Cook

Overview The Cook performs duties related to meal services to include preparation of hot and cold menu items, proper portion control and delivery of menu items. Is knowledgeable in food safety, sanitation, and quality standards. Ensure patients/residents, guests and customers are provided a memorable food and dining experience above and beyond their expectation. Promotes and maintains a safe work environment for team as well as our customers. What you will do Prepare food items for both patient (or residents as applicable) and non-patient food services, following all production plans, recipes and cooking instructions to provide consistent, high quality menu items and meet guidelines established by management. Maintain a working knowledge of food safety, infection control and sanitation regulatory compliance requirements and Department policies & procedures, following all necessary guidelines to prevent cross-contamination or foodborne illness. Consistently comply with food temperature, quality, sanitation & storage at all key steps in the process (i.e. cooking, chilling, holding & storing). Demonstrate accountability for ensuring availability of information necessary to ensure positive patient/customer outcomes providing them with service above and beyond expectations to ensure a memorable food and dining experience. Demonstrate positive interaction and support to all team members, to provide seamless, timely, and accurate meal service to the patient/resident/customer. Demonstrate a basic knowledge to follow therapeutic menus and allergy guidelines, to ensure patients/ residents receive consistent quality nutritional care within their therapeutic guidelines and as ordered by the physician as well as provide for the safety of food served to all customers. Prepare all special request food items, as necessary. Demonstrate the competence to complete prep work including, but not limited to slicing deli meat, chopping vegetables, preparing salads and sandwiches, short order grill cook, specialty pizza prep etc. Serve on the patient tray line and cafeteria serving line using proper portion control and plating techniques. Demonstrate a knowledge of weights and volume measurements. Demonstrate the proper use of all kitchen equipment and possesses the skill set to select the appropriate piece of equipment to complete the assigned food preparation. Demonstrate the competency to properly clean and sanitize equipment and work area. Qualifications Education High School Diploma or GED, (Required) Program Graduate, Culinary Arts (Preferred) Experience 1 year Food preparation experience preferably in a high volume restaurant, hotel or healthcare kitchen (Preferred) Licenses and Certifications Allergen Awareness Certification - VA State - ANSI-approved Allergen Awareness certificate program within 180 Days(Required) Food Handlers Card (FH) - VA State - ANSI-approved Food Handlers certificate program within 30 Days(Required) Food Protection Manager - VA State - ANSI approved Food Protection Manager Certification - VA State (Required) #J-18808-Ljbffr