Cook

About The Job

General Summary of Position

Accurately and efficiently prepares portions, cooks, and presents a variety of hot and/or cold food items for various meal periods: to include Breakfast, Lunch, Dinner, and Special/Catered Events. The general responsibilities of the position include those listed below but department leadership may identify other responsibilities of the position. These responsibilities may differ among hospitals depending on business necessities and department requirements.

Primary Duties and Responsibilities

1. Prepares, measures ingredients, and cooks food in accordance with established recipes, production records, current applicable federal, state, and department standards, guidelines, and regulations to ensure high-quality food and service is provided.
2. Where appropriate, reads food order tickets or receives verbal instructions on food required by patron and prepares and cooks food according to instructions.
3. May prepare food and serve customers in a made to order setting including a grill station.
4. Prepares food in accordance with current applicable federal, state, and corporate food safety & sanitation standards, guidelines, and regulations to ensure high-quality food service is provided.
5. Prepares foods under supervision of department leadership. Operates and maintains departmental equipment in a safe, orderly, and efficient manner. Informs supervisor of malfunctioning, damaged, and/or unsafe equipment.
6. Tastes products as needed to ensure high quality, reads menus, adheres to production sheets, and keeps accurate taste, temperature, and production records.
7. Responsible for cleaning and sanitizing workstation and equipment.
8. Works in a safe manner to avoid injury to self and others. Reports unsafe conditions, accidents, and injuries immediately.
9. Complies with all company safety and risk management policies and procedures.
10. May receive inventory, lift products, and supplies and prepare meals for customers requiring special diets.
11. Contributes to the achievement of established department goals and objectives and adheres to department policies, procedures, quality, and safety standards. Complies with governmental and accreditation regulations.
12. Participates in departmental meetings, initiatives, training programs as required.

Minimal Qualifications

Education

• High School Diploma or GED preferred
• One year of relevant education may be substituted for one year of required work experience.

Experience

• Less than 1 year. Minimum of 6 months cooking experience in any setting or completion of approved culinary certification training program. required
• One year of relevant professional-level work experience may be substituted for one year of required education.

Knowledge Skills and Abilities

• Verbal and written communication skills, basic math skills required.
• Basic computer skills preferred.
• Presents self in a highly professional manner to others and understands that honesty and ethics are essential.
• Ability to maintain a positive attitude.
• Ability to communicate with co-workers and other departments with professionalism and respect.
• Maintains a professional relationship with all coworkers, vendor representatives, supervisors, managers, and customers.
• Basic food safety and sanitation knowledge required.
• Basic knowledge of kitchen equipment, proper use of equipment, and proper knife handling skills.

This position has a hiring range of USD $18.00 - USD $29.74/Hr.