Cook - Dietary

Summary:

• Prepares individual servings and/or large quantities of regular and special diet food items for patients, the cafeteria, catered events, and outreach programs.
• Follows production sheets and standardized recipes to prepare menu items.
• Cleans and sanitizes assigned work areas to maintain a clean workstation.

Responsibilities:

• Prepares individual servings and/or large quantities of hot and cold food items according to established recipes in a timely and efficient manner.
• Portions food items accurately and garnishes them following plating guidelines.
• Handles food items safely to ensure HACCP and local agency guidelines are met.
• Serves as a quality assurance control point for every aspect of the food production service program to ensure needs are met and food temperatures are maintained at appropriate levels.
• Resolves problems that arise to ensure a positive outcome.
• Pre-preps food items as indicated on production sheets to ensure food items are prepped.
• Stores food items properly by covering, labeling, dating, and rotating to comply with department policies.
• Cleans and sanitizes work area and equipment as assigned to ensure procedures are followed.
• Portions bulk food items into proper serving containers and accurately weighs containers to record weight of bulk foods being sent out to remote sites.
• Cooks vegetables and other sensitive menu items to ensure quality throughout the entire meal service.
• Records leftover prepared menu items following service so production records can be updated.
• Loads containers into appropriate carts for proper distribution.
• Regular attendance is required to carry out the essential functions of the position.
• Reviews and meets ongoing competency requirements of the role to maintain the skills, knowledge, and abilities to perform, within scope, role-specific functions.

Requirements:

• One year of experience as a cook in institutional or restaurant quantity food preparation or in hospital food service.
• Must be able to work cooperatively with others and make mature judgments.
• Familiarity with basic food preparation, techniques, and equipment.
• Ability to work under varied and changing work conditions on a daily basis.

Preferred Skills:

• ServSafe certification awarded by the National Restaurant Association, accredited by American National Standards Institute (ANSI)-Conference for Food Protection (CFP).