Cook - PRN SMH

DescriptionPosition SummaryPrepares, seasons and cooks food for hospital patients, employees, and visitors.Position AccountabilitiesMaintains established departmental policies and procedures, objectives, quality assurance program, and safety standards.Previews menus and work orders to determine type and quantities of meats, vegetables and soups to be obtained and prepared.Plans and coordinates cooking schedules so that foods will be ready at required times.Assist supervisor with special functions.Prepares, seasons, and cooks food to meet regular, modified, and age appropriate menus; i.e. infant, pediatric, adolescent, adult, and geriatric patients.Measures and mixes ingredients according to recipes.Uses a variety of kitchen utensils and equipment including grinders, slicers, mixers and blenders.Ensures that all foods prepared meet existing standards for quality, freshness, taste and appearance.Ensures that all cooking equipment and utensils are inspected and maintained for cleanliness and proper operation.Ensures that required sanitary levels are maintained throughout the food preparation process.Alerts supervisor to problems and needs concerning equipment and food supplies. Detects and reports spoiled or unattractive food, defective supplies/equipment or other unusual conditions.Participates in educational programs and in-service meetings.Attends meetings as required.Participates in post-meal cleanup tasks as assigned or directed.Prepares and sets up steam table and serving line. Obtains and places dishes, silverware, hot and cold foods, baked goods, beverages, desserts, and condiments.Assists with care and maintenance of department equipment and supplies.Maintains department records, reports, and files as required.Balances the cash drawer on a daily basis.Performs other related duties as assigned or requestedRequirementsMinimum Education - Less than high schoolMinimum Experience Preferred - Sufficient previous experience in large scale food preparationMinimum Field-of-Expertise- Knowledge of cooking methods/procedures, including types of preparation and related routines.Required Course(s)/Training- Training in institutional food preparation