Senior Cook - Main Food and Nutrition - Full Time - Days

Responsible for accurately and efficiently preparing, cooking, portioning and presenting a variety of hot and/or cold food items for service, including bulk production and catering/special events. Demonstrates substantial working knowledge of food preparation and applies advanced cooking skills.

Responsibilities

Prepares and cooks foods in mass production following complex recipes for patient meal service, cafeteria and/or catering/special events. Adheres to recipes and plating guidelines for all items served. Portions food items into appropriate serving containers utilizing proper portion sizes. Garnishes according to recipes and/or established garnishing guidelines. Delivers excellent customer service to both internal and external customers demonstrating the ExCELS Core Values.

Demonstrates competency in the safe operation of a variety of cooking equipment including ranges, fryers, ovens, grills, mixers, slicers, steamers, microwaves, toasters, etc. Reports equipment malfunctions to FANS Manager. Demonstrates advanced knife handling skills, including culinary knife cuts.

Maintains clean and sanitary conditions in the food production area. Handles food properly during all phases of preparation and storage. Follows HACCP principles and complies with hospital and Health Department standards. Accurately records temperatures of foods in HACCP Logs as needed. Labels and dates all items according to departmental guidelines. Completes and documents daily, weekly and monthly cleaning assignments. Reports any safety concerns to a FANS Manager.

Serves as a quality assurance control point for foods prepared for consumption. Takes an active role in evaluating the quality and presentation of prepared food items for all customers and patients. Tastes all prepared food before serving to customers and completes taste panel log.

Maintain cleanliness and orderliness of assigned storage areas. Places shipment items in proper storage places and rotates items based on "First In, First Out".

Monitors food and physical safety throughout their shift, assist cooks and production associates on following proper food safety and physical safety protocols. Serves as a member of the department safety committee and is owner of assigned area for food and physical safety standards.

Assist Executive Chef by completing four Monthly Safety Audits annually. Assist with implementation of corrective action plan as needed.

Attends meetings as required to enhance knowledge, job skills, and communication within the department. Follows acceptable practices related to: safety, sanitation, infection control, quality control, and customer relations.

Performs other duties or responsibilities as assigned or needed. May assist in other areas as relief.

Qualifications

KNOWLEDGE AND SKILLS:

In the sections below, please minimum education/training (degrees, certifications, and licenses) necessary to enter the job. Provide the minimum job-related, and industry experience necessary to enter the job. Be specific about what qualifications/skills are required to handle the responsibilities of the job.

EDUCATION: High school diploma or equivalent preferred.

YEARS OF EXPERIENCE: 3 - 5 years related work experience. High volume kitchen experience preferred.

REQUIRED SKILLS AND KNOWLEDGE: Related food service knowledge and skills. Customer service skills. Basic reading, writing, and math skills.

LICENSES REGISTRATIONS &/or CERTIFICATIONS:

ServSafe Certification