Cook (Pool/Per Diem)

Description

Job Summary

Performs food production of patients and retail services. Assists Head Chef in the preparation of catering and/or Specialty Food Stations. Prepares, seasons, cooks and displays food according to recipes and specifications for patient and retail services.

Minimum Job Requirements

• ServSafe or National Registry of Food Safety Professionals certification required within 6 months of hire date
• 3-5 years of volume cooking experience in a hospital, hotel, institutional, or catering setting

Qualifications

Essential Duties and Responsibilities

• Assists the Head Chef with food production for patients and retail.
• Maintains food production sheets for the patients and retail by weighing food items for breakfast, lunch and dinner.
• Dates, labels and maintains the freshness of prepared food items following the FIFO (First In, First Out) method.
• Ensures food is served at safe and proper temperatures (hot food hot, cold food cold).
• Records temperatures daily for breakfast, lunch and dinner for patients and/or retail.
• Ensures the service area is clean, sanitized and organized condition at all times. Performs daily cleaning and sanitizing of kitchen equipment used for cooking.
• Prepares, seasons and cooks certain food items (e.g., burgers, fries, soups, sauces, vegetables, and entrees) according to projections and historical data.
• Follows proper food safety and cooking techniques and methods.
• Set-ups, prepares and presents at assigned times food that is appealing, tastes good, and is consistent with standardized recipes for patients, retail and catering.
• Records and maintains accurate production and quality assurance records with assistance from Storeroom Clerk.
• Floats and works in other areas of the Food & Nutrition Services department when needed.

Knowledge/Skills/Abilities

• High school education or equivalent preferred.
• Able to float and cover in other areas of the Food & Nutrition Services department when needed.
• Associate degree or comparable education from a cooking school with accredited apprenticeship preferred.
• Ability to communicate effectively in English both verbally and in writing.
• Ability to relate cooperatively and constructively with customers and co-workers.
• Basic knowledge in use of computers and printers.
• Ability to learn appropriate software application(s).
• Knowledge of food safety and sanitation standards based on ServSafe.
• Knowledge of Spanish is helpful.
• Able to follow detailed written or verbal instructions.
• Proficiency in food safety and proper cooking techniques and methods.

(EOE DFW)

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