GRILL COOK

DescriptionGrill CookJOB SUMMARYUnder the direction of the Director of Food Services, the Grill Cook position is responsible for preparing food according to recipes in compliance with food safety regulations.ESSENTIAL FUNCTIONS OF POSITIONSet up and break down work stationsMaintains a clean and sanitary work station, ensures all equipment and utensils are sanitized appropriately between useCook and prepare food according to production guidelines and recipesKnowledge of food product, identification, and acceptable level of food qualityEnsure food is stored at the appropriate temperature for the appropriate length of time and follows all food safety standardsEnsures all food is labeled and stored correctly for use in the appropriate timeframe.Complete daily temperature logsMust know methods of food preparation, cooking times, and portion sizes to insure food is prepared in prescribed mannerEvaluates proper execution of the recipe by tasting prepared items. Follow Serv-safe approved tasting methodUnderstands the importance of reducing food waste, store and record waste in designated bins for tracking purposesCuts, trims, bones and carves meats and poultry for cookingResponsible for using correct portions when cutting, preparing, and serving itemsInvolves repetitive motionInvolves working with chemicals, heated equipment, steam and at other risk conditionsMaintains friendly, efficient, positive customer service attitude toward patients, guests, and co-workers.Adheres to MWPH's CARES Behavioral Standards at all times.POSITION REQUIREMENTSEducational RequirementsHigh School Diploma/Equivalent preferred. Successful completion of an accredited Culinary School preferredLicensure, Certification and RegistrationCulinary certification preferred. Serve Safe Certification preferred.Work Orientation and ExperienceTwo years cooking experience in a hospital or hotel environment to include food preparation, distribution and service.Knowledge, Skills and AbilitiesAbility to frequently lift, push, pull, or carry up to 25 lbs.Ability to walk or stand for extended time periods, up to 6 hoursMust be able to safely operate all kitchen equipmentMust be able to read and follow recipesMust be able to follow written and verbal directionsCross-train at other stations at the locationWork in other areas or departments as neededCompletion of any task requested by a supervisor or member of the management teamRequired to work a weekend and holiday rotation.Good interpersonal skills and ability to work in a team environmentTime management skillsExcellent customer serviceAbility to multi-task and work in a fast-paced environmentOther Requirements Specific to Assigned AreaBend, stoop and lift 25lbs. Stand for prolonged periods of time.REPORTING RELATIONSHIPSSupervision ReceivedDirector of Food Services and Manager of Food ServicesSupervision ExercisedN/AINTERPERSONAL RELATIONSHIPSDirectly interfaces daily with patients, visitors, and other healthcare team members.TOOLS/EQUIPMENT USEDStandard institutional tools, utensils and equipment for the food service industry, including but not limited to:TelephoneCopierWarmersBroilerSteam Jacketed kettleGrillMeat slicerFloor mixerHand truckCounter mixerDeep fat fryerSteamerConvection ovensSmall utensilsRangeSmall appliancesBuffalo chopperKnives/cutting boardsTilt skilletConventional ovensRefrigerator/freezerSteam tableWarming cabinetPHYSICAL ENVIRONMENT/WORKING CONDITIONSExposure to extreme temperatures and wet surfaces. Ability to stand for long periods of time needed. Use of personal protective equipment as it relates to the food service industry.This job description identifies the general nature and level of work to be performed. It is not to be considered an exhaustive list of responsibilities, duties or skills required of an incumbent.