Under the general direction of the Food and Nutrition Services Director and the direct supervision of the Food Service Manager, the Cook is responsible for preparing food items for patient trayline, cafeteria, and Hospital functions.
Follows recipes to ensure quality standards are met for appearance, texture and flavor. Tastes their product throughout the cooking process to make sure of quality product. Does not allow foods that do not meet standards to be served.
Stocks food and supplies according to FIFO. Stores open food/ leftovers using safe food handling practices which meet Health Department regulations.Ensures all foods are dated and labeled. Washes hands frequently and changes gloves when necessary.
Checks production schedule to determine variety and quantity of goods to cook. Uses good time management skills.Committed to accomplishing all assignments by the deadline.
Volume or institutional cooking desireable but not necessary.
Built in 1948, Baptist Hospital of East Tennessee, a 329-bed acute care full-service hospital, has become the premier facility for the...