- Follows recipes and work production tools. Scales recipes to size based on production requirements and serves appropriate portion sizes.
- Produces both visually appealing and palatable meals in accordance with outlined preparation standards, including garnishes, etc. and takes pride in meals prepared
- Adheres to therapeutic diets as necessary and in accordance with NCM standards
- Assures the proper staging, dating and rotation of food items.
- Demonstrates knowledge of the safe use of work place tools such as knives, slicer, mixer, oven, and cooking surfaces. Maintains a safe environment by proper storage/movement of heavy objects
- Completes production sheets on a daily basis and attempts to accurately adjust (forecast) production quantities based on previously completed production sheets
- Keeps workstation clean and clear of clutter. Practices proper sanitation while preparing food items
- Records and maintains cooler/freezer and food temperature logs with knowledge of corrective action procedures
- Completes room service meal orders and caf food prep and/or set-up within appropriate time frames. Demonstrates flexibility when rush orders come in or menu items require substitution.
- Assists in other positions such as room service ordering, caf serving and dish room support as able. Promptly pauses non-room service food prep and tasks and jumps in and assists with caf meal rush/room service when needed.
- Completes daily, weekly and monthly task checklist as well as daily coronavirus sanitizing task
- Other duties as assigned.
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Cook (FULL TIME) - Hiawatha, United States - Amberwell Health
Description
Job DetailsJob Location
Amberwell Hiawatha - Hiawatha, KS
Position Type
Full Time
Education Level
GED
Job Shift
Day Including every other weekend
Job Category
Food Service
Description
COOK: Full Time weekends required
BASIC FUNCTION:
This position is responsible for preparing meals for patients, caf, meals on wheels, and catering events as specified by recipes and in accordance with therapeutic diets. The position is responsible for stocking and staging of food items in the work area. The position will be responsible for the sanitation and cleanliness of their assigned work space. Knowledge and recording of proper temperatures is required. This position is responsible for following recipes, including work production tools, and scaling recipes to size based on production requirements.
SHIFT DAYS/HOURS:
AM Cook 6:00 a.m.-2:30 p.m.; PM Cook10:30 a.m.-7:00 p.m. Subject to change based on business necessity.
ESSENTIAL FUNCTIONS:
Qualifications
QUALIFICATIONS:
Education: GED or High School Diploma
Experience: Previous cooking experience. Experience with short-order cook preparations and therapeutic diets preferred, but not required.
Certificates, License, Registrations:
Knowledge,
Skills and Abilities: The position must be capable of preparing food items to recipes including therapeutic diets. Ability to speak, read, write, and follow written and oral instructions. Must be able to work cooperatively as part of a team. Demonstrates ability to exercise time and task management. Knowledge of the dish machine, surface sanitation, and proper food storage. Knowledge and recording of proper temperatures is required.
Physical: Full use of arms, hands, and legs necessary. Must be able to reach, lift, bend. Some heavy lifting may be required. Must be able to be on feet for long periods of time
INTERPERSONAL RELATIONSHIPS:
Supervision Received: Kitchen Manager
Supervision Exercised: None
Other: Patients, hospital employees, patients family members and members of the general
public
EXPOSURE TO HAZARDS: To reduce job hazards, this position is responsible for wearing PPE during job functions. PPE can include: gloves, gown/coat, shoe covers, head/face, eye and ear protection. Each job function requires a different level of PPE, individuals receive initial and annual training to identify the appropriate level of PPE required. According to OSHA standards, this position is classified as low risk with little or no risk of exposure. Heavy lifting, wet floors, risk for burns, cuts, and potential overexposure to chemicals such as Clorox, dish machine detergent, etc.
EQUIPMENT USED: Dish machine, stove/oven, steamer, rapid cook oven, refrigeration units, cooking pots/pans, and utensils.
