General Statement of Duties:|
Under general supervision, prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes, and other food items in appropriate quantities while following menus, recipes, and production sheets and maintaining a clean and sanitary work area. Communicates with other production staff regarding menus, recipes and portion sizes.
Essential Job Functions:
1. Obtains food ingredients and supplies from storage areas as required for daily operations.
2. Reviews production schedule to determine food requirements including variety and quantity of food for preparation and to assemble supplies and equipment needed for daily cooking activities.
3. Prepares and seasons a wide variety of foods such as vegetables, fruits, meats, soups, salads, and cereals in accordance with prescribed recipes.
Slices, grinds, and cooks meats and vegetables using a full range of cooking methods; Tests foods for quality and completes production sheets.
Demonstrates, understands, and practices safe food handling techniques. Including dating/labeling, time/temperature measurements, correcting critical control issues.
Corrects issues with food/equipment as quickly and appropriately as necessary to provide all customers with a quality product.
Completes competencies as defined by department/unit and/or clinical specialty area
Minimum Education and Experience:
2 years food service experience preferred, 1 year required
relevant culinary education can be substituted for experience.
Minimum License and Certificates Required
Food Protection Manager Certification preferred.
Supervised By: Food Service Cook II/Lead Cook/Supervisor/Manager/Director
Supervision Of: N/A
Environmental and Physical Demands/Hazardous Conditions:
(X) INSIDE: Spends approximately
hours or more per week inside.
( ) OUTSIDE: Spend approximately __ hours per week outside (driving/running work related errands).
( ) BOTH: The activities occur inside and outside in approximately equal amounts.
WORK POSITIONS: (defined in 10% increments of work time): Sitting
( ) SEDENTARY WORK: Lifting 10 lbs. maximum and occasional lifting and/or carrying articles.
( ) LIGHT WORK: Lifting 20 lbs. maximum with frequent lifting and/or carrying articles weighing up to 10 lbs.
(X) MEDIUM WORK: Lifting 50 lbs. maximum with frequent lifting and/or carrying of objects weighing up to 25 lbs.
( ) HEAVY WORK: Lifting 100 lbs. maximum with frequent lifting and/or carrying of objects weighing up to 50 lbs.
( ) VERY HEAVY WORK: Lifting objects in excess of 100 lbs. with frequent lifting and/or carrying of objects weighing more than 50 lbs.
( ) Ability to lift, push and pull with assistance (mechanical or co-worker) the weight of an average patient specific to the department.
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