This position is responsible for preparing and cooking large quantities of food for consumption by patients, employees, and visitors.

Job Functions:

• Prepares, seasons, and cooks food for patients, staff, and visitors according to menu and production sheets.
• Coordinates timing of preparation in order to meet service schedules for patients and catering service.
• Adheres to standardization of recipes and portion control to prevent food waste and control cost.
• Practices and adheres to safety guidelines from the State Department of Health.
• Gives directions to personnel who assist in food preparation.
• Communicates with the other cooks and chef manager regarding menu information and monitors food availability for patients and cafeteria guests.
• Assists in the assembly of patient trays on tray line.
• Assists with washing pots and pans.
• Performs other duties as assigned.

Minimum Education/Work Experience:

• High school graduate or equivalent.
• At least 1 year food service experience pertaining to institutional or casual/fine dining cooking, operation of kitchen equipment, food handling, and sanitation.

Cognitive and Mental Demands:

• Time Awareness - Continuous.
• Writing - Continuous.
• Initiation of Work - Occasional.
• Memory - Continuous.
• Receptiveness to Change - Occasional.
• Reasoning - Continuous.
• Required Sequences in Work - Frequent.
• Problem Solving - Frequent.
• Attentiveness Duration - Continuous.
• Social Interactions - Frequent.
• Mathematical Aptitude - Frequent.
• Conflict Management - Occasional.
• Reading - Continuous.
• Detail Oriented - Continuous.

Requirements:

• Must be able to work Monday, Wednesday, and Fridays from 11AM-5:30 and every third weekend and holiday.

• Professional and courteous customer service to internal and external customers.

• High school graduate or equivalent.
• At least 1 year food service experience pertaining to institutional or casual/fine dining cooking.
• Knowledge of modified diet food preparation.
• Basic food and culinary terms and cooking methods.
• Ability to communicate in English for effective written and verbal correspondence.
• Knife skills and small tool handling.
• Ability to prioritize and multi-task.
• Ability to work independently and in a team.
• Completion of sanitation course and certification within one year of employment as cook.