Prep cooks/fry cook

Cook III
This Cook III is responsible for preparing hot foods for patients, team members, and visitors on-site. This individual is also responsible for maintaining temperature logs on all foods served, clean-up and sanitation of the kitchen, and all applicable documentation such as equipment temperature logs.
Requirements:

High School Diploma or GED equivalent required
Food service experience required; must include cooking experience
Must be able to follow written and oral instructions and be able to read recipes
Must be able to operate slicers, mixers, grills, fryers, ovens, steamers, and steam jacketed kettles without assistance
Gathers ingredients for assigned menu items
Obtains recipe calibrated for the number of servings specified by either the tally or forecast on production sheet
Pre-preps food ingredients for menu items according to standardized recipes
Washes, chops, pans out foods as instructed by the chefs
Assembles food ingredients for menu items according to standardized recipes
Measures or weighs every ingredient specified by the recipe
Bakes, roasts, fries, broils, and steams vegetables, meats, and other foods
Follows correct procedures for processing and assembling ingredients and uses correct pan size as specified by standardized recipe
Assembles finished pans of foods on steam tables according to steam table diagrams
Sets up grill and/or fryer and fries items as assigned
Follows all standards of safe food handling, temperature control, and personal hygiene
Records food temperatures onto food temperature logs for end production and holding at specified times
Records refrigerator, freezer, and warmer temperatures on equipment temperature logs as assigned
Initiates corrective actions according to policy and procedure
Notifies Chef of equipment needing repair so that work orders can be initiated timely
Performs general cleaning and sanitizing tasks as assigned and always cleans and sanitizes food contact surfaces before using
Attends daily production meetings, in-services, and department meetings
Leads daily production meeting in the absence of the Chef