Cook - Dietary

Job description

Functioning within the Health System’s mission, values, objectives, policies and procedures, the Cook participates in the preparation of food according to HACCP standards. The Cook plans cooking schedules to ensure that food is prepared for the cafeteria and/or patient line; prepares/supervises the washing, trimming, cooking and seasoning of food items; preps food qualities and portions according to a production schedule; and directs distribution of food to serving units. Responsible for cleanliness of work area. Follows direction and completes other duties as assigned by Lead Cook, Supervisor, Chef and Manager
Education: High school diploma or equivalent (i.e. GED) is preferred.
Licensure/Certification: None required.
Experience: Five (5) years of upscale dining and/or healthcare experience is required.
Skills: Must demonstrate basic literacy skills including the ability to read, understand, and comprehend simple instructions, recipes, production sheets, temperature logs, safety rules, and MSDS sheets; numeric skills, including the ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals; and the ability to compute recipe conversions, purchases vs. served and pan yields. Must also have a working knowledge of food handling, preparation, production, standard kitchen equipment, food safety, and sanitation.