Patient Line Cook (Rotating Shifts)

Job Title

Accurately and efficiently prepare, portion, cook, and present 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 the department may identify other responsibilities of the position.

Key Accountabilities

1. May prepare food and serve customers at an a la carte and may operate a grill station in order to complete meals for customers and patients 2. Prepares food in accordance with current applicable federal, state and corporate standards, guidelines and regulations to ensure high-quality food service is provided 3. Reads food order or receives verbal instructions on food required by patron, and prepares and cooks food according to instructions for accuracy, quality and satisfaction 4. Provides the highest quality of service to customers at all times to ensure customer satisfaction 5. Follows basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments in order to ensure safety for all customers and patients 6. Prepares foods under direct supervision or instruction by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use 7. Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment 8. Clean and sanitize work stations and equipment and must follow all department and regulatory rules and procedures for compliance with all regulatory agencies 9. Complies with all company safety and risk management policies and procedures; complies with all HACCP policies and procedures to provide food safety for all customers and patients

Qualifications

High School diploma/GED preferred 1 year minimum of relevant kitchen experience Knowledge of basic kitchen equipment operation experience in a short order restaurant or other large facility environment