Cook (8-12 hours per week)
1 month ago
KEY RESPONSIBILITIES:
- Cooks food according to menus, special dietary or nutritional restrictions, and numbers of portions to be served
- Cooks food to ensure proper cooking temperatures
- Knowledge of medically necessary textures for patients.
- Cleans and inspects equipment, kitchen appliances, and work areas in order to ensure cleanliness and functional operation
- Directs activities of one or more workers who assist in preparing and serving meals
- Knowledge of Nevada Food Health code requirements.
- Bakes breads, rolls and other pastries
- Cleans, cuts, and cooks meat, fish, and poultry
- Compiles and maintains records of food use and expenditures
- Adheres to all appropriate sanitation and safety
- Understands and provides required substitutions or modifications in meals for patients whose special needs restrict their diets.
- Helps with tracking meal counts for monthly report
- Takes inventory of supplies and equipment
- Assists in training new employees
- Washes pots, pans, dishes, utensils, and other cooking equipment
- Monitors all equipment and food temperatures
- Logs all food holding temperatures and serving temperatures
- Monitors production levels to minimize waste without compromising proper food service levels
- Prior cooking experience in a Healthcare environment required
- Valid Nevada Food Handler Certification
- Valid Serve Safe Certification preferred
- Knowledgeable on state and local code requirements for food service establishments.
- Ability to prepare food combinations that add interest, contrast, and variety to a menu
- Knowledge of appropriate safe food-handling techniques.
Eligible for 401K Retirement Plan
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