Position Summary:The cook position must be flexible and willing to learn multiple positions within the Patient Service Line and Retail Service areas of the kitchen to include hot food line cooking & prep, cold food prep & assembly, patient tray expediting, ware washing and prep & assembly of Retail Service cold grab & go items. This position performs thorough methods of food preparation, portion control, sanitation and routine cleaning and sanitation practices in accordance with the department standards as well as operates, maintains and cleans kitchen equipment.

Qualifications: CERTIFICATION & LICENSURE REQUIREMENTS
ANSI Accredited Food Handler Certification within 30 days.

EXPERIENCE REQUIREMENTS
Prior cooking experience.

SKILLS AND KNOWLEDGE
Must be able to demonstrate basic reading and verbal English communication skills. Follow standardized quantity recipes, product labels, and to communicate with supervisors and other food service personnel. Knowledge of materials and methods used in food preparation. Knowledge of use and care of quantity food preparation utensils and equipment. The ability to multi-task in the preparation of food for a large, multi-operational hospital food production unit.

Essential Functions:

• Cooks and prepares foods in accordance with standardized recipes and departmental procedures.
• Maintains utensils, equipment and work areas in a clean and sanitary condition.
• May serve foods on patient tray assembly area.
• Follows detailed daily sanitation and position cleaning assignments.
• Responsible for seeing that food is prepared according to menu

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• Properly prepares food according to production sheets assigned by supervisor.
• Labels all food product according to Local Health Department Code.
• Portions and prepares food prior to service.