Cook (Part-time)

Job Type

Part-time

Description

Job Summary:

•Must be able to work 8 hours a day, up to 30 hours a week.

•Part time employee must be able to work up to 8 hours a day as needed.

•Prepares and directs preparation of food served.

•Food production and service at appropriate time.

•Quality, quantity and appropriate temperature of food.

•Preparing meals according to special diets and planned menus.

•Meeting meal schedules.

•Using approved menu substitutions.

•Complies with established sanitary standards and personal hygiene and health standards for Personnel.

•Proper use of supplies and equipment.

Job Responsibilities:

•Check and record the temperatures on the reach-in-refrigerator, walk-in-freezer and walk-in-refrigerator daily.

•Check diet sheet and diet card for any special orders or requests.

•Prepare the following foods at breakfast/lunch meals; meats, main dishes, vegetables, hot breads, and soups using standardized recipes and correct methods and techniques of food preparation.

•Set up hot foods on steam table for tray service at breakfast and lunch meals. Keep cafeteria line stocked.

•Record food temperatures on breakfast meal daily.

•Serve hot foods on plates, maintaining portion control at breakfast meal. Assist a.m. salads in transporting hot food and dirty dish carts to and from nurse's station when needed.

•Assist on cafeteria line at breakfast and lunch when needed.

•Assist with filling stock requisitions if needed.

•Prevent food waste and make arrangements for use of leftovers.

•Check menu frequently, making sure all menu items for cafeteria, regular and modified diets are available at proper times.

•Check menu for following day and make before-hand preparations when necessary.

•During low census, will need to assist with other positions.

•Keep equipment and work area clean and neat.

•Keep refrigerator and freezer clean and neat.

•Make sure all food is covered properly and labeled with correct date.

•Wash pots and pans used in meal preparations.

•Sweep and mop kitchen area.

•Empty trash.

•Check in frozen food on delivery day and make sure all items are accounted for when Dietary Manager is not available.

•Help put up stock.

•Any assigned weekly, daily or special cleaning.

•Report equipment repairs deeded to the Dietary Manager.

•Maintain good relationship with fellow workers, other departments, patients and their families.

•Perform any other dietary duties as required by immediate supervisor of administration.

Requirements

Education/Licensure Requirements:

•12th grade education or general Education Development (GED), or the equivalent.

ServSafe Certification

Shift Requirements:

Must be flexible to work week or weekend shifts based on scheduling needs.

Physical Requirements:

•Must be willing to submit to pre-employment screening.

•Must be able to work standing up most of the time in a facility with hot cooking equipment.

•Exposed to cold temperatures in refrigerator and freezer storage.

•Subject to burns, cuts, and falls.

•May need to lift heavy objects up to 35 pounds.

Experience Requirements:

Six to twelve months of previous work experience as a cook in a quantity food service operation. Experience must include entre, vegetables, hot breads, soups and sandwich preparation and some knowledge of sanitation regulations. On the job training is given under general supervision. Needs the ability to speak and write clearly and follow arithmetic calculations.

Salary Description

$11.07 - $13.40/hr