** Full and Part Time Cook at Fresno Heart**

**Job Category****:** Cooks **Requisition Number****:** FULLA002936 Showing 1 location **Job Details**

**Description**

REPORTING RELATIONSHIPS

Reports to: Chef and/or Sous Chef

Supervises: N/A

JOB SUMMARY

Performs a wide variety of tasks and operations to prepare and cook food for patients, employees, others as directed, following standard practices and procedures and complying with regulatory requirements. Responsibilities include: follows standard recipes, production sheets, tallies and ingredient room sheet to achieve nutritious, high quality, cost effective meals and handles food and equipment in accordance with sanitation and safety practices.

ESSENTIAL ACCOUNTABILITIES

Reviews menus and assembles all items needed for preparation.

Follows standard recipes, production sheets, tallies and ingredient room sheet to achieve nutritious, high quality, cost effective meals.

Evaluates food preparation and recommends changes to improve operations.

Maintains equipment and cooking area. Follows kitchen opening/closing procedures.

Handles food and equipment in accordance with sanitation and safety practices.

Orients new Food Service personnel.

Reports repairs and maintenance needs to the Supervisor.

Meets time deadlines for trayline, cafeteria service, and catering.

Utilizes progressive cooking procedures to insure optimum quality product.

Utilizes appropriate garnishing and food presentation techniques to insure optimum quality.

Follows daily prep and pull schedules as indicated in guidelines.

Weighs and measures ingredients for the following day's production, keeping food refrigerated as needed and using proper thawing procedures.

Documents supply acquisitions appropriately, both when ordering and removing items from the storeroom. Rotates supplies and maintains an orderly inventory at a minimum per level.

Insures safety of food prepared by following safe sanitary food handling practices- hot food hot and cold food cold.

Follows specified cleaning procedures for all cooking equipment. Utilizes proper food storage practices- cover, label, and date.

Perform other duties as assigned.

MINIMUM KNOWLEDGE AND SKILL REQUIREMENTS

KNOWLEDGE OF:

Must have knowledge of cooking methods and procedures, including various types of preparation and related routines.

Familiar with kitchen equipment.

SKILLS IN:

EXPERIENCE AND EDUCATION

MINIMUM REQUIRED:

High school diploma/ GED and approximately one-year experience in high volume food production, or 5 years relevant experience in lieu of education with director approval. Must have knowledge of cooking methods and procedures, including various types of preparation and related routines. Familiar with kitchen equipment. Training in institutional food preparation or equivalent knowledge and skills.

PREFERRED:

LICENSES/CERTIFICATIONS

MINIMUM REQUIRED:

ServSafe Certification, Certified Professional Food Manager (CPFM) or Accredited Food Handler Certificate required within 90 days of hire.

PHYSICAL REQUIREMENTS/WORK ENVIRONMENT

Occasionally (Less than 25%) Regularly (25%-50%) Frequently (Greater than 50%)

Sitting Regularly

Standing Regularly

Walking Regularly

Climbing Occasionally

Reaching Occasionally

Bending/Twisting Occasionally

Kneeling/Squatting Occasionally

Crawling Occasionally

WEIGHT REQUIREMENTS

Lifting Carrying Pushing/Pulling

< 10 lbs. O O O

11-25 lbs. O O O

26-50 lbs. O O O

51-75 lbs. N N N

>100 lbs. N N N

(N) Never=0% of time (O) Occasionally=Less than 25% of time

(R) Regularly=25-50% of time (F) Frequently=Greater than 50% of time

**Qualifications**

**Skills**

**Behaviors**

**:**

**Motivations**

**:**

**Education**

**Experience**

**Licenses & Certifications**