Cook

Overview

Responsibilities

• Prepares meals, snacks, and nutritional supplements in a safe and sanitary manner for patients, employees, and visitors.
• Maintains an adequate quantity of prepared food for both cafeteria operations and patient meal service while ensuring the highest quality standards.
• Plans and organizes food preparation activities, including obtaining necessary supplies and equipment and ensuring proper storage of items.
• Replenishes cafeteria food items as needed.
• Assists in the preparation and assembly of patient meal trays.
• Properly preserves and stores leftover food items, ensuring appropriate labeling and dating procedures are followed.
• Operates and cleans cooking utensils, equipment, and food preparation areas in a safe and sanitary manner.
• Assists with the requisition and inventory of food items and ingredients as needed.
• Assists with the storage of all Dietary Services food service items.
• May assist with vending operations, including the collection of funds from vending machines.
• Performs other related duties as assigned.

Qualifications

Required Education

• High School Diploma or GED equivalent required.

Required Experience

• One (1) year of experience in quantity food preparation, or one (1) year of on-the-job experience required to attain proficiency in the performance of assigned duties and responsibilities.

Required Skills, Knowledge, and Abilities

• Ability to read, write, and follow oral and written instructions.
• Ability to perform simple arithmetic calculations and computations.

Required Licenses and Certifications

• Must obtain a valid Food Handler's Permit for the applicable county, including successful completion of any required written examination.