Short Order Cook

Short Order Cook

Position Description:

The short order cook is responsible for preparing and cooking/baking extra items for the cafeteria, getting special meals for other departments, meetings and events while following dietary guidelines and restrictions. They must possess excellent culinary skills, a knowledge of nutrition and can work in a challenging environment.

Supervisory Responsibilities:

• None

Duties/Responsibilities:

• Prepare, season, and cook food for long term care residents, hospital patients, staff, and visitors.
• Put away freight.
• Wash and put away dishes.
• Ensure Kitchen and all surfaces are clean and sanitary after each use.
• Check food labels and end dates for proper rotation.
• Figures out types and quantities of meats, vegetables, and soups to be prepared by reviewing planned menus.                        
• Takes temperatures of food per schedule.                             
• Ensure meals are ready at specified times.                                                                            
• Supervises Nutritional Services workers when washing, trimming, or preparing food.      
• Prepare and cook meals according to dietary requirements and within budgetary constraints.
• Plan menus in collaboration with the Dietary Manager.
• Order food and supplies from approved vendors.
• Maintain a clean and organized kitchen.
• Monitor food inventory to ensure adequate supply levels.
• Ensure that all meals are prepared and served on time.                                
• Tests foods being cooked to ensure doneness. Adjusts heat controls, as necessary.             
• Improves the flavor and texture of food by adding ingredients or seasonings.
• Maintains kitchen in a clean, neat, and organized manner.                           
• Other duties as assigned.

Nothing in this job description restricts MH ability to assign, reassign or eliminate duties and responsibilities of this job at any time. MH does not restrict the tasks that may be assigned. Critical features of this job have been described; those features may be changed at any time due to reasonable accommodation or other reasons deemed appropriate by MH.

Physical Requirements:

• Prolonged periods walking or standing.
• Must be able to lift, carry, and place up to sixty pounds at a time.
• Must be able to work nights, days, weekends, and/or holidays as needed.
• Subject to call-back during emergency conditions.
• Must be able to bend, stoop, and wipe often.
• You must often immerse your hands in water.
• Must be able to work in a hot and damp environment.

Required Skills/Abilities:

• Ability to understand and follow directions.
• Ability to understand and meet restaurant standards for health, safety, and excellence.
• Ability to still be alert and focused in an environment that is noisy and fast-paced.
• Ability to work effectively with kitchen staff.
• Knowledge of nutrition and special dietary needs
• Meticulous and thorough.
• Must be able to pass a background check and drug screening.

Education/Experience: