COOK

Food Service Worker

Prepares and helps serve patient, visitor, & staff meals following recipes and procedures. Maintains a sanitary environment at all times following health department, state, or national regulations. Organizes work of other staff member to accomplish the production of needed food items. Checks in food from vendors and stores stock correctly according to procedures. Operates needed equipment and monitors equipment to produce safe, nutritious, and good tasting food items.

Education/Training: High school or GED

Experience: 6 months of hospital, retail, or commercial cooking experience.

Licensure/Certification: ServSafe Food Safety Certification

Knowledge and Skills:

• Ability to read, follow recipes, and increase or decrease recipe sizes as needed.
• Ability to use ovens, slicer, mixers, stoves, kettles, and other required cooking equipments effectively.
• Able to work independently while performing assigned tasks correctly.
• Able to maintain clean and sanitary work environment while performing assigned duties.
• Knowledge of all health department and other regulatory agency rules and requirements
• Able to take temperatures of food and equipment and document daily.
• Able to track amount of food made and record leftovers or run outs of food items.
• Able to train others and advise other staff on patient diets.
• Able to follow diagrams and lists to complete patient trays to specifications.
• Able to interact with customers in a pleasant manner and able to handle customer complaints and problems.
• Able to run and fill assorted Food Service machines (i.e. beverage dispensers, steam tables, and other kitchen equipment).

Customers Served: Children (age 4-12)