Cook

Cook

Responsible for preparing, seasoning, and cooking food for hospital patients, employees, and visitors and assists with patient and cafeteria tray line as need arises. Prepares cooks unit for entrees and hot food production items. Prepares menu items following hospital recipes with regards to therapeutic requirements, amounts on production sheets for patients, staff and visitors. Observes, evaluates and tastes food being cooked to improve flavor or texture as needed. Procures food items from storage areas. Assists with inventory controls to conform to budget. Maintains a neat orderly work area and keeps cooking equipment clean to department standards. Demonstrates proper techniques in storage, handling and holding of food items produced (HACCP). Organizes time and workload to meet food production deadlines. Demonstrated proficiency with department related competencies. Educational and/or Professional Qualifications: High school diploma preferred. Previous Experience: A minimum of three years institutional food service or health care cooking experience. Other Special Training/Skills: Numerical ability to calculate recipes and measure ingredients accurately. Communicate effectively in both oral and written form. Use and knowledge of institutional food service equipment.