** Doctor's Lounge Concierge and Cooks Needed at Mountain Point Medical Center**

**Job Category****:** Cooks **Requisition Number****:** COOKA002861 Showing 1 location **Job Details**

**Description**

**Looking for a Cook and Doctor's Lounge Concierge for Mountain Point Medical Center!** **$15 /hr. with benefits, health, vision, dental, PTO and Paid holidays** **Shifts vary between 6am to 2:30pm or 10:30am to 7pm.** **What you will do:**

* Prepares orders for patient, staff, visitors and catering using standardized recipes and service and/or plating guidelines.

* Takes note of variances in recipes and plating guidelines and communicates issues to the Executive Chef.

* Assists customers with orders by answering menu and recipe-related questions.

* Keeps abreast of department standards, as well as local, state and federal agency guidelines as required.

* Performs culinary activities such as cold food preparation, blanching, steaming, boiling, simmering, emulsifying, deep frying and routine sauteing in the preparation of food; follows regulations and established standards applicable to personal hygiene and food preparation, handling and disposal.

* Maintains production pars to facilitate smooth execution of the food service operation for the assigned facility.

* Operates, safely and accurately, a variety of commercial food service equipment, including knives, slicer, thermometers, measuring utensils, scales, toaster, food warmer, chopper, mixer, blender, steamer, grill, fryer, steam kettle, broiler, gas stove, microwave oven, slow-cooker and convection oven.

* Performs related duties as required.

**Experience/Knowledge:**

One year of directly related work experience in the fast-food, restaurant, hospitality or other culinary environment or venue, or any combination of education and experience that would demonstrate attainment of the requisite job knowledge/abilities. Vocational training courses in large-quantity cooking is strongly preferred.

* Knowledge of HACCP food handling standards and guidelines, and industry standards relating to personal hygiene in a culinary environment.

* Knowledge of the basic activities/techniques employed in the preparation of short-order foods.

* Knowledge of the application and/or operation of commercial food service tools and equipment, and the ability to utilize them safely and appropriately.

* ServSafe Certification a plus.

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