Foodservice Cook

Prep Cook

The Prep Cook is responsible for preparing food and serving customers in accordance with applicable federal, state, and local standards, guidelines, and regulations. The Prep Cook is also responsible for operating and cleaning equipment. The focus of the Prep Cook is to prepare the items on production sheets, complete all documentation, reporting, and logs for the meal services to serve customers in an efficient and friendly manner in accordance with the organizational mission statement, values, and goals.

Tastes completed meals to ensure quality.

Operates and cleans equipment per department procedures after each use.

Stores, labels and dates all food items according to policy and HACCP guidelines.

Complies with federal, state and local health and sanitation regulations and department sanitation procedures.

Takes orders from customer and prepare items requiring short preparation time.

Serves customers in an efficient and friendly manner.

Completes orders from steam tables and grill and serves customers at multiple stations.

Utilizes approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control.

Operates and cleans equipment per department procedures after each use.

Stores, labels and dates all food items according to policy.

Follows HACCP guidelines to ensure quality and safety of food supply.

Resolves customer concerns.

Ensuring a welcoming experience for all we serve, regardless of origin, race, religion, disability, sexual orientation or socioeconomic status.

Educating staff, patients and the communities we care for.

Customer Service Responsibilities

Demonstrate excellent customer service and standards of behaviors as well as encourages, coaches, and monitors the same in team members. This individual should consistently promote teamwork and direct communication with co-workers and deal discretely and sensitively with confidential information.

Responsibilities in Quality Improvement

participates in departmental efforts to monitor and report customer service.

Communication and customer service skills, good hand-eye coordination.

High school diploma or GED equivalent preferred.

• 1 - 6 months related experience and/or training; Food Handler's Permit by applicable state and county.
• ServSafe training and certificate as required by applicable state and county.

Operate or use department specific equipment: Ascend/Descend equipment or ladder: Consistent with the Americans with Disabilities Act (ADA), it is the policy of Mary Free Bed Rehabilitation Hospital to provide reasonable accommodation when requested by a qualified applicant or employee with a disability, unless such accommodation would cause an undue hardship. The policy regarding requests for reasonable accommodation applies to all aspects of employment, including the application process. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, age, genetic information, veteran status, disability or other legally protected characteristic.