Catering Cook

Cook

The primary function of the Cook is to prepare and present food for patients, employees, visitors, and special functions while delivering excellence in hospitality and customer services. Assists in the overall sanitation of kitchen equipment in accordance with HACCP guidelines.

Primary Duties and Responsibilities

• Technical Service: Prepares and cooks food for patients, employees, and visitors in compliance with recipes, sanitation guidelines, and cost effectiveness. Reviews daily work assignment. Organizes tools and work space for efficiency. Prepares and portions food for patients, employees, and special functions. Coordinates standards of quality in food handling with proper sanitation standards. Notifies other staff members of substitutions, production delay, or product issues. Maintains work area and equipment in a safe and sanitary manner. Reports repairs as needed. Records all items produced and leftovers on production sheets.
• Participates in daily production meetings. Assists with menu planning. Assists in putting stock up in storerooms and walk-ins. Follows first-in first-out method for rotating stock adhering to all HACCP procedures. Immediately advises appropriate co-workers and supervisors of any significant events that occur within area of responsibility. Prepares food in accordance with recipes and requests utilizing appropriate portions and correct ingredients. Makes appropriate substitutions. Ensures food final product is prepared in accordance with sanitation and food handling requirements.
• Customer Service: Consistently displays professionalism in dealings with patients and families, staff, and physicians. Promptly answers customer staff requests pleasantly and appropriately. Approach, greet, and offer assistance to patients, family members, physicians, coworkers, and others who may need help. Pitches in to cover shortages within department. Takes initiative to solve problems and recommends improvements of hospital procedures and intra or interdepartmental processes.
• Development: Participates with supervisors in identifying learning needs. When learning needs are identified participates in training and development activities. Attends hospital sponsored training programs as required by the department. Meets all mandatory obligations.
• Organizational knowledge: Works effectively within and between departments. Participates in departmental projects. Participates in interdepartmental activities when asked. Demonstrates a constructive approach during all interactions with staff, supervisors, and managers both inside and outside the unit.
• Department/Unit Specific Functions and Duties. Demonstrates accuracy in preparation of food items according to recipes, prescribed diets, and requests. Follows procedures and standards of safety and personal hygiene required by department.

Minimal Qualifications

• Education: High School Diploma or GED preferred
• Experience: 1-2 years experience required in a comparable setting
• Licenses and Certifications: Food service Sanitation certification within 90 Days preferred
• Knowledge Skills and Abilities: Ability to read, write, speak, and comprehend English for menu compliance. Ability to follow basic written and oral instructions. Ability to count and perform basic arithmetic

This position has a hiring range of

USD $18.00 - USD $29.74 /Hr.