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Full Time Cook at Community Sub-acute care - Fresno, United States - Thomas Cuisine
Description
** Full Time Cook at Community Sub-acute care**
**Job Category****:** Cooks **Requisition Number****:** FULLT003002 Showing 1 location **Job Details**
**Description**
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**
