Cook

Position Summary:

Prepares food for patients, customers, and catered activities while following safe food handling guidelines.

Essential Functions and Responsibilities as Assigned:

1. Efficiently prepares food according to established recipes and able to meet production/delivery schedules.

2. Follows proper sanitation and safety standards for food products, equipment, and work area.

3. Operates kitchen equipment, ensures it is in proper working order, and reports any necessary repairs.

4. Follows guidelines to safely store food and supply items.

5. Performs other related duties as required and directed.

Lead Essential Functions and Responsibilities (If classified in a Lead Role):

1. Assists in quality control and performance improvement activities.

2. Contributes to performance feedback, hiring decisions.

3. Ensures standards are met (quality, timeliness, customer service, etc.).

4. Evaluates and tests new procedures/processes.

5. Orients and/or trains new staff.

6. Problem solving capabilities.

7. Subject matter expert/technical leadership.

8. Workflow/distribution of work.

9. Assists in assuring compliance with all regulatory and other agency requirements, laws, and statutes pertaining to the operation of the department.

Qualifications:

Required:

• Six (6) months of directly related experience.

Preferred:
• High school diploma or GED

Knowledge, Skills, and Abilities:

1. Demonstrated ability to read and interpret documents such as safety rules, operating and maintenance instructions and policy and procedures manuals.

2. Ability to read recipes and prepare simple food items.

3. Ability to use arithmetic to calculate recipes for expansion or reduced amounts.

4. Knowledge of Health Department regulations as it relates to food preparation and storage,