensure accuracy of par levels.
  • Maintain refrigerators in a neat and orderly condition. Rotates use of item