Cook II - The Regional Medical Center of Memphis

Summary:

Prepares, cooks, bakes, serves, stores food items, and executes assigned production and sanitation activities following standard practices and procedures.

Education Requirement:

Ability to read, write and follow basic instructions and menu builds. High school diploma or equivalent work experience.

Experience Requirement:

A minimum of two (2) years of experience cooking in high volume food service required.

Licensure/Certification Requirement:

Vocational certificate in food preparation and/or ServSafe® certification preferred.

Knowledge/Skills/Abilities:

• Ability to understand and accurately follow written recipes, printed menu builds, and oral instructions.
• Demonstrated ability to effectively work in a team environment and exhibit customer service skills.
• Related experience with basic cooking techniques (roast, bake, broil, fry, grill, saute, boil, braise, etc).
• Ability to repeatedly and accurately execute menu builds to order (sandwich, burger, salad, etc.) a high volume environment.

Supervision Provided by this Job:

• No Supervisory responsibilities

Physical Demands/Conditions:

• Prolonged standing and walking; lifting, turning patients and equipment; repeated bending, squatting and stooping; exposure to infectious agents. Visual acuity is needed to assess color changes, to verify accuracy of written materials, and to administer and accurately prepare medications. Heavy Work - Exerting up to 150 pounds of force occasionally, and/or up to 75 pounds of force frequently, and/or up to 30 pounds of force constantly to move objects. (May be further defined as "with or without assistance.")

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