Cook - 20 Hours Rotating Shift

Under the direction of theChef performs those duties that would further enhance advanced training in theCulinary Arts. Those dutiesinclude: basic food preparation, advancedfood preparation, cafeteria entrees, patient entrees, starches, vegetables, andall other foods on the cafeteria or patient menu.

Job SpecificResponsibilities:

• Assist the Chef and Senior Cook inthe preparation of all food and assist where assigned by the Assistant Managerof Operations.
• Must be able to read, understand, andprepare any recipe without direction or confusion.
• Must have the ability to prepare allmeats, fish, soups, sauces, and vegetables using an acceptable method, assuringthat they are both nutritional and eye appealing.
• Must be able to prepare all foodsordered for service to hospital staff and guests at special events andfunctions. This should include foodpreparation and assembly on display trays with garnish.
• Will take part in food preparation ofcafeteria menu food items. This shouldinclude: proper planning for display in cafeteria steam table, proper garnishand the delivery, as needed or ordered, to the cafeteria service area.
• May be required to serve on thepatient tray line or work the cafeteria grill as needed.
• Must be proficient using the quickchill and re-therm equipment.
• Will take part in the sanitation ofall food preparation work surfaces on a clean-as-you-go basis, as needed orassigned.
• Will perform other related tasks fromtime to time as directed by the Chef.

Qualifications

Required: Includes observing,operating, reading, knowing, planning, understanding, remembering, andcounting. Basic computer skills which may be obtained thru on the job training.

Three years as acook or five years in preparation and Culinary Arts experience preferred.

High school diploma or equivalent required.