Cook III

Cook IIIThis Cook III is responsible for preparing hot foods for patients, team members, and visitors on-site. This individual is also responsible for maintaining temperature logs on all foods served, clean-up and sanitation of the kitchen, and all applicable documentation such as equipment temperature logs.Requirements:High School Diploma or GED equivalent requiredFood service experience required; must include cooking experienceMust be able to follow written and oral instructions and be able to read recipesMust be able to operate slicers, mixers, grills, fryers, ovens, steamers, and steam jacketed kettles without assistanceGathers ingredients for assigned menu itemsObtains recipe calibrated for the number of servings specified by either the tally or forecast on production sheetPre-preps food ingredients for menu items according to standardized recipesWashes, chops, pans out foods as instructed by the chefsAssembles food ingredients for menu items according to standardized recipesMeasures or weighs every ingredient specified by the recipeBakes, roasts, fries, broils, and steams vegetables, meats, and other foodsFollows correct procedures for processing and assembling ingredients and uses correct pan size as specified by standardized recipeAssembles finished pans of foods on steam tables according to steam table diagramsSets up grill and/or fryer and fries items as assignedFollows all standards of safe food handling, temperature control, and personal hygieneRecords food temperatures onto food temperature logs for end production and holding at specified timesRecords refrigerator, freezer, and warmer temperatures on equipment temperature logs as assignedInitiates corrective actions according to policy and procedureNotifies Chef of equipment needing repair so that work orders can be initiated timelyPerforms general cleaning and sanitizing tasks as assigned and always cleans and sanitizes food contact surfaces before usingAttends daily production meetings, in-services, and department meetingsLeads daily production meeting in the absence of the Chef