Second Cook (LJ)

Job Title

Culinary and Food Services

Job Description

Prepares, portions and presents all food items according to standard recipes and established policies and procedures.

Job Responsibilities

• Prepares and presents all food items according to standardized recipes.
• Portions food products according to established portion control guidelines.
• Ensures plate presentation is in accordance with department guidelines.
• Operates cooking equipment according to manufacturer's safety guidelines. Reports any malfunctioning equipment to management.
• Monitors food usage and anticipates "run outs" during the meal services.
• Follows all food safety precautions and monitors food temperatures during production, rotation and organization, according to HACCP guidelines.
• Cleans respective work area. Maintains a high standard of sanitary practice in food preparation.
• Maintains inventory and storage of prepared foods. Records overages and shortages based upon patient census.
• Performs related duties, as required.

Job Qualification

• High School Diploma or equivalent required. Successful completion of a Culinary Arts training program, preferred.
• Serve Safe, HACCP or related food safety certification, preferred.
• Minimum of three (3) years Short Order Cook experience, required.
• Ability to communicate effectively and follow instructions, required.

*Additional Salary Detail The salary range and/or hourly rate listed is a good faith determination of potential base compensation that may be offered to a successful applicant for this position at the time of this job advertisement and may be modified in the future. When determining a team member's base salary and/or rate, several factors may be considered as applicable (e.g., location, specialty, service line, years of relevant experience, education, credentials, negotiated contracts, budget and internal equity).