COOK

Job Summary:

Under the supervision of the Food Service Manager, prepares assigned menu items by using standardized recipes to assure quality of food and timeliness of service. Accepts food preparation assignments, makes items available for start of serve, observes principles of food safety, maintains a sanitary work environment, accepts other assignments to assure continuity of service, practices a team approach, accountable for the quality of assigned food items, responds to operational challenges, demonstrates competence in all food preparation equipment use, understands portion control, effectively utilizes production guides, consults with supervision about variances, complies with regulatory standards and department policies, checks availability of supplies, and assists with on-the-job training for new employees. Demonstrates knowledge and skills to appropriately communicate and interact with the patients, families, and visitors of all age groups while begin sensitive to their cultural and religious beliefs.


Performance Expectations:

• Demonstrate ability to receive, rotate, stock and distribute food and supplies
• Demonstrate ability to work in freezer, cooler and dry storage
• Demonstrate ability to read and follow recipes
• Demonstrate ability to efficiently and safely run all equipment including but not limited to grill, food processors, choppers and mixers
• Demonstrate ability to serve guest accurately and quickly Maintain clean and sanitary work area.
• Demonstrate ability to run cash register, make change as needed and balance at end of shift
• Demonstrate ability to take phone orders
• Demonstrate ability to deliver meals to patients in a friendly manner
• Demonstrate ability to effectively wash and sanitize dishes, keep floors clean and dry
• Demonstrate ability to keep dining room clean and stocked
• Demonstrate ability to follow direction of management
• Demonstrate willingness to assist in other areas as needed

Qualifications:

Education/Skills:

Good reading and writing skills and knowledge of addition, subtraction, and simple fractions required. High school diploma or equivalent preferred.


Work Experience:

One or more years of work experience required.


Certification/Licensure-DUE UPON HIRE

• None

Additional Certification/Licensure - obtained based on the required timeframe below

ServeSafe Certification Within 1 Year of Employment

Preferred

Mental Demands:

Ability to organize cooking tasks, operate production equipment safely, assess quality of products, carry out written directions, accept direction from supervisors, cooperate with others, and solve problems within the scope of the position. Show initiative by completing unassigned tasks, and deal with stress related to time limits.