Cook at Mountain Point Medical Center - Lehi, United States - Thomas Cuisine
Description
** Cook at Mountain Point Medical Center**
**Job Category****:** Cooks **Requisition Number****:** COOKA002875 Showing 1 location **Job Details**
**Description**
**Looking for a Cook for Mountain Point Medical Center** **$15.00+/hr. with benefits, health, vision, dental, PTO and Paid holidays** **Shifts vary between 6am to 2:30pm or 10:30am to 7pm.** **What you will do:**
Prepares orders for patient, staff, visitors and catering using standardized recipes and service and/or plating guidelines.
Takes note of variances in recipes and plating guidelines and communicates issues to the Executive Chef.
Assists customers with orders by answering menu and recipe-related questions.
Keeps abreast of department standards, as well as local, state and federal agency guidelines as required.
Performs culinary activities such as cold food preparation, blanching, steaming, boiling, simmering, emulsifying, deep frying and routine sauteing in the preparation of food; follows regulations and established standards applicable to personal hygiene and food preparation, handling and disposal.
Maintains production pars to facilitate smooth execution of the food service operation for the assigned facility.
Operates, safely and accurately, a variety of commercial food service equipment, including knives, slicer, thermometers, measuring utensils, scales, toaster, food warmer, chopper, mixer, blender, steamer, grill, fryer, steam kettle, broiler, gas stove, microwave oven, slow-cooker and convection oven.
Performs related duties as required.
**Experience/Knowledge:**
One year of directly related work experience in the fast-food, restaurant, hospitality or other culinary environment or venue, or any combination of education and experience that would demonstrate attainment of the requisite job knowledge/abilities. Vocational training courses in large-quantity cooking is strongly preferred.
Knowledge of HACCP food handling standards and guidelines, and industry standards relating to personal hygiene in a culinary environment.
Knowledge of the basic activities/techniques employed in the preparation of short-order foods.
Knowledge of the application and/or operation of commercial food service tools and equipment, and the ability to utilize them safely and appropriately.
ServSafe Certification a plus.
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