Cook, Food & Nutrition (Westchester)

Prepares
and cooks food items for patients and customers following established recipes,
under the supervision of Executive Chef and department management.

• Prepares
  food items according to daily prep sheet. Organizes work to ensure all required
  preparation is completed in timely manner. Communicates progress to Executive
  Chef.

• Cooks
  food at required temperatures, ensuring food is not undercooked or overcooked.

• Utilizes
  established recipes to produce menu items, following menu guide and production
  sheets.

• Uses
  proper color-coded cutting boards when cutting, slicing or dicing food items.

• Sets
  up and serves food on patient tray line. 
  Assembles patient trays, ensuring accuracy and timeliness.

• Stores
  food items according to established procedures. 
  Ensures food is covered, labeled and dated using color-coded date
  labels.

• Rotates
  food in walk-in refrigerator utilizing first in-first out method.  Discards out-dated food, as needed.

• Utilizes
  leftovers before expiration or stores in freezer with label indicating freezer
  placement date.

• Handles
  food through all phases of production according to HACCP guidelines.

• Performs
  related duties as required.

   

  *ADA
  Essential Functions

• Qualifications

   

  • High School Diploma or equivalent, required.
  • Minimum of two (2) years experience in Hospital Food Service as a Cook, required.

  • Basic reading skills to read recipes, production lists, etc., required.