What are the responsibilities and job description for the Cook position at Hudson Regional Health?
Duties
Prepares food for Patient Services, Retail Services and Special Functions. Reads menu and production sheets to determine recipe requirements and procures food from storage. Initiates food preparation at appropriate times to assure meal is not over or under cooked and is ready to be placed on the serving line at meal times. Follows recipes and directions as indicated.
Check upcoming days’ menu and production sheets and pulls needed items from the freezer to the refrigerator.
Prepares items accurately according to therapeutic restrictions
Record all HACCP requirements accurately and timely
Effectively operates food preparation equipment such as ovens, broilers, grills, fryers, mixers and slicers
Completes all production items according to the department's standardized recipes
Takes and records food temperatures according to policy and procedure
Accurately records leftover portions on production sheets at the conclusion of each meal. Covers, labels and dates all suitable leftovers for storage
Maintains proper care, maintenance and sanitation of work areas and equipment.
Maintains established department policies, procedures and objectives for quality assurance, safety and infection control
EDUCATION EXPERIENCE REQUIREMENTS:
High School diploma or GED
Previous Restaurant, Catering, Health Care or Customer Service positions Preferred
Ability to lift up to 30 pounds and handle several hours standing
Prepares food for Patient Services, Retail Services and Special Functions. Reads menu and production sheets to determine recipe requirements and procures food from storage. Initiates food preparation at appropriate times to assure meal is not over or under cooked and is ready to be placed on the serving line at meal times. Follows recipes and directions as indicated.
Check upcoming days’ menu and production sheets and pulls needed items from the freezer to the refrigerator.
Prepares items accurately according to therapeutic restrictions
Record all HACCP requirements accurately and timely
Effectively operates food preparation equipment such as ovens, broilers, grills, fryers, mixers and slicers
Completes all production items according to the department's standardized recipes
Takes and records food temperatures according to policy and procedure
Accurately records leftover portions on production sheets at the conclusion of each meal. Covers, labels and dates all suitable leftovers for storage
Maintains proper care, maintenance and sanitation of work areas and equipment.
Maintains established department policies, procedures and objectives for quality assurance, safety and infection control
EDUCATION EXPERIENCE REQUIREMENTS:
High School diploma or GED
Previous Restaurant, Catering, Health Care or Customer Service positions Preferred
Ability to lift up to 30 pounds and handle several hours standing
Salary : $20 - $21