Food Prep II-Prep Cook

Found in: beBee S US - 2 weeks ago

Jamestown, United States Jamestown Regional Medical Center Full time
Overview

Starting Pay: $14.79 to $17.38 DOE

Full-time, benefited position working 70 flex hours per two week pay period. Days of work are typically Monday-Friday with hours from 7:00am - 2:30pm and occasionally 7:30am - 5:45pm.

Under the supervision of the Nutrition Services Supervisor, the Food Prep II Cook prepares, seasons, and cooks food for hospital patients, employees, and visitors. Prep Cook will review daily menu with Main Cook and determine daily prep/cooking tasks to be completed. Assist in preparation of food for cafe and catering. Prepares food according to recipes. Practices excellent food safety. Ensures cooking and food preparation areas are kept clean. Assists with inventory maintenance and putting away groceries. Prepares items for grab-n-go, measures ingredients for main cook. Packages up leftovers. Bakes cookies. Completes other tasks as assigned.

Responsibilities

Reviews menus to determine type and quantities of meats, vegetables, soups, salads, and desserts to be prepared for patient meals, café customers and facility caterings. Plans cooking schedule in conjunction with Nutrition Services Supervisor to ensure that food will be ready at specified times. Measures and mixes ingredients according to recipes. Bakes, roasts, grills, and steams meats, fish, and other foods. Tests food being cooked by taking temperatures to determine that it is properly cooked. Adjusts heat controls and timers on ovens, grills, etc. as required. Procures food items from refrigerator, freezer, or other storage area. Portions food items on tray line for noon and evening meal; occasionally assists with breakfast tray line as needed. Confers with managers regarding modified diet preparation and use of leftovers. Ensures that cooking and food preparation areas are kept in a clean, neat, and orderly manner. Assures safe handling of food from receiving, storage, preparation, serving, cooling, to reheating through H.A.C.C.P guidelines. Kitchen utensils and equipment used are blenders, mixers, slicer, steamer, and convection ovens to make sauces, soups, stews, casseroles, and desserts. May interact with patients of all ages (infants, pediatrics, adolescents, adults, and geriatrics) while delivering late trays. May also have contact with physicians and cafeteria customers. Interacts with other departments via telephone calls. Supervises evening staff in absence of supervisor/manager or diet tech.
Miscellaneous Responsibilities
Answers the department telephone calls, as needed. Consistently uses AIDET communication skills with patients, guests and employees. Ensures work area is kept in a clean, neat and orderly manner. Contributes to overall Nutrition Services Department and ever growing services. Assures that personal behavior complies with the hospital's Standards of Behavior at all times. Performs other related duties as assigned or requested by department supervisor or manager.

Qualifications

Work requires a high school level of know­ledge in reading, writing, and/or arith­metic. Requires the ability to understand and communicate detailed instructions and procedures.

A minimum of one year institutional food service experience preferred, but not required.

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