Prep Cook, Sr.

Prep Cook, Sr Full-Time - 40 Hours Per WeekPrepares all food items for both patient and non-patient food services, following all production plans and recipes as assigned by the Executive Chef, Operations Manager or Production Leader.High School graduate or equivalent required. Minimum of one year of kitchen food production.Provides the highest quality and service to customers at all times. Follows recipes and/or product directions for preparing food products. Assists in the preparation, service, portioning, garnishing and storage of food as necessary. Assists in maximizing customer and team member satisfaction by promoting teamwork, demonstrating a proactive and enthusiastic attitude, practicing active listening and demonstrating overall good two-way communication. Promotes safety and sanitation. Assists in cooking tasks and preparing hot and cold food products for various outlets and services. Evaluates and solves problems, such as the need to substitute items on menus, reusing cooked food products and reducing excess waste and spoilage. Checks production and keeps records in order to accurately plan production requirements and to requisition supplies and equipment as needed. Demonstrates and promotes the Orlando Health Culture, Values and Commitment to Excellence standards. Maintains reasonably regular, punctual attendance consistent with Orlando Health policies, the ADA, FMLA and other federal, state and local standards. Maintains compliance with all Orlando Health policies and procedures. Assists with process training of team members. May coordinate activities of production personnel, clean and sanitize workstations and equipment, and follows all applicable food regulatory rules and procedures. Observes all department rules and regulations. Follows proper portion controls and menu preparation. Prepares meat roasting charts, temperature logs, leftover logs etc. as needed. Is knowledgeable about all cold food preparation procedures and performs these duties when necessary. Follows all universal precautions as they apply to food service. Assists manager in attaining the financial and other goals for the department. Assists manager with revising and implementing changes in menu, policies and procedures that affect the operation.