Dietary 2Nd Cook

Introduction

Overview

For positions that have only a rate listed, the displayed rate is the hiring rate but could be subject to change based on shift differential, experience, education or other relevant factors.

Responsibilities

• Prepares main entrees, soups, sauces, vegetables, salads, starches and desserts by using applied knowledge of basic cooking techniques for all food items at various cooking stations. * Food produced is palatable, cooked to a proper temperature, visually appealing and produced on schedule.
• Transports food and non food items to and from main kitchen, storeroom and ingredient room
• ransports food and non food items to and from main kitchen, storeroom and ingredient room 3. Proper quantities are produced that are necessary for patient and cafeteria and catering requirements by converting and adjusting recipes for increased/decreased production levels.
• Slices, chops, portions, pans and refrigerates, food for same day or future usage
• Maintains required standards set forth by the NYS Department of Health by maintaining sanitary and safety standards in the preparation and storage of all foods and maintains a clean work area.
• Maintains cleanliness of non-patient areas, (i.e. unit based supply rooms, refrigerators and rolling stock). Checks expiration dates on supplies core or unit based.
• Provides and maintain a safe environment through preventative and interventional measures.
• Monitors and records food/refrigerator temperature.
• Wraps and dates all food products.
• Utilizes effective interpersonal skills to communicate and collaborate effectively with the Food and Nutrition Team.
• Is responsible and accountable for own actions.
• Assists customers and answers questions related to pricing and product in acourteous and professional manner.
• Trains other employees in his/her area of responsibility
• Actively participates, practices and promotes Montefiore Excellence, AIDET and continuous quality improvement.

Requirements

• High School Required
• English proficiency (must be able to speak, read, and write effectively) Ability to do basic computation Experience in customer service Knowledge and experience in food safety EQUIPMENT OPERATION: All food processing and cooking equipment including (but not limited to) slicing machines, can openers, food processors, mixers, food grinders, convection ovens, combo ovens, grills, steam kettles,!> lenders, steamers, broilers, and braising skillets.
• Certificate and/or courses in food preparation and cooking from a culinary arts or restaurant school. Required