To prepare cook and serve a wide range of foods in accordance with hospital specifications for all consumers Hospital specifications to include but not limited to established recipes hospital procedures regulatory agency procedures Hazard Analysis Critical Control Point (HACCP) guidelines This position requires a person with a positive attitude who is pleasant and cooperative committed to the team approach and displays a professional demeanor with patients visitors physicians and fellow workers
Prepares meals for all consumers according to written menu and established recipes following correct food handling procedures.
Uses a variety of kitchen utensils and equipment including but not limited to choppers, blenders, mixers, ovens and ranges, fryolators, steam jacket, kettles, knives and slicers.
Maintains required sanitary levels throughout food preparation service and storage.
Coordinates cooking of foods so that the food items will be quality products ready for established meal service times.
Follows HACCP procedures for recording temperatures of foods cooked heated and reheated and or cooling of foods.
Sets up meal service lines using proper pan sizes, food placement for efficient service and portion control.
Ensures proper handling and sanitation of various kitchen utensils and equipment.
Reports repairs or replacement parts needed for equipment.
Prepares food items for Special Functions.
Utilizes leftover foods per HACCP standards.
Performs other work related duties and activities as assigned or requested.
Ability to read write and communicate in English at the level of a high school senior.
Experience working as a cook (excludes shadowing or training) with a minimum of 96 hours in the CCH Nutrition & Food Services Department or an Associate s degree (AA ) in Culinary Arts or a minimum of three (3) years recent large quantity cooking experience in a Health Care operation or a minimum of five (5) years recent experience working as a cook in a full service restaurant including experience in all aspects of cooking.
ServSafe certified within six months of hire date.
Must maintain current ServSafe certification.
Per Diem-Per Diem