COOK

Sign On Bonus: $500.00

Job Summary:

Cook prepares high quality, nutritious foods for patient tray line and the cafeteria.  Cook complies with all state and federal food safety guidelines and therefore must hold a current Serve Safe certificate.

 Supervisory Responsibilities:  None

 Duties/Responsibilities:

• ·         Covers all hair with hairnet/appropriate hat when in the kitchen area.
• ·         Must be well-groomed and clean-shaven.
• ·         Does not wear jewelry, nail polish, fake nails, or excessive makeup while working.
• ·         Completes weekly and monthly sanitation duties thoroughly as assigned.
• ·         Wears apron in work area and dirty aprons removed when going to onstage area.
• ·         Washes hands thoroughly and at times outlined in the infection control policy.
• ·         Cleans and sanitizes daily using approved solutions according to department policy.
• ·         Records food temperatures during production, before holding, and before serving and ensures temperature logs are updated timely.
• ·         Completes ServeSafe Employee Food Safety Program and updates knowledge by attending yearly in-services.
• ·         Checks quality, temperature, and appearance of food being served, relaying any problems to Supervisor or Manager.
• ·         Defrosts all food used for food production ahead of time in the refrigerator
• ·         Cools all cooked food by dividing in small containers and place in the refrigerator for immediate chilling.
• ·         Dates and covers all prepared food placed in the refrigerator
• Follows standardized recipes for food production.
• ·         Assists in menu planning.
• ·         Checks prep sheets to ensure all items necessary for tray line are prepared.
• ·         Fills wells in the steam table, stocks food on the steam table, removes food containers, and cleans steam table. 
• ·         Checks with PC or aide for any extra items for tray line production. (menu changes, additional food items, etc.)
• ·         Ensures patient tray counts are accurate.
• ·         Serves food from station on trayline or in cafeteria. Uses appropriate utensils for proper portion control.
• ·         Participates in production meetings and provides input regarding menus and production schedules.
• ·         Prepare Puree Foods for patients.
• ·         Assists with bi-weekly ordering.
• ·         Assists with inventory; managing par levels.

·         AM Cook

o    Opens the kitchen & checks messages on voice mail.

o    Cleans combi oven & sanitizes work area.

o    Pulls meats from the freezer that are needed.

o    Cook meats as needed per the production schedule. Cooks & cools per policy.

o    Prepares patient hot soup, entrees & vegetables.

o    Prepares catering requests for breakfast, lunch & dinner.

o    Restocks hot & cold food in the café as needed.

o    Puts stock away in walk-in freezer & cooler when delivery is made.

o    Serves breakfast in the café.

o    Assists in other areas as needed.

o    Instructs team members on daily assignments, ensuring the kitchen is running efficiently.

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