Cook
Cook
Posted on :
06-07-2025
Employer Active
1 Vacancy
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Job Description
Min
USD $16.00/Hr.
Max
USD $23.64/Hr.
Overview
- Full time
- Varied Hours (days and evenings)
- Every other weekend
A cook prepares seasons and cooks food for hospital patients contracted meals employees and visitors.
Qualifications
Education and/or Other Requirements
- High school diploma or equivalent is preferred. Must have a minimum of two years experience in quantity food preparation.
Qualifications
- To perform this job successfully an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge skill and/or ability required.
- Knowledge of culinary techniques.
Responsibilities
- Identifies with shares in and displays a commitment to the mission philosophy and objectives of the organization. Demonstrates knowledge of the mission gives consideration to the principles of the mission (core values: Compassion Ability Respect Excellence and Service).
- Participates in and supports performance improvement and risk management activities.
- Requisitions prepares season cooks and serves food.
- Prepares or supervises washing peeling trimming slicing dicing baking broiling steaming seasoning and garnishing of food items.
- Follows standardized recipes; prepares and cooks proper amounts needed with the proper ingredients.
- Tests food by smelling tasting and taking temperatures.
- Displays and serves the food in an attractive and appetizing manner.
- Uses proper sanitation and safety procedures for utensils and equipment.
- Ensures sanitation principles are followed.
- Maintains work area and equipment in a clean neat and orderly manner.
- Cooks food at optimum time for serving; anticipates quantity needed. Labels food.
- Reviews production worksheets to determine amounts of food to remove from storage and amounts of food to prepare.
- Cooks for large special events.
- Displays and serves food in attractive and appetizing manner.
- Frequently questions mistakes on the work sheets and cooks more or less food accordingly.
- Controls waste.
- Cleans vegetables and meats to minimize amount thrown away.
- Labels and dates leftover foods; stores in shallow covered pans; rotates the food.
- Reviews production worksheets; orders adequate but not excessive supplies.
- Creatively uses leftovers to reduce waste.
- Assists other employees as needed.
- Assists in training new employees.
- Instructs room service and cafeteria employees with food usage.
- Promotes good customer relations.
- Shares information about ingredients when asked.
- Greets customers with a smile; lists menu items for undecided customers.
- Works well with deadlines; maintains composure in difficult and demanding situations and attempts solutions
- Performs other duties as assigned.
Employment Type
Full-Time
Key Skills
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