Prep Cook

Major Responsibilities: Quality Food Preparation

1. Utilizes standardized recipes and ingredient control to prepare all items.
2. Follows proper preparation procedures.
3. Checks food texture, color, aroma, and taste prior to service.
4. Prepares cold foods daily to ensure the freshest possible product to our patients and customers.

Delivers excellent customer service experience in a consistent manner.

1. Contributes to hospital’s philosophy, mission statement, and values in all interactions
2. Follows established uniform policy.
3. Maintains a professional image.
4. Responds positively to all requests and interactions.
5. Consistently displays a positive attitude towards leadership, co-workers and job. Treats all people with courtesy and respect at all times.
6. Welcome and say hello. Engage with eye contact. Smile and say thank you.

Safe Food Handling Procedures 2)Safe food storage (no cross-contamination). Properly label and date all food items. Proper cooking of food. 3)Utilizes product within established timeframes. 1)Proper food rotation (first in, first out method - FIFO) Demonstrates good time management skills. 3)Adheres to lunch and break schedules. 4)Productive and efficient use of non-break time.

1. Completes all assigned tasks withing the designated time allotted to the task.
2. Adheres to department's attendance/clock-in and clock out policies.

Responsible cost controls. 2)Produces food products to meet requested amounts. 3)Proper holding of food products. 4)Proper utilization of carry-overs. 1)Records all food production amounts and accurately maintains all production logs. Participates in self-development by attending mandatory inservices and education programs appropriate to the goals and needs of the department. 4)Assists with cross-training of other associates. 5)Attends, gives feedback and participates in department meetings.

1. Attends inservices programs on equipment use and operation.
2. Attends all mandatory inservice programs.
3. Completes all required CBTs and training by due date.

Education/Experience Required: •Preferred one year of healthcare/trayline experience •High school diploma or Equivalent Knowledge, Skills & Abilities Required: • Ability to read, write, speak and understand the English language • Ability to communicate effectively ServSafe Certification Physical Requirements and Working Conditions: • Various temperatures when entering coolers and freezers. • Large amounts of bending and/or lifting, as related to essential job activities. • Ability to perform heavy lifting 35 pounds occasionally and 10 to 20 pounds frequently. • Wet, slippery floors. • Contact with cleaning chemicals. • Able to access high and low areas. • Able to work various shifts and work positions including nights, weekends and holidays. • Standing is required throughout the work day. • Able to operate kitchen equipment. • Able to meet time constraints in a fast-pace environment. • Able to communicate with others. This requirement supersedes any previous lifting requirement effective 08/01/2014. Ability to lift up to 35 pounds without assistance. For lifts over 35 pounds, lifting equipment is expected to be used or lift with at least one other associate when available. Unique lifting/movement situations will be assessed on a case by case basis. This job description indicates the general nature and level of work expected of the incumbent. It is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities required of the incumbent. Incumbent may be required to perform other related duties.