Location: Kent Campus Hospital

Status: Full Time 80 Hours

Shift: Day/Nights

SALARY RANGE: 15.38 - 21.53 HOURLY

General Summary:

Performs a wide variety of tasks in the preparation and cooking of food using and following standard practices and procedures. Must interpret recipes, cook and assemble large quantities of food for hospital cafeteria and/or patient food services.

Responsibilities:

• Plans and coordinates cooking schedules to ensure food will be ready at required times.
• Previews menus and production sheets to determine type and quantities of meats, vegetables, soups, salads, and desserts to be obtained and prepared.
• Reviews menus and production sheets with lead cook, chef, or manager.
• Prepare food items, including baked items, according to instructions and recognized safe food handling practices; monitor and observe food during the cooking process; regulate temperatures and/or timing of cooked foods.
• Uses kitchen equipment including food processor, slicer, mixer, oven, deep fryer, and stovetop following safe practices.
• Read, interpret, and review instructions for possible errors relating to specified quantities, ingredients, proportions, or mixtures; refer inaccuracies to Lead Cook or Supervisor.
• Ensures sanitary controls are maintained throughout the food preparation process.
• Utilizes temperature logs, leftover logs, and roast meat charts.
• Follows proper clean-up guidelines, cleaning counters and tables, collecting department debris, and emptying trash receptacles, following proper floor cleaning guidelines, and replenishes food stock as necessary.
• All other duties as assigned within the scope and range of job responsibilities.

Required Education, Credential(s) and Experience:

• Education: High School Diploma or GED.
• Credential(s): None Required.
• Experience: 1 year culinary experience with both cold and hot food production in a large commercial setting, or equivalent culinary school experience.

Preferred Education, Credential(s) and Experience:

• Education: Certificate Program; Associate Degree Culinary Arts.
• Credential(s): ServSafe Certification.
• Experience: 2 years culinary experience with both cold and hot food production in a commercial setting or 1 year experience combined with certificate in Culinary Arts.

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• Full-time employment with a stable salary range.
• Opportunities for professional development.
• Experience in a fast-paced hospital kitchen environment.
• Potential for advancement within the organization.

• Minimum 1 year culinary experience in a large commercial setting.
• Ability to prepare both cold and hot food items.
• Familiarity with safe food handling practices.
• Experience using kitchen equipment such as food processors and ovens.
• Strong organizational and time management skills.