COOK - BISTRO CAFE (FT) - Cody Regional Health

JOB TITLE: Cook - Hospital

DEPARTMENT: Nutrition Service

REPORTS TO: Nutrition Services Director

JOB SUMMARY

Performs a wide variety of tasks and operations to prepare and cook food for patients, residents, employees, and others as directed, following standard practices and procedures, and complying with regulatory requirements. Responsibilities include: follows standard recipes, production sheets, tallies and ingredient room sheet to achieve nutritious, high quality, cost effective meals and handles food and equipment in accordance with sanitation and safety practices.

OFFERING SIGN-ON BONUS!

JOB REQUIREMENTS

High school diploma or GED preferred.

EXPERIENCE

• Approximately one-year experience in high volume food production, or 3 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.

SKILLS

• Knowledge of cooking methods and procedures, including various types of preparation and related routines.
• Familiar with kitchen equipment.
• Safe food handling practices: handling food, objects, products, and utensils.
• Safe knife/sharp handling skills.
• Communication skills are utilized a significant amount of time when interacting with food service workers cooks, supervisors and other departments.
• Foodservice experience with general knowledge of restaurant operations.
• Willingness and ability to learn specialty diets required in healthcare setting.
• Basic reading and writing.

REQUIRED CERTIFICATIONS

ServSafe certification preferred.

ESSENTIAL FUNCTIONS

• 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 the tray line, cafeteria service, and catering.
• Utilizes progressive cooking procedures to ensure optimum quality product.
• Utilizes appropriate garnishing and food presentation techniques to ensure optimum quality.
• Follows daily prep and pull schedules as indicated in guidelines.
• Weigh and measure 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.
• Ensures 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.
• Promote teamwork and quality service through daily communication and coordination with other departments.
• Perform other duties as assigned.

SECONDARY FUNCTIONS

• Answer phones, take and relay messages fill requests.
• Attend all department meetings and in-services.