Job Description

Performs various cooking duties for the tray line and follows HACCP guidelines regarding food safety. Follows standardized recipes according to diets. Monitors food temperatures and ensures overall sanitation of the cooking area, cooks refrigerator and oven. Assists in menu planning and special catered functions.

Responsibilities:

• Responsible for food preparation and presentation. Makes all garnishes.
  
• Follows and prepares all standardized recipes for all diets.
  
• Operates cooking equipment and maintains the hot food area. Reports any malfunctioning equipment to the Manager.
  
• Orders needed supplies for production and service for assigned area.
  
• Records overages and shortages based upon patient census. Assists in production forecasting.
  
• Follows all food safety precautions and monitors food temperatures during production, rotation and organization, following HACCP guidelines.
  
• Assists in preparing for special catered functions and maternity unit meals.
  Performs related duties, as required.

Qualifications:

• High School Diploma or equivalent, required. Degree from an accredited Culinary Institution, preferred.
• Minimum of one (1) year experience as a Third Cook / Special Order Cook, required.
• Previous experience as a short order cook in an institutional or business environment, required.
• Ability to read, write and comprehend English, required.

*Additional Salary Detail
The salary range and/or hourly rate listed is a good faith determination of potential base compensation that may be offered to a successful applicant for this position at the time of this job advertisement and may be modified in the future. When determining a team member's base salary and/or rate, several factors may be considered as applicable (e.g., location, specialty, service line, years of relevant experience, education, credentials, negotiated contracts, budget and internal equity).