Prep Cook

Position Summary:

The Prep Cook at LISVH is responsible for assisting with the preparation of quality food for residents, staff, and visitors using standardized recipes and production sheets. This employee ensures efficient, safe, and sanitary food production.

Required Qualifications:

• High School Diploma or equivalent
• 1+ years culinary experience
• Serve-Safe or Food Manager Certificate (current or obtained within 6 months of hire)
• Must be able to read, write, and speak English, follow written and verbal instructions, and complete simple computational skills
• Ability to meet travel requirements associated with this position
• Ability to meet acceptable background check standards
• Ability to work flexible hours, including evenings and weekends, as appropriate.

Preferred Qualifications:

• Knowledge of modified diets, principles and safe, sanitary food handling techniques
• Experience in health care environment

Duties/Responsibilities:

• Assist with the preparation of resident, retail, and catering menu items in accordance with forecasted and/or tallied quantities, following established recipes at all times.
• Ensuring all food items are properly stored and easily accessible.
• Demonstrate knowledge of food preparation for modified diets based upon restrictions relating to age, nutrient, and texture modifications.
• Completion of production sheets and food temperature control logs as per established protocol.
• Operate and clean equipment per departmental procedures.
• Safely transport garbage and recyclable material to assigned areas.
• Demonstrate knowledge of federal, state, local, and department and follow directions recommended by manufacturers and per SDS sheets.
• Demonstrate knowledge of infection control.
• Demonstrate knowledge of sanitation, including but not limited to food safety and personal hygiene.
• Utilize equipment to perform job functions as per departmental safety procedures.
• Adhere to organization and department dress codes and time/attendance policy.
• Perform other duties as assigned by the Supervisor/Executive Chef.
• Essential Physical Requirements*:Typically lifts 20 to 50 lbs.