About the role
Overview
The Cook is responsible for the preparation and storage of all foods in a safe, sanitary and efficient manner as required for direct patient care and for cafeteria and catering services.
Responsibilities
- Prepares meals, snacks, and supplements in a safe and sanitary manner for hospital patients, staff personnel and visitors.
- Maintains an adequate quantity of the food prepared for the cafeteria and the patients in the highest quality.
- Plan and organizes pre-preparation activities including obtaining necessary supplies and equipment and placement in the correct location for pre-storage.
- Replenishes cafeteria food items as needed.
- Assists in the preparation of patient meal trays.
- Preserves and stores left over foods with the appropriate labels and dates.
- Operates and cleans cooking utensils and equipment and maintains preparation area in a safe and sanitary manner.
- May assist in requisition and inventory of food items and ingredients.
- Assists in storage of all Dietetic Services food service items.
- May assist in vending duties and obtaining monies from vending machines.
- Performs other related duties as assigned.
Qualifications
Education
- High School Diploma or GED equivalent.
Experience
• One (1) year experience in quantity food preparation; OR
- One (1) year on-the-job upgraded experience required to attain proficiency of performance of assigned duties and responsibilities.
Required Skills, Knowledge & Abilities
- Must read, write, and follow oral and written instructions.
- Must make simple arithmetic calculations and computations.
Licenses & Certifications
- Must obtain a valid Food Handler's Permit for the appropriate county.
- Food Handler's Permit requires the employee to sit for a written examination.