Food Services - Cook

Duties/Responsibilities

• Responsible for production of food products for the cafeteria, room service and/or catering.
• On assigned weekends and holidays prepares all patient and cafeteria food service.
• Complete all assigned cleaning daily.
• Ensures all foods are available for the production of food items for the following day.
• Uses standardized recipes for food production.
• Adheres to correct food safety and sanitation procedures.
• Cleans and sanitizes work area and knives.
• Follows production sheets for preparation amounts ensuring that no substitutions are made without approval by a manager.
• Ensures equipment is turned off and all food has been removed from ovens and warmers at end of shift.

Required Skills/Abilities

• Minimum 1 year of experience in cafeteria, hotel or hospital food service preferred.

Working Environment

• Working Conditions: Inside
• Working Position: Standing
• Physical Demands: Medium
• Physical Requirements: Lifting/Carrying, Pushing/Pulling, Repetitive Movement, Stooping/Kneeling/Bending, Balancing
• Lifting or carrying between 25-34 lbs.
• Sensory/Communicative activities essential to the performance of this position: Feeling, Hearing, Seeing, Smelling, Speaking, and Tasting
• This position will be exposed to Inside Environments, Loud Noise and Chemical Hazards