Overview

Prepares, seasons, and cooks food for hospital patients, contracted meals, employees and visitors.

Qualifications

Education and/or Other Requirements

Must have a high school diploma or equivalent. Must have a minimum of two years experience in quantity food preparation.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Knowledge of culinary techniques.

Responsibilities

• Identifies with, shares in, and displays a commitment to the mission, philosophy, and objectives of the organization. Demonstrates knowledge of the mission, gives consideration to the principles of the mission (core values: Compassion, Ability, Respect, Excellence, and Service).
• Participates in and supports performance improvement and risk management activities.
• Requisitions, prepares, season, cooks and serves food.
  • Prepares or supervises washing, peeling, trimming, slicing, dicing, baking, broiling, steaming, seasoning and garnishing of food items.
  • Follows standardized recipes; prepares and cooks proper amounts needed with the proper ingredients.
  • Tests food by smelling, tasting and taking temperatures.
  • Displays and serves the food in an attractive and appetizing manner.
• Uses proper sanitation and safety procedures for utensils and equipment.
  • Ensures sanitation principles are followed.
  • Maintains work area and equipment in a clean, neat and orderly manner.
• Cooks food at optimum time for serving; anticipates quantity needed. Labels food.
  • Reviews production worksheets to determine amounts of food to remove from storage and amounts of food to prepare.
  • Cooks for large special events.
  • Displays and serves food in attractive and appetizing manner.
  • Frequently questions mistakes on the work sheets and cooks more or less food accordingly.
• Controls waste.
  • Cleans vegetables and meats to minimize amount thrown away.
  • Labels and dates leftover foods; stores in shallow covered pans; rotates the food.
  • Reviews production worksheets; orders adequate but not excessive supplies.
  • Creatively uses leftovers to reduce waste.
• Assists other employees as needed.
  • Assists in training new employees.
  • Instructs room service and cafeteria employees with food usage.
• Promotes good customer relations.
  • Shares information about ingredients when asked.
  • Greets customers with a smile; lists menu items for undecided customers.
• Works well with deadlines; maintains composure in difficult and demanding situations and attempts solutions 
• Performs other duties as assigned.